MOCAF BISCUITS – SEAWEED WITH THE ADDITION OF MORINGA OLEIFERA FLOUR FOR INCREASED NUTRITIONAL VALUE

Abstract

This study aims to evaluate the impact of adding moringa leaf flour on the development of biscuit products. A completely randomized design (CRD) was utilized with a single factor: the concentration of mocaf flour and moringa leaf flour, tested across six treatments. The treatments were as follows: P1 = Mocaf Flour (90 g) : Moringa Leaf Flour (0 g); P2 = Mocaf Flour (88.2 g) : Moringa Leaf Flour (1.8 g); P3 = Mocaf Flour (86.4 g) : Moringa Leaf Flour (3.6 g); P4 = Mocaf Flour (84.6 g) : Moringa Leaf Flour (5.4 g); P5 = Mocaf Flour (82.8 g) : Moringa Leaf Flour (7.2 g); P6 = Mocaf Flour (81 g) : Moringa Leaf Flour (9 g). Each treatment was repeated three times, resulting in 18 experimental trials. The optimal results were achieved with treatment P2, which used 88.2 g of mocaf flour and 1.8 g of moringa leaf flour. This formulation yielded a moisture content of 3.97% and protein content of 4.36%, both meeting SNI standards; an antioxidant activity of 55.9%; a L* value of 67.66 indicating a color that is neither too dark nor too light; an oHue value of 103.56 indicating a yellowish color; a texture score of 3.22; and acceptable taste and aroma as rated by panelists.