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<p>The incorporation of moringa leaf powder into millet products increased their protein content and supplied the essential amino acid lysine, which is deficient in pearl millet. The cookie ingredients (“pearl millet, finger millet, moringa leaf powder, and soya flour”) were optimised using Design Expert software (trial version 23.1) based on physicochemical parameters. FTIR spectroscopy examined the presence of functional groups, polyphenols, fatty acids, antioxidants, carbohydrates, and proteins. The formulated optimised cookies exhibit OAC (5.91%), WAC (8.21%), total ash (2.91%), moisture (8.48%), total soluble sugars (809&#xa0;mg/g), reducing sugars (19&#xa0;mg/g), proteins (9.4&#xa0;mg/g), total phenols (6.9&#xa0;mg/g), total tannins (6.2&#xa0;mg/g), flavonoids (270.45&#xa0;mg/g), DPPH inhibition percentage (33.60%), and ABTS inhibition percentage (67.48%). The significant antioxidant content in the cookies may have the potential to enhance individual immunity, while the reduced tannin levels enhance the bioavailability of essential nutrients as tannins act as antinutrients. The highest sensory overall acceptability scores were 7.45 for moringa-fortified cookies with pearl and finger millet flour. Design expert software suggested pearl millet flour (50%), finger millet flour (13.43%), soya flour (29.57%), and moringa leaf powder (7%), as the optimal formulation for millet-based moringa-fortified cookies. The cookies are vegan and gluten-free, and liked by panelists for their nutritional benefits.</p>

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Innovation in functional bakery products: formulation and analysis of moringa-fortified millet cookies

  • 期刊论文

  • 发表日期：

    2025年10月17日

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  • Anshu,
  • Neeru,
  • Ashwani Kumar

摘要

The incorporation of moringa leaf powder into millet products increased their protein content and supplied the essential amino acid lysine, which is deficient in pearl millet. The cookie ingredients (“pearl millet, finger millet, moringa leaf powder, and soya flour”) were optimised using Design Expert software (trial version 23.1) based on physicochemical parameters. FTIR spectroscopy examined the presence of functional groups, polyphenols, fatty acids, antioxidants, carbohydrates, and proteins. The formulated optimised cookies exhibit OAC (5.91%), WAC (8.21%), total ash (2.91%), moisture (8.48%), total soluble sugars (809 mg/g), reducing sugars (19 mg/g), proteins (9.4 mg/g), total phenols (6.9 mg/g), total tannins (6.2 mg/g), flavonoids (270.45 mg/g), DPPH inhibition percentage (33.60%), and ABTS inhibition percentage (67.48%). The significant antioxidant content in the cookies may have the potential to enhance individual immunity, while the reduced tannin levels enhance the bioavailability of essential nutrients as tannins act as antinutrients. The highest sensory overall acceptability scores were 7.45 for moringa-fortified cookies with pearl and finger millet flour. Design expert software suggested pearl millet flour (50%), finger millet flour (13.43%), soya flour (29.57%), and moringa leaf powder (7%), as the optimal formulation for millet-based moringa-fortified cookies. The cookies are vegan and gluten-free, and liked by panelists for their nutritional benefits.