Author(s):

B Manjula, R Anuna and S Anvesh Reddy

Abstract: The present research work is evaluated with different formulation of biscuits by using Moringa (Moringa oleifera) leaf flour and oat flour. It is one of the most important trends in food and pharmaceutical industries and it has growing demand for valuable natural sources of nutritional compounds. In the current study, Moringa leaf flour was added at different levels viz., 1.5% and 2.5% with 4 different treatments i.e., T₁ with 1.5% Moringa leaf flour, T₂ with 2.5% Moringa leaf flour, T₃ with 1.5% Moringa leaf flour and oat flour and T₄ with 2.5% Moringa leaf flour and oat flour and other ingredients are kept at constant and control was used as standard. The sensory evaluation of biscuits given a clear indication that treatment T₃ (1.5% Moringa leaf flour + oat flour) was found more acceptability compared with other treatments. Addition of Moringa leaf flour and oat flour in the formulation for preparation of biscuits is important to obtain a product with rich in calcium and iron.

Pages: 891-895  |  1128 Views  578 Downloads

Download (531KB)