Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa Oleifera Leaf Powder

This study explored using decolourised Moringa oleifera leaf powder (D-MOLP) in cookies to make them healthier while avoiding the unappealing green colour. Researchers added both D-MOLP and regular Moringa powder to wheat flour in different amounts (2.5% and 7.5%). They found that these additions didn't change the water content or functionality of the flour, but did slightly alter the cookie colour. Moringa-enriched cookies spread better and had higher protein, antioxidants, and phenolic content, making them more nutritious than regular cookies. Key phenolic acids found included chlorogenic, ferulic, and fumaric acids. D-MOLP cookies had better nutritional properties due to concentrated nutrients and fewer antinutrients. Glutamic acid was the main amino acid present, with a notable increase in lysine. This suggests D-MOLP is a promising ingredient for healthier cookies. Further research is needed on taste, aroma, and shelf-life of these enriched cookies.