Quality Characteristics of Bread and Cookies Enriched with Debittered Moringa Oleifera Seed Flour

The effects of replacing wheat flour with 0–15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour
and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to
15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread
with 10% DBMS had a typical moringa seed taste and was acceptable. Addition of combination of additives improved the dough
strength and quality of bread with 10% DBMS flour. Replacement of wheat flour with 10%, 20% and 30% DBMS grits was
found to affect cookies quality. Cookies with 20% DBMS grits had the nutty taste of moringa seeds and were acceptable. Bread
with 10% DBMS flour and cookies with 20% DBMS grits had more protein, iron and calcium. Incorporating moringa seeds in
baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent.