Introduction:

Moringa oleifera Lam. is a fast-growing, drought-resistant plant with easy adaptability. It is characterized by its high nutritional value, it contains fiber, vitamins, minerals and amino acids, which constitute the essential nutrients for food fortification, so this plant is revealed as a low-cost resource to prevent malnutrition.

Objective:

To evaluate the use of Moringa seed husk to obtain bran and its use in the fortification of mini pancakes.

Materials and Methods:

The bran from the seed husk of Moringa oleifera Lam. was obtained in a blade mill with a 2.0 mm sieve. The characterization was carried out by near infrared spectroscopy, minerals and heavy metals by the PT-AQ-23 method and humidity by the gravimetric method. In the formulation of the mini pancakes, three concentrations of bran 1, 3 and 5% (p/p) were experimented with. Sensory evaluation was performed using the 5-point facial hedonic scale.

Results and Discussion:

The humidity of the seeds showed stability at 144 hours of solar drying. The microbiological analysis of the bran was satisfactory and the physicochemical characterization showed a high content of macronutrients. The sensory test of acceptability of the mini pancakes was positive in terms of taste for the three concentrations of bran evaluated.

Conclusions:

The bran from the husk of Moringa seeds allowed to increase the nutritional value of the mini pancakes, which generated a quality product with acceptance in the tasting.

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