USE OF DRIED MORINGA POD FLOUR IN COOKIES AND VENEZUELAN CAKES ELABORATION. PART II

Abstract

Introduction:
Moringa oleifera is a plant with nutritional and antioxidant properties that contribute to well-being and diseases prevention. Bakery products are considered a mass consumption and even dietary food. Their acceptance is given by its easiness of transport and its long conservation periods.
Objective:
To evaluate the nutritional contribution of the cookies and cakes elaborated with moringa dry pods flour and their quality after 30 days of its elaboration.
Materials and Methods:
Cookies and cakes were elaborated by traditional method with compound flour (30 % moringa and 70 % wheat) that obtained the biggest acceptance. both products chemicalphysic properties and nutritional parameters were determined according the COVENIN norms. The useful life time was determined during four weeks.
Results and Discussion:
Both products, cookies and cakes elaborated with moringa dry pods flour, presented a superior content of proteins that the established for the norm. In cookies the humidity was inferior to the one required and it didn't allow microbial contamination, not happening the same for the cakes. The quality of the cookies and cakes stayed respectively until 30 and 15 days.
Conclusions:
Partial substitution of moringa dry pods flour in cookies and cakes elaboration increases its nutritional value, maintaining its quality respectively during 30 and 15 days.