Table 2.

Moringa-fortified bakery products

Part of the moringa	Moringa content	Bakery product	Beneficial features	Problematic features	Ref
Dried leaf powder	Wheat flour: Moringa powder ratio: 99:1, 98:2 and 97:3	Cookies	Higher protein and fiber content compared to the control sample	Color perceived by consumers as a sign of deterioration and led to rejection. However, it was more readily accepted with a cover over it	[23]
	Wheat flour: Moringa powder ratio: 95:5	Cookies	Nutritional improvement and good consumer acceptance	Consumers prefer a chocolate topping that provides more sweetness and disguises the greenish color of the cookie	[24]
	1–7% of wheat flour replacement	Muffins	Increasing concentration led to greater free radical removal activity and lower product hardness	The height of the product decreased in line with an increase in concentration. Concentrations of 7% led to reduced acceptance in taste and texture	[22]
	1–10% of wheat flour replacement	Muffins	Nutritional improvement of the product compared to the control sample	Concentrations greater than 10% made the product compact and caused an undesirable greenish coloration	[26]
	2, 4, 6, 8 and 10 g respectively with wheat flour	Cake	Higher content of proteins, fiber and essential amino acids compared to the control sample	Higher concentrations would be limiting due to color	[27]
	Wheat flour: Moringa powder ratio: 95:5, 90:10	Brownie	Higher ash content and lower lipid content compared to the control sample	Higher concentrations would be limiting due to color and flavor	[28]
	1–12% of wheat flour replacement	Muffins	Higher content of proteins and other macro and micronutrients compared to the control sample	Need for more research into the optimal use of leaves and other parts of the plant so that there is a greater application of the plant on the product	[11, 29]
	1–20% of wheat flour replacement	Cookies	Nutritional improvement of the product compared to control sample	Concentrations of 10% were comparable with the control; with those of 20%, however, only color and aroma were penalized and higher concentrations were not accepted	[30]
Seed powder	10–30% of wheat flour replacement	Cookies	Concentrations of 20% were accepted by the consumer, highlighting the fact that the moringa seed that has a very similar taste to walnut	Not found	[21, 25]
Aqueous leaf extract	10–40% of wheat flour replacement (p/v)	Cookies	Increased nutritional content, texture, color and taste	If moringa leaf extract is greater than 20 mL, it reduces consumer acceptance	[31]