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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Special Issue 3 (2020)

Development of Mung Dal based instant soup mix fortified with Moringa: A review


Prerna Mitra and Shilpa Sharma

As the population increasing competition is also increasing and for maintaining this status people stay away from home for the purpose of study and employment, so the demand of Ready to Eat, Ready to Cook and Ready to serve foods is also rising day by day. Between all this, instant soup powders have gained the attraction of the consumers due to its ease in preparation. The present study was carried out with the objective to develop an instant soup mix from Mung Dal Powder, Moringa Leaves powder, Onion powder, Garlic powder, Ginger Powder, and Spice powder mix with other ingredients. The prepared product samples were evaluated for sensory evaluation quality and shelf life. Due to the dehydration and drying process it contains less moisture hence can be stored for more time than usually homemade soups. It gives us an idea about how much Mung Dal Powder, Moringa leaves powder and other ingredients can be incorporated to get the best soup mix of desired health benefits and without compromising on taste and odour. Preparation of the soup mix is so easy that it can be termed as comfort healthy soup mix.

Pages: 114-119  |  2725 Views  1675 Downloads

How to cite this article:
Prerna Mitra and Shilpa Sharma. Development of Mung Dal based instant soup mix fortified with Moringa: A review. J Pharmacogn Phytochem 2020;9(3S):114-119.

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