International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 5 (2019)

Antioxidant potential of moringa oleifera leaf & utilization by different processing method


Amrish Kumar, Neetu Singh

Drumstick (Moringa oleifera) is a multipurpose and exceptionally nutritious tree with a variety of potential uses. It is a sub-tropical species that is known by different regional names as benzolive, drumstick tree, kelor, marango, saijhan, and sajna. It has a very high nutritional property that is useful as a food supplement, especially in malnourished communities. Besides its nutritional and medicinal applications, Moringa has numerous applications in cooking throughout its Reginal distribution. The fruits or seed pods, known as drumstick, are a culinary vegetable commonly used in soups & curries. The leaves are also commonly eaten with manly culinary use, and the flowers are feature in some recipes as well. The present study was conducted to prepare the drumstick leaves papad (drumy potato papad) which is beneficial for iron, vitamin, fibre and calcium content. This papad is prepared by different method and with different ingredients like potato, cumin seed which is good source of vitamin and minerals and which is easily consumed by people for the preparation of drumy potato papad. Procedure has been followed. Shelf life of this papad nearly one year.
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