Evaluation of the Nutritional Content and Consumer Acceptability of Moringa Leaf-Enriched Bread Produced in Benin City, Edo State

Moringa oleifera leaves are recognised for their exceptional nutritional profile, containing high concentrations of protein, iron, calcium, and vitamins A and C. Incorporating moringa leaf powder into staple foods such as bread presents an opportunity to improve the micronutrient content of commonly consumed products. This study evaluated the nutritional content and consumer acceptability of moringa leaf-enriched bread produced in Benin City, Edo State, South South Nigeria. An experimental design was employed, with moringa leaf powder incorporated into wheat flour at substitution levels of 0, 5, 10, and 15 percent. Proximate analysis was conducted to determine energy, protein, fibre, and ash content, while mineral content including iron and calcium was assessed using atomic absorption spectrophotometry. Sensory evaluation involving 60 untrained panellists was carried out using a nine-point hedonic scale. Results showed progressive improvements in protein, fibre, and mineral content with increasing moringa substitution levels. The 5 percent substitution produced bread with acceptable colour, taste, and texture, and received the highest overall acceptability scores. Higher substitution levels produced greenish colouration and bitter flavour that negatively affected acceptability. The study recommends the adoption of 5 percent moringa leaf substitution in commercial bread production as a feasible fortification strategy. Keywords: moringa leaf, bread fortification, nutritional content, consumer acceptability, Benin City