الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 225 |  |  |
| | | from | 225 | | |
Abstract
Moringa oleifera is also known as the ”miracle tree” and almost all of its parts have nutritional and pharmaceutical properties. It is a highly nutritious crop that is mostly grown all over the world. It is a valuable food crop, and it grows very quickly.
In this study, balady bread was prepared with different levels of dried moringa leaves 6.9% and 2.4% of dried moringa seeds as a partial substitute for wheat flour (extraction 72%). Chemical, antioxidant, rheological, sensory, and microbial properties were determined. The effect of moringa bread was on serum blood treatments and hepatic cirrhosis of male rats that were infected with carbon tetrachloride CCL4.
The results of the proximate analysis showed that the addition of moringa seed powder and leaves powder led to a significant increase (P < 0.05) in the content of protein, ash, fat, and fiber in the bread samples, while the moisture and carbohydrate content of the bread decreased compared to the corresponding control. The antioxidant activity was 86.9 % for the dried leaves of moringa while it was 64.93% for the seeds. The rheological behavior of the dough prepared by adding moringa leaves powder, moringa seeds, and wheat flour. In the obtained results, we note that the water absorption percentage gradually and stretching and dough energy increased in all bread treatments compared to the control samples. The sensory properties of moringa bread products showed an acceptance of rulers during sorge period. Regarding microbiological evaluation, the high levels of moringa leaves and seeds reduced the microbial load in moringa products. Regarding the biological assays, the blood properties were improved in moringa bread by increasing moringa ratio in the product. As for histopathological examination moringa bread led to a slight improvement in the liver and kidneys tissue.