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.
CHAPTER ONE
INTRODUCTION
Background of the Study
Cereals are the most staple food consumed by people all over the world. It forms the most basic source of food for a wide population. Cereals are the most important crops in the world. A cereal is a grass, a member of the monocot family, Poaceae, cultivated for the edible components of its grain composed of the endosperm, germ and bran (National Institute of Industrial Research (NIIR) Project Consultancy Services, 2008). Cereal are grown in greater quantities and they provide more food energy worldwide than any other type of crop. An example of cereals includes maize, millet, rice, sorghum, wheat and so on. The seed of the cereals are called grains. Whole grains are grains in which the endosperm, bran and germ are retained after the grain have been processed and milled. Whole grains have all parts of the original kernel bran, germ and endosperm in the original proportions (Keri 2015).
Grains are loaded with vitamins, minerals, and nutrients. They also offer antioxidants and are high in fiber. Furthermore, NIIR (2008) pointed out that grains play an important role in meeting the nutritional need of the human population. Like any food, they are excellent sources of many nutrients, and low or void in other nutrients. The vitamin content varies from one or type of grain to another. According to the United States Department of Agriculture (USDA) (2012), a daily diet that includes a regular intake of whole grains can reduce the risk of chronic diseases, because they maintain the health and proper function of the body.
Whole grains help to lower blood pressure which is one of the most important risk factors for heart disease. Cheung (2014) and Debridge (2014) both noted that eating whole grains substantially lowers blood Cholesterol, Triglycerides, blood pressure and insulin level, any of these changes would be expected to reduce the risk of heart disease. Whole grains contain fibre
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which helps to reduce the risk of Coronary heart disease. Some studies also have shown a correlation between regular whole grains intake and a reduced risk of heart disease, cancer and Diabetes (FAO, 2013; USDA, 2012; and Smith (2012). According to Cheung (2014), one gets fiber, a healthy plant based proteins, vitamins, minerals and a variety of phytochemicals that will improve your health from grains. Fiber makes one to feel fuller longer, help control blood sugar, lower high density lipoprotein HDL, or bad cholesterol and reduce colon cancer risk (Delbridge,
2014). A high fibre diet helps reduce tiredness, helps people to feed better and improves energy level. The benefits of a high fibre diet have been widely acknowledged amongst researchers and health care professionals for many years.
Other nutrients contained in whole grains includes B vitamins, Antioxidants, Iron, Magnesium, Zinc, Selenium and resistant starch. The USDA (2012) pointed out that the B- vitamins found in whole grains help in the body‟s metabolism by breaking down fat, protein and carbohydrate for energy which is needed for a strong nervous system. Cheung (2014) also explained that the whole grains are good sources of B vitamins, that is thiamin, Riboflavin, folate and Niacin. The whole grains include maize, rice, oats, barley, and wheat among others.
Wheat is amongst whole grain that has formed staple food for so many people. According to FAO (2013), maize, rice and wheat together accounted for 89% of all cereal production worldwide in 2012 and 43% of all food calories taken in 2009. Wheat is one of the oldest known foods that has survived centuries and spread over many countries (Lucette, 2014). The whole grain wheat is very rich in nutrients. When one eats whole grain wheat he/she benefits from many nutrients, vitamins, folic acid, iron, zinc and other minerals. Because of these richness of the grain, scientists have associated it with better physical and mental health. In its natural form wheat is a rich source of vitamins, minerals, carbohydrates, fats and oil and protein (FAO, 2009).
Whole wheat grain has three main parts: the germ, the endosperm and bran constituents of whole grain. Wheat as a type of whole grain has many other health benefits. According to Cheung (2014), it helps to control weight, redistribute fat, regulate blood sugar, deliver calcium, among others. Debridge (2014) also opined that wheat as a whole grain helps to reduce Asthma risk, lower cancer risks, protects teeth and gums, and helps one to live longer. Its fibre content helps in digestion by regulating bowel movements, helps wade off diverticulitis that is the condition in which little pouches form in the colon wall causing inflammation, constipation, diarrhea and pain. It also contains lactic acid which promotes „good bacteria‟ in the large intestine.
