Developing a nutrient-rich and functional wheat bread by incorporating Moringa oleifera leaf powder and gluten
Adi Nudel, Reut Cohen, Shahal Abbo, Zohar Kerem
Abstract
Global warming and population growth are encouraging consumers and food scientists to seek new products that provide high-quality plant protein and promote sustainable food systems. Adding Moringa oleifera leaf powder (MOLP) to bread is suggested here as a strategy to increase daily consumption of protein, fibers and minerals, using a resilient crop. Gluten was added to overcome the loss of structure due to the addition of MOLP. This resulted in improved physical properties of dough and of bread, and lead to increased protein levels and quality determined as PDCAAS, supporting “a good source of protein” claim. The bread is also “high in fiber”, with inulin as a major component, identified here for the first time in moringa leaves. Improved water holding capacity and changes in the bread firmness are reported. Sensory evaluations demonstrated the palatability of the enriched bread, with a unique fruity aroma produced by compounds that were identified using gas chromatography mass-spectrometry.