Organoleptic Attributes And Acceptability Of Who

Abstract The thrust of this work was to establish the organoleptic attributes and acceptability of whole wheat bread fortified with moringa leaf flour. The study adopted an experimental research design. The experimental procedure used includes that the whole wheat grains were bought from Eke Awka market and milled. The moringa oliefera leaves were plucked, washed, shade dried and grounded into moringa leaf flour. Two kilograms of whole wheat flour and other bread ingredients were used for each sample. Then six level tablespoons of moringa oliefera leaf flour was added to the second sample alo…