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Table 1 Recipe used for the preparation of Moringa oleifera supplemented cookies

From: Effect of partial substitution of wheat flour with Moringa oleifera leaf powder on physical, nutritional, antioxidant and antidiabetic properties of cookies

  C0 C1 C2 C3
Wheat flour (g) 130 126.75 123.5 117
Moringa oleifera (g) 3.25 6.5 13
Sugar (g) 35 35 35 35
Butter (g) 70 70 70 70
Egg white (g) 30 30 30 30
Skimmed milk (g) 8 8 8 8
Salt (g) 0.3 0.3 0.3 0.3
Baking powder (g) 0.4 0.4 0.4 0.4
  1. Values with different letter across the same row are significantly different (p < 0.05)
  2. C0 = Cookies made with 100% wheat flour; C1 = Cookies made with 97.5% wheat plus 2.5% Moringa oleifera flour; C2 = Cookies made with 95% wheat plus 5% Moringa oleifera flour; C3 = Cookies made with 90% wheat plus 10% Moringa oleifera flour