Nutritional Evaluation of Chia and Moringa Seeds Flour and Quality Characteristics of Fortified Cookies

Abstract

This study was carried out to investigate the utilization of defatted Chia seeds flour (DCSF) and defatted Moringa seeds flour (DMSF), as replacement of wheat flour at different levels (5, 10 and 15%) to prepare cookies rich protein and minerals. The obtained results revealed that, DCSF and DMSF, are very rich in protein, ash and fiber compared with CSF, MSF and wheat flour 72%.Wheat flour (72%) contains lower values in all determined elements excepted for sodium compared to chia and moringa seeds in addition, moringa seeds had higher values of potassium, phosphorus, copper, than those of chia seeds. The total amino acids of chia and moringa seeds were (56.97 %) and (79.13 %) respectively. Furthermore, moringa seeds were rich in essential and nonessential amino acids than chia seeds. Total saturated fatty acid of moringa seeds oil were higher (23.43%) than that of chia seeds oil (9.53%).High amounts of extracted polyphenolic compounds by ethanol from chia and moringa seeds were (1.63 and 1.34 mg gallic acid/g of DW) respectively. Moisture, crude protein, ash and crude fiber contents increased in cookies products in contrast, carbohydrates value decreased gradually with increasing the substitution levels of DCSF and DMSF. From the results of sensory evaluation, it should be noted that, fortification of DCSF and DMSF until 15% is acceptable for the sensory evaluation of cookies. Based on the obtained results, the new product of cookies contained DCSF and DCMF can be covered protein and minerals of nutritional needs of schoolchildren in developing countries and could be recommended as a food aid in institutional feeding programs for pupils in different school stages.