The effects of addition of moringa leaf waste fibre on proximate and sensory characteristics of cookies

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Faculty of Agriculture, University of Ilorin


The effects of incorporation of Moringa leaf fibre (a by-product of leaf processing which contains 24% Crude Fibre by dry weight at 0, 5 and 10 % substitution of wheat flour in cookies was investigated. Three products containing wheat flour: Moringa leaf fibre ratios of 100:0, 95:5, and 90:10 respectively were prepared, and a commercial cookie was used as a standard. Proximate composition of each of the products was determined and sensory evaluation of the cookies was performed on a 7-point hedonic scale (with the standard commercial cookie as control) using a 20man sensory panel. There was no significant (P< 0.05) difference in the dry matter content of the four samples. The 10% Moringa leaf fibre cookie blend had the highest moisture, fat and crude fibre content (0.57 % CF, relative to 0.44 and 0.54% CF observed in the 0:100 and 5:95 recipes respectively), while the commercial cookie had the lowest values for these parameters (0.36% CF) but with highest value for protein. The 100% wheat flour cookie ranked best in sensory evaluation, followed by the 5% fibre substituted cookie. All the cookies were acceptable; scoring above 4 on the 7-point hedonic scale. Addition of moringa leaf waste up to 10 % in cookies is feasible, though better at 5%. Cookies with Moringa leaf by-product have the advantage of being good sources of some of the daily requirements of dietary fibre



moringa leaf waste fibre, bye-products, cookies, Dietary fibre, Sensory Evaluation