Study of the qualitative characteristics of pan bread enriched with moringa oleifera seed powder

Abstract

moringa plant seeds are an excellent source of important the scientific such as dietary fiber, protein, and antioxidants. The properties of different physiochemical compounds were investigated, as was the use of moringa seeds powder ( MSP) in pan bread manufacture.at levels  2, 4, and 6% MSP were substituted for the wheat flour to make pan bread,the pan bread that was obtained was contrasted with the control sample, the moringa-fortified bread samples were assessed for their proximate, mineral, and sensory qualities. The proximate analysis's findings indicated that moringa seed powder has a protein 33.33±88192%, ash  2.83±44096% , fat  27.33±1.45297 % and fiber 5.25±25835%,while its moisture content 3±57735% and carbohydrate 71.75±88039% . Moringa seed powder also had aimportant increase in the amount of minerals (calcium1.3 mg/g, potassium 0.98 mg/g, and phosphorus 0.71 mg/g,). According to the findings of the sensory evaluation, pan bread made with wheat flour can be successfully fortification with 2% MSP. It is possible to use MSP as a source of protein and dietary fiber when making pan bread, which is beneficial for both food and machinery.