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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Special Issue 6 (2020)

Formulation and development of instant soup mix using Moringa oleifera leaf powder

Author(s):

Faruk Ansari, Alpana Singh, Karishma Baidya, Gajendra Kumar Rana and Ankit Bharti

Abstract:
Aimed to prepare (RTR) ready to reconstitute instant soup mix and other ingredient to get acceptable soup for desired health benefits this research work had been carried out. Instant soup mix is a popular energetic snack, consumed and liked by everyone. Instant soup prepared with more than 24% (MLP4) taste Moringa leaf powder along with other ingredients was found acceptable in terms of overall acceptability with the hedonic score 8.04 as compared to control 8.63 respectively. The results indicated that supplementation with Moringa leaf powder significantly enhanced the nutritional characteristics and had a reasonable amount of required nutrients. The developed soup is formed high in protein 13.67%, ash 9.79%, fibre 5.99% and low in fat 3.04% and carbohydrates 54.88% which make the developed soup as an appropriate choice for the fulfillment of nutritional demand of people. Therefore the value added instant soup mix can also play a great role in attaining the nutritional security in the country.

Pages: 429-432  |  2912 Views  2073 Downloads

How to cite this article:
Faruk Ansari, Alpana Singh, Karishma Baidya, Gajendra Kumar Rana and Ankit Bharti. Formulation and development of instant soup mix using Moringa oleifera leaf powder. J Pharmacogn Phytochem 2020;9(6S):429-432.

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