Effect of Drying Methods on the Physico-Chemical and Sensory Properties of Cookies Fortified with Moringa ( Moringaolelfera ) Leaves

Abstract

The study was undertaken to determine the effect of drying methods on the physicochemical and sensory properties of wheat flour cookies produced with Moringa powder fortification. Cookies were produced with Moringa leaf powder derived from various drying methods (shade drying, sun drying and oven drying) and fresh leaves prior to milling and used in the formulations. The physical properties, proximate compositions and sensory attributes of the cookies were analysed. The results showed significant differences in weight of all the cookie samples from various drying methods while there was no significant difference in the fresh leaves and control cookie samples. Oven dried sample was the least in height (0.67), higher in diameter (3.80) and spread ratio (5.79) compared to other drying methods studied. All Moringa supplemented cookies had significantly lower (P 0.05) higher fibre compared to the control sample. Sensory scores showed highest acceptability with the control sample (8.30) but there was no significant difference between the general acceptability of shade and sun dried samples (6.95 and 6.70), respectively. The findings suggest preliminary prospects for the development of Moringa fortified cookies for potential nutritional health benefits.