Gross and Scott (2012) have noted the richness of whole wheat grain. Lucette (2014) associated whole wheat with better physical and mental health. Eating whole wheat grain lessens the risk of diabetes, and the presence of wheat bran fibre protects against colon cancer, and lower risk of heart diseases. Similarly, Smith (2014) supported the view that fibre intake has been associated with improved mental health, that the whole grain wheat is also said to have favorable effects on the skin, the vision and fertility. A high fibre meal gives the sensation of being quickly full and satisfied. It prevents one from having a second dose and allows one to resist the frequent snacks and sweet drinks, which are usually high in calories. Whole wheat grain is used in making bread.
Whole wheat bread is usually made with the bran, germ and endosperm of the wheat grain. Whole wheat bread is a type of bread made using flour that is entirely milled from whole wheat grains (Nutrition facts, 2014). Christensen (2015) opined that a whole wheat bread is a wonderful thing, the slices have a chewy texture with a deep nutty flavor.
On the contrary, Longo (2012) pointed out that there are health risks associated with the consumption of wheat because of its gluten content. Paleoleap (2013) pointed out that gluten is a
compound that composes about 80% of the protein found in barley, rye and wheat. This gluten found in wheat is said to upset people who suffer from diseases. Virtually all cereal grains contain toxic „Prolamines‟ which are proteins that are extremely tough for humans to digest. These toxic prolamines give the plant a protection mechanism for their survival (Paleoleap
2013). Temyson (2013) pointed out that wheat contains the protein gluten, which harbors one of the worst prolamine offenders called gliadin. Gliadin has the most powerful toxic effects on the intestinal barrier and severely damages the gut lining in humans. This leads to iron deficiency which causes anaemia. However, if one is following a plant based diet or if one is challenged to get enough iron from any source, that Moringa Oleifera leaf is a good source.
Moringa tree is often regarded as tree of life and lots of awareness has been created as to its nutritional benefits to man. Moringa contains over ninety antioxidants. It gives more than
100% of the daily value of B12, Riboflavin B2 and Thiamin B, vital nutrients especially for celiac. It also contains more iron than a banana and more calcium than milk (Scoop, 2014). According to O‟Byerne (2011), Moringa Oleifera is the most nutrient dense plant known to science. Two teaspoons of moringa leaf powder deliver about 2.5 grains of iron, comparable to a serving of beef or half a cup of cooked spinach. Danica (2011) described moringa as a genus of trees indigenous to southern India and Northern Africa. The leaves, flowers, bark, wood and roots of the moringa trees are used all over the world for a wide variety of medicinal, pharmacological and nutritional purposes, but it‟s the leaves of the species called Moringa Oleifera in particular which have become recognized in recent years as being highly beneficial to the human health. Scoop (2014) added that the leaves of the moringa tree are only recently making waves within the health community. The leaves are typically dried and ground up into a powder that is extremely rich in proteins, vitamins minerals, fatty Acids and likely a horde of other undiscovered benefits. Numerous scientific studies have journalised the nutritional
components and even antibiotic activity of moringa leaves, hence moringa is of serious benefit to celiac patients who endeavor to support their bodies nutritionally during convalescence. O‟Byerne (2011) pointed out that, when moringa is dried in leaves they are incomparable source of vitamin B2, an essential player in the fight against anemia and that correcting a deficiency however is simple with moringa. The author emphasized that just two teaspoons of the powder provides a little over 100% of ones recommended daily allowance (RDA). In fact, moringa is currently being used to combat global poverty as its nutritional content makes it very close to a perfect food. This implies that moringa oleifera when absorbed in the body supplies so many nutrients which make the body function efficiently and free from diseases. Moringa Oliefera leaf being highly nutritious can be used to fortify some cereal foods.
