Nora M Ezz El-Ragal¹*, Mamdouh M Rabie¹, Faten Y Ibrahim¹ and Mohamed RG Youssif²

¹Food Science Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
²Bread and Pasta Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

*Corresponding Author: Nora M Ezz El-Ragal, Food Science Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt.

Received: August 04, 2025; Published: August 25, 2025

Abstract

The present study was aimed to produce an acceptable pan bread using moringa leaves and seeds powder (MLP, MSP) and mix of both (MLP + MSP) with replacing of levels (2.5, 5.0 and 7.5%), (5.0, 10.0 and 15.0%) and (2.5 + 2.5, 2.5 + 5.0 and 5.0 + 5.0 %), respectively from the wheat flour (72%). The effects of these replacement levels on the chemical composition, rheological properties of dough, physical, staling and sensory characteristics of pan bread were studied. The obtained results indicated that MLP contained higher amounts of protein, crude fibers, ash, minerals and dietary fibers, while MSP was characterized by higher lipids, dietary fibers, protein and minerals contents. Also, M LP and MSP were found to possess higher amounts of amino acids. The results also showed an increase in all nutrients in the produced pan bread, including protein, lipids, dietary fibers, ash, amino acids and minerals contents. While carbohydrates content decreased compared with control sample. Rheological properties showed that increasing the substitution ratio of MLP, MSP and a mix of MLP + MSP increased the farinograph water absorption and degree of softening. Mean while, dough stability, resistance to extension and dough energy gradually decreased. As physical properties, MLP, MSP and a mix of (MLP + MSP) supplementation also caused a gradual increase in weight of bread loaf. While pan bread loaf and specific volume were gradually decreased by increasing amount of substitution in compared to control sample. The staling rate results showed gradual increments in the freshness of all processed pan bread up to 4 days of storage compared to the control sample. In conclusion, it could be producing pan bread with acceptable quality using MLP, MSP and mix of (MLP + MSP) with ratios of (5.0%) MLP, (10.0%) MSP and (2.5 + 5.0%) mix of (MLP + MSP) to take advantage of the active compounds found in both of them and enhance health benefits.

Keywords: Pan bread; Moringa leaves powder; Moringa seeds powder; Chemical and Physical properties; Rheological properties; Bakery products quality

