Effect of Moringa Leave and Seed Enrichment on the Nutritional, Antioxidant and Anti-diabetic Properties of Cookies

Abstract

<title>Abstract</title> This study was undertaken to investigate the effect of moringa leaves and seed enrichment on the nutritional, antioxidant, anti-diabetic and sensory evaluation of cookies. Cookies were produced from combination of wheat flour, moringa seed flour and wet moringa leaves at different incorporation percentages (5, 10 and 15%). Proximate analysis, selected minerals, vitamins, antioxidants and anti-diabetic were determined on the cookies samples. The results of the proximate composition of the cookies samples ranged between 6.88–8.02% for moisture content, 10.78–16.96% for protein content, 14.19–21.19% for fat content, 0.02–2.69% for crude fibre content, 2.18–7.99% for crude ash content and 52.26–61.62% for carbohydrate content respectively. The vitamin composition of the cookies showed sample CML3 (85% Wheat flour + 15% Moringa leaves) as the highest value of 2.303 µg/g, 8.405 mg/100 g for vitamin A and vitamin C content respectively. Sample CMS1 (95% Wheat flour + 5% Moringa seed flour) was recorded as the highest value in term calcium content (79.07 mg/10 g) of the cookies samples. CML3 (85% Wheat flour + 15% Moringa leaves) had higher magnesium (214.09 mg/100 g) and iron (31.49 mg/100 g). The antioxidant composition of the cookies samples ranged between 19.39–49.99 mg/GAE/ g, 12.41–45.38 mg/AE/ g, 31.15–50.85% and 21.49–35.77% for total phenolic content, total flavonoid content, DPPH and FRAP respectively. Cookies supplemented with moringa seed had higher α-amylase inhibition (1123.55%) and α-glucosidase (777.77%). The sensory evaluation of the cookies showed the entire samples with over average mean value. However, sample C1 (100% wheat flour) was mostly accepted. The production of cookies from these crops would provide nutrient rich and nutritious foods for malnourished children, the elderly and people generally in Nigeria and Africa. Cookies fortified at level of 5% and 10% moringa leave and seed are recommended for people especially, diabetic and pre-diabetic patients.