Incorporating <i>Moringa</i> Leaves as a Nutritional Ingredient in Cracker Development

Abstract

Background: Moringa oleifera leaf powder (MOP) is a nutrient-rich plant material with substantial antioxidant potential. The incorporation of MOP into commonly consumed foods may enhance their nutritional quality and functional properties. Objectives: This study evaluated the effects of incorporating MOP into cracker formulations on the nutritional value and antioxidant properties. Methods: Crackers were prepared with MOP at concentrations of 0.5%, 1%, 3%, and 5%. Samples were evaluated for physicochemical properties, mineral content, antioxidant activity, and sensory characteristics. Results: MOP significantly increased mineral content, particularly iron, zinc, and magnesium, and enhanced antioxidant properties, as indicated by higher total phenolic content and DPPH radical-scavenging activity. Flavor and texture acceptability declined at higher MOP concentrations (3% and 5%); however, no statistically significant differences were observed at the lower levels (0.5% and 1%) compared with the control. Conclusions: Moringa oleifera leaf powder may be used as a fortifying ingredient in cracker formulations to enhance nutritional and antioxidant properties, particularly at lower levels of incorporation.