EFFECT OF MORINGA (MORINGA OLEIFERA) LEAVES FLOUR AND BAKING TIME ON NUTRITIONAL CONTENT AND ORGANOLEPTIC VALUES OF MUFFINS

Abstract

Muffins are made from wheat flour as the main ingredient. However, Indonesia does not produce wheat domestically, so muffin consumption affects the level of importing wheat in Indonesia. Substitution of wheat flour by using local food such as beneng taro flour can be used as an alternative. Another local plant that has diverse nutritional content so that it can be utilized in making muffins is moringa leaves. One of the process conditions that need to be considered in making muffins is the baking time. This study aimed to determine the effect of composite flour formulation based on beneng taro and moringa leaf flour with variations in baking time on the nutritional value and sensory characteristics of muffins. This research used randomized complete factorial design with the treatment of variation of composite flour (80% wheat flour: 20% beneng taro flour) and moringa leaf flour (100%:0%, 97%:3%, 94%:6%, 91%:9%, and 88%:12%) called as (F1, F2, F3, F4, and F5) and baking times (25 and 30 minutes) called as (W1 and W2). The results showed that the addition of moringa flour increased the moisture, ash, protein, fat, carbohydrate content, but decreased the organoleptic acceptance of color, taste, aroma and overall, while baking time decreased moisture-content and organoleptic acceptance of color but increased acceptance of texture. These results provide new insights for improving nutritional content of muffin from moringa flour as a functional ingredient.

Keywords

• baking time
• formulation
• moringa leaves flour
• muffin
• taro beneng flour