Mini-pancakes enrichment with Moringa oleifera seed cake flour

Abstract

Objective: To study the use of Moringa oleifera seed cake meal in the enrichment of mini-breads. Methodology: Moringa oleifera seed cake flour was obtained from pressed seeds, washed with an equal volume of 96% ethanol and dried to less than 1% moisture. It was then milled with a 1.0 mm sieve. Three formulations were prepared, enriched with Moringa seed cake flour (MH1: 1.6%, MH2: 5% and MH3: 8.1%) and a control without moringa seed cake flour (MC). The physicochemical characteristics: protein, fat, fiber, ash and starch were determined by near infrared spectroscopy. Sensory characterization was evaluated by 42 untrained consumers, applying a seven-point hedonic test survey. Results: Moringa seed cake flour moisture was 0.30%, protein 37.23%, vegetable fiber 15.75% and ash 11.76%. In the quality control of the mini-breads, moisture ≤ 17% was taken into account. The pH in all formulations was below 8.0. The weight and height of the mini-breads all reached an average weight of 37 g and a height of 4 cm after baking. The proximal chemical characterization of the mini-breads showed a protein percentage between 7.30 and 7.88%; fat, 2.95 to 3.18%; ash 0.86 to 0.95%; fiber from 5.64 to 11.02% and starch between 40.61 and 50.46%. The highest percentage of liking was presented in the "I like" category in the three groups of minipanqués studied. Conclusion: Mini pancakes enriched with moringa seed cake flour constitute a product of nutritional quality and with acceptance criteria in terms of taste when tasted. Keywords: cake flour, mini-pancake, proximate analysis, sensory analysis.