Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour

Abstract

Blends of wheat flour (WF) and Moringa oleifera leaf powder or flour were processed into cookies in the following ratios 100:0,90:10,80:20,70:30,50:50. The sensory evaluation of the cookies samples from the blends was performed. The results of the sensory evaluation showed that there were significant differences in the different attributes that were determined such as in colour, crispiness, taste, flavour and general acceptability. The sensory general acceptability scores showed that the best Moringa flour substitution level for making cookies was 10% (90:10) and 20% (80:20).