International Journal of Horticulture and Food Science
2022, Vol. 4, Issue 1, Part B
Nutritional analysis and sensory evaluation of food products enriched with Moringa oleifera leaves
Neha Qumar and Noor Fatima
The present study was primarily undertaken on Moringa oleifera Leaves which are commonly referred to as drumstick. These are important food commodity which has enormous attention as the natural nutrition of the tropics. The leaves, seeds and flower of Moringa olefera all have great nutritional and therapeutic value. Moreover consumption is very less due to lack of knowledge and awareness. Therefore, the effort was made to develop food products. Two commonly consumed food products namely Laddu and Mathri were developed which was incorporated at 5gm, 10gm and 15gm levels of Moringa oleifera leaves powder. All the samples of the Moringa powder enriched Food products were evaluated for its sensory attributes by using 9-point hedonic scale and nutritional analysis of the product was carried out by using ICMR table of Indian food. The products incorporating with 5gm of Moringa oleifera was found most acceptable by the panel members and the result of the Nutritive value indicated that Moringa oleifera leaves had appreciable amount of Protein, Energy and calcium. Therefore, it can be concluded that products developed from enrichment of Moringa oleifera has acceptable sensory attributes and improved nutritional content.