Development and Nutritional Analysis of Fermented Moringa-Enriched Crackers: A Nutrient-Dense Alternative Snack

Abstract

This study aimed to enhance the functional properties and nutritional value of crackers by partially replacing refined wheat flour with multigrain millet flour and enriching them with moringa. Crackers are typically crisp, baked products that can be chemically leavened or fermented. The bakery industry is one of the major food processing industries in India. However, most bakery products are made from refined wheat flour, which lacks the nutritional benefits of whole grains. It is essential to include small amounts of whole wheat flour to achieve a soft, crispy, and light texture in the final product. The study explored the use of various proportions of pearl millet, finger millet, and whole wheat flour in the creation of crackers, which were categorized into three formulations: A (50:50:50), B (24:24:32), and C (12:12:24). Additionally, moringa was incorporated into all formulations, imparting a lighter green hue to the crackers. Sensory evaluations conducted by a semi-trained panel revealed that the crackers formulated as C (12:12:24) were the most preferred based on sensory attributes. Following the sensory assessment, the best formulation was subjected to nutritional analysis, which indicated enhanced levels of protein, dietary fiber, and minerals compared to crackers made solely with refined wheat flour. Ultimately, this research illustrates that substituting refined wheat flour with multigrain millet flours, combined with the enrichment of moringa, significantly boosts the nutritional profile of the crackers while maintaining desirable sensory qualities.