Influence of Moringa Seed Flour Fortification on the Sensory Acceptability of Bread Produced from Wheat Flour
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Abstract
This study evaluated the influence of moringa (Moringa oleifera) seed flour fortification on the sensory acceptability of bread produced from wheat flour. Three bread formulations were prepared: 100% wheat flour (control), 95:5 wheat–moringa seed flour, and 90:10 wheat–moringa seed flour. Sensory evaluation was conducted by ten panellists using a nine-point Hedonic scale to assess appearance, taste, texture, aroma, and overall acceptability. The results showed that moringa seed flour incorporation affected the sensory characteristics of the bread samples. The control bread recorded the highest mean scores for appearance (8.00 ± 0.94) and texture (7.70 ± 0.68), while bread containing 10% moringa seed flour recorded the highest scores for taste (7.40 ± 1.35), aroma (7.40 ± 1.51), and overall acceptability (7.80 ± 1.40). Bread containing 5% moringa seed flour had the lowest scores for all evaluated attributes but remained acceptable to the panellists. Significant differences (p < 0.05) were observed among the samples for the sensory attributes evaluated. The findings indicate that partial substitution of wheat flour with moringa seed flour, particularly at 10% inclusion, can produce bread with acceptable sensory characteristics. Moringa seed flour may therefore be considered a potential ingredient for developing nutritionally enhanced composite bread.
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Copyright (c) 2026 Abimbola Olapeju Oyeniyi, Akintunde Akintola, Mojeed Tunde Anifowose, Adijat Wuraola Lhameed (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Abimbola Olapeju Oyeniyi, Department of Food Technology, Oyo State College of Agriculture and Technology, Igboora, Nigeria.
Principal Lecturer, Department of Food Technology
Akintunde Akintola, Department of Agricultural and Bio-Environmental Engineering, Oyo State College of Agriculture and Technology, Igboora, Nigeria.
Principal Lecturer, Department of Agricultural and Bio-Environmental Engineering
Mojeed Tunde Anifowose, Department of Post-Harvest Technology, Oyo State College of Agriculture and Technology, Igboora, Nigeria.
Principal Technologist, Department of Post-Harvest Technology
Adijat Wuraola Lhameed, Department of Home and Rural Economics, Oyo State College of Agriculture and Technology, Igboora, Nigeria.
Senior Lecturer, Department of Home and Rural Economics
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