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. 5, Issue 2 (2020)

Development of ‘ready to use’ value added products from Moringa Leaves


Saibaba Jagadeesan, Akshaya Sarangharaajan, Nithya Ravikumar, Kalpana Palani, Ramasubramaniyan Melmangalam Ramanathan

The leaves, pods, flowers and many parts of Moringa oleifera, is replete with a wide range of phytochemicals and have been traditionally used as food and medicine. The leaves are inexpensive and abundantly available, but are largely underutilized and are often discarded. This study aimed at evaluating the composition of Moringa oleifera leaves and on formulating value added instant products that can be easily consumed. Fresh leaves were procured, shade dried (moisture below 10%) and ground to a homogenous mixture and then stored in air tight container. The resultant Moringa Leaf Powder (MLP) was studied for proximate composition, minerals (Ca, Fe, K, P) and antioxidant scavenging activity. In total, six different instant value-added products were formulated by adding the developed MLP, which were then evaluated in comparison to the control samples. Sensory analysis was carried with 50 semi-trained panellists, using a 5 point hedonic scale. The protein content was about 23% in MLP. The MLP was a rich source of calcium, iron (8616 mg and 659 mg), including other micronutrients. The products prepared with addition of MLP were well accepted sensorily. The study indicates that the abundantly available and highly nutritious but largely underutilized Moringa oleifera, can be used in various food formulations to enhance the nutritional value and wider acceptance and consumption.
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