Potential of Moringa Leaves (Moringa Oleifera L.) as a Functional Food Ingredient for Fortification of Iron Mineral Muffins

Abstract

This study aimed to determine the effect of adding Moringa leaf flour on the iron mineral content of muffins. This study used a factorial randomized design with a comparison factor of Moringa leaf powder concentration (0%, 3%, 6%, 9%, 12% and factors of temperature conditions and baking time ((180 ºC, 30 minutes), (200 ºC, 25 minutes)). This study was repeated with 2 experimental repetitions and 2 measurement repetitions. The results showed that the addition of Moringa leaf flour and the interaction of moringa leaf flour and baking process conditions had a significant effect on the muffin iron content. The addition of Moringa leaf powder increased the muffin mineral content. The results of this study indicated that the highest average iron content found in muffins with 12% Moringa leaves was 2.02 mg/100 g. Based on the need for iron intake for pregnant women of 9 mg/100 g, consuming 100 g of moringa muffins has fulfilled 20% of the nutritional iron needs of pregnant women. In conclusion, moringa has potential as a functional food ingredient that can increase the iron content of muffins. By conducting this research, there are new knowledge without repeating what has already been done by others.