Title: Study of Moringa Oleifera Leaf Fortified Pasta on its Cooking Quality and Sensory Analysis
Abstract: Abstract: The studies aimed to investigate the effect of incorporating Moringa oleifera leaf powder into pasta on its cooking quality and sensory attributes. Moringa oleifera, a highly nutritious plant, is known for its rich content of vitamins, minerals, and antioxidants. In this research, dried Moringa leaves were processed into a fine powder and added to the pasta dough during preparation. The cooking quality parameters evaluated included cooking time, water absorption, and cooking loss. The sensory analysis involved a panel of trained individuals who assessed various attributes such as colour, taste, texture, and overall acceptability of the cooked pasta. The study also compared the fortified pasta with a control sample, which did not contain Moringa leaf powder. The results showed that the addition of Moringa leaf powder did not significantly affect the cooking time or water absorption of the pasta. However, it resulted in a slight increase in cooking loss, indicating a potential decrease in pasta firmness. Sensory analysis revealed that the Moringa-fortified pasta had a distinct green colour and a mild herbal taste, which was well-accepted by the panellists. Additionally, the texture of the fortified pasta was found to be slightly different from the control, but still within acceptable limits. Overall, the study suggested that incorporating Moringa oleifera leaf powder into pasta can be a viable approach to enhance its nutritional value without compromising its cooking quality or sensory attributes. Further research may explore different ratios of Moringa powder to optimize the nutritional content while maintaining desirable pasta characteristics.