The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread

Abstract This study aimed to investigate the chemical composition and monosaccharide contents of Moringa peregrina seed husk powder (MSH), as well as its effect on the nutritional characteristics, structural properties, quality performance, in vitro starch digestibility, and retrogradation properties of white wheat bread. The results showed that MSH is a rich source ofdietary fiber (55.45%), with its predominant monosaccharides being xylose (46.92%), glucose (33.76%), and arabinose (9.93%). The high content of xylose in MSH confirms that it can be utilized as a raw material for the production of different chemical compounds (e.g., xylitol). The addition of MSH increased the protein content and dietary fiber of the wheat bread; whereas, it decreased fat and carbohydrate contents besides the caloric value. Scanning electron micrographs indicated an incomplete gelatinization in the case of the bread containing MSH, indicating the reinforcement of starch digestion in this bread. The results from X-ray diffraction, Mixolab, and texture analyses indicated that MSH decreased the rate of starch retrogradation. Therefore, based on the findings of this experiment, MSH can be used in wheat bread formulations as a rich source of fiber for potential glycemic control and retarding starch retrogradation.