Effect of dry shredded Moringa oleifera leaves and vitamin c on the physicochemical properties of the dough and bread

Abstract

The effect of vitamin C addition on wheat-Moringa leaf bread was investigated. Bread prepared from wheat-Moringa leaf flour in ratios 100:0, 99:1, 98:2, 97:3, 96:4 and 95:5 designated as samples A, B, C, D, E and F were incorporated with 0g, 0.1g, 0.2g, 0.3g, 0.4g and 0.5g vitamin C respectively. Rheological (alveograph) properties of dough, physical properties of loaf, sensory attributes, and chemical composition of bread were determined using standard methods. The results showed significant (p