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Plant Science Today (PST)

Research Articles

Early Access

Nutritional, textural and sensory quality of cookies supplemented with Moringa oleifera Lam. and Spinacia oleracea L.

DOI
https://doi.org/10.14719/pst.10490
Submitted
7 July 2025
Published
31-01-2026
Versions

Abstract

Deficiency of iron is a rampant nutritional dispute globally, particularly in developing and underdeveloped countries. Our investigation emphasizes evolving iron-rich cookies by adding Spinacia oleracea L. and Moringa oleifera Lam. leaf powders. They are abundant in vitamins, iron, magnesium and proteins, which are the nutrients essential to our body. These ingredients are dual delivered to cookies to improve nutritional content to address anaemia. The cookies prepared underwent physicochemical analyses. Here, colour, diameter, thickness, moisture and content were analysed. S. oleracea and M. oleifera leaf powder fortified cookies increased the nutrition in cookies when compared to conventional cookies. Sensory evaluation studies revealed the overall acceptability, appearance, flavour, taste and texture using a 9-point hedonic scale. The untutored members' panel revealed a favourable retort to the savoury and sweet selection of cookies. Using DPPH free radical scavenging activity antioxidant activity was investigated. 95.99 % of solid antioxidant potential was observed at a concentration of 10 μg/mL. These fortified cookies provide us with benefits to health, good sensory quality, which in turn makes them a quality food product with probable market value.

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