Fortification is a means through which some foods deficient in one nutrient or the other can be enhanced by introducing those nutrients that has been lost during its processing. World Health Organization (WHO) and FAO (2010) defined fortification as the practice of increasing the content of an essential micro nutrient in a food before processing or not , so as to improve the nutritional quality of the food supply and to provide a public health benefit with minimal risk to health. It is one of the most scalable, sustainable and cost effective tools used to reduce malnutrition, enabling people to increase their nutrient intake consistently and safety, Global Alliance for Improved Nutrition (GAIN, 2015). Staple foods lack particular nutrients which may be caused due to soil of the region or inherent inadequacy of normal diet addition of micro nutrients to staple and condiments can prevent a large scale of deficiency diseases. According to FAO (2012), the most common fortified foods are cereals and cereals based products, milk and milk products, fats and oils, accessory food items, tea and other beverages and infant formulas. GAIN (2015) listed out fortified foods which includes vegetable oil with vitamin A and D, wheat and maize flour with iron, folic acid and other B vitamins and zinc, sauces and condiments such
as soy sauce with iron and salt with iodine. The combination of these nutrients in a food helps to solve public health problems. It is, therefore, important to determine the organoleptic attributes of cereals fortified with moringa oliefera leaf flour since the acceptability of a product is of utmost importance in product development.
Organoleptic attributes of food relates to the taste preference and actual food consumption. It is an experimental design and statistical analysis to be used by human senses (sight, smell, taste, touch and hearing) for the purpose of evaluating consumer products (Walker,
2004). Organoleptic attributes refers to identification of food products properties, scientific measurement of food products properties, analysis and interpretation of the identified and measured food products properties (Oliveira 2011). Eze and Mberekpe (2010) Opined that organoleptic attributes is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purpose of evaluating consumer products. Factors such as perceived satiating or energy value of food, its health and nutritional characteristics can also contribute to ones eagerness to eat a particular food. Apart from the characteristics of the food itself and the sensations consumer experience when ingesting it, the degree of pleasure when consuming it can be influenced by consumer‟s attitude. Greenwood (2000) noted that the sensory aspects of food can be determined through measures of taste intensity, evaluation of flavour profile and assessments of food texture, aroma, colour, appearance and general acceptability. Sensory attributes are generally evaluated using Hedonic scale. For the purpose of this study, the organoleptic attributes of whole wheat bread fortified with moringa leaf flour, and whole wheat bread alone shall be evaluated. The attributes to measure are colour, taste, aroma, texture and general acceptability.
Acceptability on the other hand is the ability to agree with something or have a positive answer over a thing. It states or describes the degree or extent of once likeness over a product.
For any sensory evaluation to be successful, acceptable and yield good and dependable result, the product must be prepared using a standard or standardized recipe. Wheat as a whole grain is amongst the staple food that has lots of benefits apart from the gluten it contains which make people that have gluten intolerance suffer celiac disease. Whole wheat grain could help to combat such diseases when fortified with moringa leaves. As pointed out earlier when moringa is dried in leaves they are incomparable sources of vitamins B2 which helps in fighting anemia, one of the most prevalent symptoms of gluten intolerance. Therefore this study is set out to investigate into the organoleptic attributes and acceptability of whole wheat bread fortified with moringa leaf flour.
Statement of the Problem
Wheat is amongst whole grains that has formed staple food for so many people all over the world. Wheat is one of the oldest known foods that has survived centuries and spread over many countries. When eating whole grain wheat, the consumer benefits from all the following nutrients: vitamins, folic acid, iron, zinc and other minerals. However, Wheat contains gluten a protein that harbors one of the worst prolamine offenders called gliadin which has the most powerful toxic effect on the intestinal barrier, and severely damages the gut linning in humans. Many people now avoid whole wheat grain because of its gluten content.
In addition, wheat is among the small number of foods that contain measurable amounts of oxalates, naturally occurring substances found in plants. When these oxalates becomes too concentrated in body fluids they can crystallize and cause health problems. For this reason it is needful that whole wheat grains be fortified with some plant rich in nutrients so as to improve its nutritional value hence moringa oleifera plant could be used.
Moringa Oleifera is one of the most nutrient dense plant known to science and offers a package of complementary nutrient that works together for optimal iron absorption. However,
the acceptability and other attributes of moringa whole wheat bread when combined together is not yet certain. This study, therefore, sought to investigate the organoleptic attributes and acceptability of whole wheat bread fortified with moringa leaf flour.
