Table 3.

Snacks fortified with moringa

Part of moringa	Moringa content	Type of snack	Beneficial features	Problematic features	Ref
Dried leaf powder	15–45% (dry blend basis)	Bar	Higher content of fiber, proteins, minerals and vitamins	Tough texture	[32]
	2.5–10% (w/w)	Bar with amaranth and wheat flour	Higher values of the four essential amino acids	Lower protein content than other formulations and higher content of fats and kilocalories	[38]
	0.6–1.2% (w/w)	Bar with mandioca	Combating malnutrition	Little familiarity with the product	[39]
	1–5% (w/w)	Tortilla chips with corn flour	Higher content of minerals and crude proteins and lower fat content	Little familiarity with the product, concentrations greater than 1% led to rejection	[33]
	1–2% (w/w)	Bar with corn flour and cassava root	Nutritional improvement (protein, moisture, ashes) compared to the control sample	Not found	[34]
	Pre-treated moringa leaf flour: black gram: corn flour in ratio 20:60:20	Square snack with black gram and corn flour	Higher protein and dietary fiber content and lower content of fat	Improvable texture, dark color and astringent taste limit consumer acceptance	[35]
Seed flour	Maize flour and moringa seed flour in ratios 97.5: 2.5; 95: 5; 92.5: 7.5 using 100 percent maize flour as reference	Square snack with corn flour	Higher ash, protein and fiber content	Low swelling capacity and bulk density	[36]
Sprout powder	0–26% respect to solid ingredients (65/35 solid ingredients/liquid ingredients) 0–19% respect to solid ingredients (75/25 solid ingredients/liquid ingredients)	Healthy snack bars	Optimal formulation: 18% solid ingredients (65/35 SI/LI): higher protein, ash and fat and lower total carbohydrate contents. Good source of B1 and B2 vitamins and minerals. Enhanced the contents of total amino acid, the relative content of unsaturated fatty acids (FA), γ-aminobutyric acid and total and individual glucosinolates. Good sensorial acceptance	Formulations containing 75/25 solid to liquid ratio exhibited worse consistency	[37]