Abstract
BACKGROUND: The growing demand for natural, health-promoting food products has led to increased interest in integrating nutrient-rich ingredients into everyday foods. The addition of Moringa oleifera leaves may increase nutrient profile, including essential amino acids, antioxidants, vitamins, and minerals in edible products. AIM: The study aimed to optimize the addition of M. oleifera leaves in bread, noodles, and pasta and evaluate sensory attributes using a nine-point hedonic scale and nutritional analysis. RESULTS: The incorporation of M. oleifera leaves imparted a distinctive green coloration and speckling to the products. Sensory evaluations indicated that moderate enrichment (5.0% in bread, 7.5% in noodles, and 7.0% in pasta) generally enhanced sensory attributes. Nutritional analysis revealed significant improvement in the nutritional profiles of all the three products having M. oleifera leaves. The addition of 5.0% M. oleifera leaves in bread increased % levels of energy (carbohydrates, protein, fat, ash, iron, calcium, and vitamin C). Noodles with 7.5% Moringa exhibited higher carbohydrates, protein, crude fiber, iron, and calcium, whereas pasta with 7.0% Moringa showed increased carbohydrates, protein, and crude fiber but decreased energy and ash content. CONCLUSION: Moderate addition of Moringa leaves is optimal for maintaining sensory quality and overall acceptability, while excessive concentrations may negatively impact sensory attributes.