Purpose of the Study
The main purpose of this study was to examine the organoleptic attributes and acceptability of whole wheat bread fortified with moringa leaf flour. Specifically, the study sought to:
1. Prepare whole wheat bread fortified with moringa leaf flour using standard recipe.
2. Prepare whole wheat bread using standard recipe.
3. Determine the organolepitc attributes of the two products (whole wheat bread and whole wheat bread fortified with moringa flour).
4. Determine the general acceptability of the two products.
Significance of the Study
The findings of this study would be of practical significance to food industry, celiac patients, families, researchers, dieticians, hospitals, teachers of nutrition, students, curriculum planners and home makers.
The findings of this study would be of enormous benefits to food industry as the acceptability of the moringa wheat bread would increase their customers. This would increase customers‟ patronage for wheat and turnover for the industry. The development of a new bakery product would surely expand the scope of the industry. The findings on the organoleptic attributes and the general acceptability of the products if discussed in workshops would equally be of great benefit to bakers; it would enable bakers to ascertain the choice of customers which would increase their productivity and help meet up to demands of individuals.
The findings of the study would be needful in diet- therapy which would help celiac patients to still consume wheat bread as the added moringa would not be harmful to their health. The celiac patients would also get the necessary health benefits contained in whole grains, this they would obtain when the dietician counsels based on the findings of this study. The findings of this study would also guide dieticians who are experts in diet after attending workshop to recommend “moringa wheat bread” for people and patients. This is because moringa is a highly nutrient dense plant with so many medicinal benefits which helps in combating, treating and preventing diseases.
Furthermore, families and home makers will through workshops or seminars that would be conducted on the findings of the study benefit from the findings on the organoleptic attributes and general acceptability of the product. The recipe used in the production would help them to bake bread at their homes, make them to be aware of nutritious products and enable them make good choice of bread products. The findings of this study, when presented at workshop and seminar‟s would help reduce diseases through proper nutrition as parents and home makers would be aware of the nutritive contents of wheat bread fortified with moringa leaves.
In addition, the findings of this study when discussed in conferences and workshop would be beneficial to researchers. The researchers would make good choice of baked food and expose them to various researchable topics that need to be carried out. Furthermore, the results of this study would help curriculum planners, after attending conferences and workshop centered on the finding of this study to include necessary food and nutrition program in colleges and institution curriculum especially in the areas that focuses on the use of plants in fortifying flour products.
Similarly, the findings from this study would be useful in solving micro-nutrient deficiency problems among communities, hospital and clinics because moringa oliefera leaves are highly medicinal. Both moringa and whole wheat had high nutritional value. The doctors and
health workers would use the result of this study to encourage mothers especially lactating mothers on the use of moringa to increase the flow of breast milk, and also to be used in preparing dishes in the home. Such program would practically reduce to the minimum the mortality and morbidity rate in the communities as well as improving their nutritional status. Research Questions
The following research question guided the study.
1. What are the organoleptic attributes of whole wheat bread fortified with moringa leaf flour?
2. What are the general acceptability of whole wheat bread fortified with moringa leaf flour?
Hypotheses
The study was guided by the following null hypotheses which were tested at 0.05 level of significance:
1. There is no significant difference between the mean scores of whole wheat bread and whole wheat bread fortified with moringa leaf flour on their organoleptic attributes which include colour, taste, aroma and texture.
2. There is no significant difference between Whole wheat bread and moringa whole wheat bread on their level of acceptability
Scope of the Study
The scope of the study was delimited to organoleptic attributes and acceptability of whole wheat bread fortified with moringa oliefera leaf flour. The study was carried out at the Foods and Nutrition Laboratory, Department of Home Economics and Hospitality Management Education, Faculty of Vocational Technical Education, University of Nigeria Nsukka. The study was delimited to Post-graduate students and lecturers in the Department of Home economics and
Hospitality management Education, University of Nigeria, Nsukka. The study centered on baking whole wheat bread fortified with moringa leaf flour and baking whole wheat bread alone, and testing their organoleptic attributes Colour, taste, flavor, texture and their general acceptability.
This material content is developed to serve as a GUIDE for students to conduct academic research
ORGANOLEPTIC ATTRIBUTES AND ACCEPTABILITY OF WHOLE WHEAT BREAD FORTIFIED WITH MORINGA LEAF FLOUR
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