International Journal of Scientific and Research Publications

Home
About Us
Editorial Board

Online Publication

Review Process
Publication Ethics

Call For Papers

Call for Research Paper

Authors

Online Submission
Paper Submission Guidelines
Online Publication Charge
Print Publication Charge
How to publish research paper
Publication Certificate
Research Catalogue
Resources
FAQs

Reviewer

Join Reviewer Panel
Reviewer Guidelines

IJSRP Publications

E-Journal
Print Journal

Downloads

IJSRP Paper Format
Instructions

Contact Us

Feedback Form
Contact Us
Site Map

IJSRP, Volume 9, Issue 11, November 2019 Edition [ISSN 2250-3153]



      Ifediba, Donald I And Egbuna, Helen I

Abstract: Fortification of biscuit was carried out by blending wheat flour with moringa leaf powder on 1:10 (w/w) ratio. The moringa wheat flour biscuit (MWFB) was evaluated for proximate composition and organoleptic appeal against biscuit produced from wheat flour (WFB). Results show that addition of moringa leaf powder marginally (p>0.05) increased the moisture content of biscuit from 15.90 to 16.01%, ash from 3.75 to 4.09%, protein from 11.14 to 11.47%, and significantly (p<0.05) increased the fiber from 0.71 to 1.28%. There was marginal (p>0.05) decrease in carbohydrate from 49.38% in (WFB) to 47.80% in MWFB. Sensory results show that (WFB) was significantly (p<0.05) superior in color with 7.95 compared to the 6.70 of MWFB. The MWFB significantly (p<0.05) excelled in texture with 7.5 compared to the 7.25 of the WFB, and in taste (7.85) against 7.40. The general acceptability score (8.0) of the MWFB was significantly (p<0.05) higher than the 7.50 of WFB. The results suggest that moringa leaf powder can be used to improve nutritional and sensorial qualities of biscuits.

[Reference this Paper]   [BACK]

Ooops! It appears you don't have a PDF plugin for this barrPostingser. you can click here to download the PDF file.

Reference this Research Paper (copy & paste below code):

Ifediba, Donald I And Egbuna, Helen I (2019); Proximate Composition And Organoleptic Properties Of Whole Wheat Biscuit Fortified With Moringa (Moringa oleifera) Leaf Powder; International Journal of Scientific and Research Publications (IJSRP) 9(11) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.11.2019.p9585

IJSRP PUBLICATIONS

Home

About Us
Editorial Board
Call for Paper

Call for Research Paper
Paper Status
IJSRP Paper Format
Join Us

Download e-journal
Join Forum
Invite Friends
Subscribe
Get Social with Us!



Copyright © 2011-2021, IJSRP Inc., All rights reserved.