IDEAS home Printed from https://ideas.repec.org/a/ags/ajfand/340755.html
   My bibliography  Save this article

CHEMICAL AND FUNCTIONAL PROPERTIES OF SNACKS PRODUCED FROM WHEAT FLOUR FORTIFIED WITH Moringa oleifera LEAF POWDER

Author

Listed:
  • Famakinwa, A
  • Shuttleworth, A
  • Lubisi, S
  • Olubi, O
  • Oguntibeju, OO
  • Obilana, A

Abstract

Healthy snacks are widely accepted and can be part of a daily diet since they can be eaten in different areas such as homes, offices, conferences, workshops, and most especially in schools. Snacks have become an essential commodity in every home for both young and old. There are several reasons why snacks are consumed. It could result from hunger, convenience, cravings, socializing, and emotional comfort. Various individual, societal, and environmental elements influence snacking behaviour. Furthermore, awareness of healthy snacks and selfesteem in selecting the "right" snacks are major predictors of snacking behaviour. Most snack foods are commonly referred to as "junk food" or "empty foods" because they include a large amount of calories from sugar or fat with minimal protein, vitamin, or mineral content. However, despite their role in the daily diet, these snacks are mostly energy dense and low in nutrients. Some research studies have been done on functional snacks, but more is yet to be explored. Moringa oleifera leaf powder (MoLP) has been helpful as a food fortificant in various products. This study has utilized it to fortify two varieties of snacks, namely Magwinya and Chinchin (wheat flour). The chemical and functional properties of these snack food products after fortification with MoLP at 0% (Control), 1% and 5% of the variants were determined. Moringa oleifera leaf powder (MoLP) (1% and 5%) had a significant (p ≤ 0.05) effect on the moisture (4.63 – 3.97%), ash (0.52 - 1.09%), protein (11.36 – 13.40%), and total fat of both the dough (0.17 – 0.81%) and fried product (10.17 – 15.39%) of Magwinya samples. Chinchin fortified with MoLP had a significantly (p < 0.05) higher phenolic content (1.08 – 2.17 mg GAE/g), antioxidant activity (13.41 – 53.81 μmol TE/g), protein content (6.27 - 6.74%), oil uptake (1.89 - 7.12%), and ash (0.99 - 1.39%) consistently at 5% MoLP. These results show that these snacks fortified by MoLP can be advantageous to children and adults in Western and Southern Africa.

Suggested Citation

  • Famakinwa, A & Shuttleworth, A & Lubisi, S & Olubi, O & Oguntibeju, OO & Obilana, A, 2023. "CHEMICAL AND FUNCTIONAL PROPERTIES OF SNACKS PRODUCED FROM WHEAT FLOUR FORTIFIED WITH Moringa oleifera LEAF POWDER," African Journal of Food, Agriculture, Nutrition and Development (AJFAND), African Journal of Food, Agriculture, Nutrition and Development (AJFAND), vol. 23(9), September.
    • Handle: RePEc:ags:ajfand:340755
    DOI: 10.22004/ag.econ.340755
    as

    Download full text from publisher

    File URL: https://ageconsearch.umn.edu/record/340755/files/Famakinwa.pdf
    Download Restriction: no
    File URL: https://libkey.io/10.22004/ag.econ.340755?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:ags:ajfand:340755. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: AgEcon Search (email available below). General contact details of provider: https://www.ajfand.net/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.