Effect of partial substitution of wheat flour with Moringa oleifera leaf powder on physical, nutritional, antioxidant and antidiabetic properties of cookies

Abstract

Moringa oleifera leaf is a prominent leaf in folk medicine used to treat many diseases including diabetes mellitus. This study is aimed at determining the effects of substitution of wheat flour with Moringa oleifera leaf powder (MOLP) on physical, nutritional, bioactive, antioxidant and antidiabetic properties of cookies. Wheat flour was substituted with MOLP (2.5%, 5% and 10%) in the baking of the cookies (C1, C2 and C3, respectively), and its effects were evaluated on proximate, bioactive compounds, antioxidant, physical and inhibitory properties against α-amylase and α-glucosidase enzymes using standard methods. Also, sensory attributes of the cookies were determined using 9-point hedonic point.