References

1. “American Association of Cereal Chemists. Approved Methods of the A.A.C.C. Published by the American Association of Cereal Chemists, 10^th Edition., St. Paul, MN. USA (2010).
2. Abe A., et al. “Alleviating the physical discomfort in healthy individuals with Moringa seed extract: a randomized, double-blind, placebo-controlled, parallel-group trial”. Functional Foods in Health and Disease 10 (2023): 459-475.‏
3. Adebayo FO and Abdus-Salaam RB. “Comparative assessment of dried moringa leaves of Nigerian ecotype”. African Journal of Food, Agriculture, Nutrition and Development6 (2022): 20721-20736.
4. “Official Methods of Analysis, 17th Ed., Association of Official Analytical Chemists International. Gaithersburg, Maryland, USA (2010).
5. Astm S. “Annual book of American society of testing materials standard water”. Part 31 Dsis-72-Philadelphia, PA (1975).
6. Azra WNF., et al. “Extraction of Bioactive Compounds in Moringa Leaves (Moringa Oleifera) using Modified Sonication Technique”. BIO Web of Conferences 12.3 (2024): 1-8.
7. Bolarinwa IF., et al. “Nutritive value and acceptability of bread fortified with moringa seed powder”. Journal of the Saudi Society of Agricultural Sciences 2 (2017): 195-200.
8. Bourekoua H., et al. “Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder”. European Food Research and Technology2 (2018): 189-195.
9. Chapman HD and Pratt PF. “Methods of analysis for soils, plants and waters”. Univ. California, Div. Agric. Sci., Priced publication (1978): 4034.
10. Chiș A., et al. “Bioactive compounds in Moringa oleifera: mechanisms of action, focus on their anti-inflammatory properties”. Plants 1 (2023): 20-29.
11. Church DD., et al. “Essential amino acids and protein synthesis: insights into maximizing the muscle and whole-body response to feeding”. Nutrients12 (2020): 3717.
12. Dachana KB., et al. “Effect of dried moringa (Moringa Oleifera lam) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics of cookies”. Journal of Food Quality 5 (2010): 660-677.‏
13. Dzuvor CK., et al. “Bioactive components from Moringa Oleifera seeds: production, functionalities and applications–a critical review”. Critical Reviews in Biotechnology 2 (2022): 271-293.‏
14. El-Gammal, et al. “Effect of moringa leaves powder (Moringa Oleifera) on some chemical and physical properties of pan bread”. Journal of Food and Dairy Sciences 7.7 (2016): 307-314.
15. Fejér J., et al. “First report on evaluation of basic nutritional and antioxidant properties of Moringa Oleifera from Caribbean Island of Saint Lucia”. Plants 8.12 (2019): 537-346.‏
16. Gelinas P and Lachance O. “Development of fermented dairy ingredients as flavor enhancers for bread”. Cereal Chemistry 1 (1995): 17-21.
17. Ijarotimi OS. “Macronutrient composition, amino acid profiles and acceptability of maize-based complementary foods enriched with defatted white melon seed and Moringa Oleifera leaf powder”. Croatian Journal of Food Science and Technology1 (2022): 63-73.
18. Ilyas M., et al. “Antioxidant potential and nutritional comparison of Moringa leaf and seed powders and their tea infusions”. Journal of Animal and Plant Sciences 1 (2015): 226-233.‏
19. Islam Z., et al. “Moringa Oleifera is a prominent source of nutrients with potential health benefits”. International Journal of Food Science1 (2021): 6627265.
20. Khalaf AR., et al. “Evaluation of wheat flour blended with different ratios of Moringa Oleifera leaves and seeds”. Arab Universities Journal of Agricultural Sciences2 (2018): 1895-1906.
21. Kitterman S and Rubanthaler GL. “Assessing the quality of orally generation wheat selection with the micro AWRC test”. Cereal Science Today 2 (1971): 313-320.
22. Mahaveerchand H and Abdul Salam AA. “Environmental, industrial, and health benefits of Moringa Oleifera”. Phytochemistry Reviews5 (2024): 1497-1556.
23. Mallillin AC., et al. “Mineral availability and dietary fiber characteristics of Moringa Oleifera”. Food Public Health5 (2014): 242-246.
24. Nour AAM., et al. “Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour”. Journal of the Saudi Society of Agricultural Sciences3 (2018): 275-281.‏
25. Nudel A., et al. “Developing a nutrient-rich and functional wheat bread by incorporating Moringa Oleifera leaf powder and gluten”. LWT 2 (2023): 115343- 115350.‏
26. Ogunsina BS., et al. “Quality characteristics of bread and cookies enriched with debittered Moringa Oleifera seed flour”. International Journal of Food Sciences and Nutrition2 (2011): 185-194.
27. Prosky L., et al. “Determination of insoluble, soluble, and total dietary fiber in foods and food products: inter laboratory study”. Journal of the Association of the Official Analytical Chemists 5 (1988): 1017-1023.
28. Rajput H., et al. “Chemical and Phytochemical Properties of Fresh and Dried Moringa Oleifera (PKM-1) Leaf Powder”. Chemical Science Review and Letters 22 (2017): 1004-1009.‏
29. Saa RW., et al. “Treatments and uses of Moringa Oleifera seeds in human nutrition: A review”. Food Science and Nutrition6 (2019): 1911-1919.
30. Salama MA., et al. “Biological, physiochemical and sensory evaluation of hard biscuit enriched with a powder of moringa leaves (Moringa Oleifera)”. Archives of Agriculture Sciences Journal 5.3 (2022): 62-83.‏
31. “Statistical Analysis System. User's Guide: Statistics, SAS Institute Inc, Gary, Nc., USA.
32. Sendecor GW and Cochran WG. “Statistical Methods; 7^th Oxford and J; B.H. Publishing Co 6.2 (1997): 240:285.
33. Verbeke C., et al. “Technological evaluation of fiber effects in wheat-based dough and bread”. Foods 16 (2024): 2582-2592.‏
34. Weyh C., et al. “The role of minerals in the optimal functioning of the immune system”. Nutrients3 (2022): 644-659.
35. Zain MZ., et al. “Potential functional food ingredients in bread and their health benefits”. Biointerface Research in Applied Chemistry 5 (2022): 6533-6542.

Citation

Citation: Nora M Ezz El-Ragal., et al. “Quality Characteristics of Pan bread Fortified by Moringa oleifera Powder of Leaves and Seeds".Acta Scientific Nutritional Health 9.9 (2025): 46-60.

Copyright

Copyright: © 2025 Nora M Ezz El-Ragal., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.