Moringa oleifera is one of the beneficial trees found in the genus (moringa). It comes under the category of non-succulent perennials as they avert themselves from drought and are also easily grown plants. There are thirteen species of the genus Moringa which is mostly found and used for many purposes. This review’s objective is to provide the classified and recent data about their edible parts, nutrient composition, nutraceutical properties and their uses in bakery products. Moringa oleifera are rich in many nutrients due to which they prohibited malnutrition and research studies showed that they have many bioactive compounds like glucosinolates, tannins, flavonoids etc. which helps in the prevention and cure of various diseases like cancer, obesity, diabetes mellitus, inflammation and nephropathy. It also provides a barrier against microorganisms like bacteria, and virus, so, acts as an antimicrobial agent and also prevent from malnourishment. Nowadays, bakery products are also seen as a staple food and are consumed by all categories of people. But generally, many bakery products like bread and cake are not rich in other nutrients except carbohydrates and fats. So, bakery products can be fortified or enriched by plant sources like Moringa oleifera edible parts as they are rich in many nutrients and also rich in bioactive compounds. We can use other plant sources according to their ease of availability. Data for this review paper is collect from google scholar and research gate journal papers (2009-2022).

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