Organoleptic Attributes and Acceptability of whole Wheat Bread Fortified with Moringa Leaf Flour

Abstract

The thrust of this work was to establish the organoleptic attributes and acceptability of whole wheat bread fortified with moringa leaf flour. The study adopted an experimental research design. The experimental procedure used includes that the whole wheat grains were bought from Eke Awka market and milled. The moringa oliefera leaves were plucked, washed, shade dried and grounded into moringa leaf flour. Two kilograms of whole wheat flour and other bread ingredients were used for each sample. Then six level tablespoons of moringa oliefera leaf flour was added to the second sample alongside with other necessary ingredients for the production of moringa wheat bread. The whole wheat bread was used as a control. The organoleptic attributes were ascertained using a 9-point hedonic rating scale by thirty seven (37) panel assessors. The data generated were analyzed using mean and standard deviation. T-test statistic was used to test the null hypothesis. The result of the findings of the study showed that the introduction of moringa oliefera leaf flour on the whole wheat bread had influence on the colour, taste, texture, flavor and general acceptability of the bread product. The moringa wheat bread ranked highest in taste, flavor and general acceptability of the bread product. While the colour and texture of whole wheat bread was much preferred. In conclusion the moringa leaf flour added to the bread product was mostly accepted by the panelists. It was recommended that government, organizations and researchers should conduct seminar, conferences and workshop on the need to fortify cereals and other food products with moringa leaf flour.