Nutritional, Antioxidant, Sensorial Attributes of Moringa Oleifera Leaf Powder Supplemented Wheat Bread and its Subsequent Effect on the Glycemic Regulation among Healthy Adults: An In Vivo Study

Abstract

INTRODUCTION: Functional foods have gained attention for their potential health benefits and nutritional enhancement. Moringa oleifera also known as the "miracle tree," is particularly noted for its high nutrient density and health benefits. Incorporating Moringa oleifera leaf powder (MOLP) into staple foods like bread could offer a potential practical approach to enhance its nutritional value and health benefits.

OBJECTIVES: This study aimed to evaluate the impact of incorporating Moringa oleifera leaf powder (MOLP) into wheat-based bread on (i) sensory qualities, nutritional composition, and antioxidant potential as compared to regular wheat bread. (ii) To evaluate the MOLP based wheat bread on the glycemic responses among healthy adults.

METHODOLOGY: Moringa oleifera leaves were processed into powder and used to supplement wheat flour at a ratio of 150 g wheat flour to 15 g MOLP. Sensory evaluation was performed on 9- point Hedonic Scale through 15 trained panelists. Chemical analysis of both the MOLP-enriched bread and control bread was performed to determine macronutrient, minerals, and antioxidant potentials as per standard procedures. Glycemic responses were determined for the breads at 30, 60, 120, 180 & 240 minutes following standard protocols.

RESULTS: MOLP-enriched bread showed significant increases in protein, ash, crude fat, and crude fiber 10.76 ± 0.20, to 3.23 ± 0.25, 2.20 ± 0.15 and 3.00 ± 0.30 as compared to the control bread at p value  0.05. The enhanced bread also had higher levels of essential minerals, including calcium magnesium and iron, and zinc. Results showed that moringa fortified wheat bread have highest amount of calcium (207 ± 1.00) and magnesium (212 ± 5.95) while being a rich source of iron and zinc as well. Cadmium content was lower in the MOLP-enriched bread (0.036 ± 0.041) compared to the control (28.1 ± 0.23, p = 0.000).  Sensory evaluation revealed that while the control bread was preferred overall, the MOLP-enriched bread was deemed acceptable due to its improved nutritional profile. Sensory evaluation showed that the control bread was preferred by 53.3% having the highest scores the MOLP-enriched bread was still acceptable by 10% for higher acceptability. However overall low scores might have been due to the higher MOLP ratios and either reduced ratio or addition of some natural falvours to the breads will help improve acceptability for taste and texture. Results of the glycemic responses indicated a persistent low blood glucose value specifically at 60 min is indicative of the utility of Moringa oleifera as hypoglycemic herb in the commercial bakery products.

CONCLUSION: The study is concluded on the facts that addition of Moringa oleifera Leaf Powder is an effective way of improving the nutritional, antioxidant value of the staple wheat bread and can be a better way of regulating glycemic indices among healthy adults however, these hypoglycemic effects shall be evaluated through long term trials.