Development and quality evaluation of enriched moringa (Moringa olerifera Lam) based soup mixes (ESM)

Abstract

The study on “Development and quality evaluation of enriched moringa (Moringa oleifera) based soup mixes (ESM)” was carried out with the objective to develop enriched moringa based enriched soup mixes and to evaluate organoleptic, functional, nutritional and shelf life quality. Moringa fruit pulp and moringa leaves were selected as base materials for the study. Two processing techniques viz drying-blending and pulping-dehydration were adopted for the development of soup mixes. In drying- blending method the moringa fruit pulp, moringa leaves, tomato and onion were dried separately at 700C for 4-8 hours, powdered, blended together with other ingredients such as soya flour, milk solid and corn flour in different proportions. In pulping- dehydration method the moringa fruit pulp, moringa leaves, tomato and onion were made into pulp using a mixer grinder and dehydrated in the dryer at 700C for 7-8 hours. The dried pulp was powdered, sieved and blended with other ingredients. The base materials (moringa pulp and moringa leaves) were added in the soup mixes with different proportions (30, 35 and 40). Four combinations of ESM were developed by using organoleptic and preference score from three combinations of the four treatments. P1 C1 - Moringa pulp alone incorporated combination (Drying and blending) P1 C2 - Moringa pulp with leaf incorporated combination (Drying and blending) P2 C1 - Moringa pulp alone incorporated combination (Pulping and dehydration) P2 C2- Moringa pulp with leaf incorporated combination (Pulping and dehydration) Organoleptic qualities of the ESM such as appearance, colour, flavour, texture and taste were assessed by a panel of ten judges using score card. The sensory evaluation revealed that moringa alone incorporated combination formulated by using drying and blending method were scored highest value in almost all attributes and the other three combinations were also good. The chemical composition such as moisture, acidity, total ash, peroxide value and fiber were analyzed in the ESM samples. In the case of moisture and acidity per cent, the P2 C2 (moringa pulp with leaf incorporated combination using pulping and dehydration method) recorded highest value. The total ash content of the ESM was equal in moringa pulp with leaf incorporated (drying and blending) and in moringa pulp alone incorporated (pulping and dehydration) combinations. The formulated ESM samples were not recorded any peroxide value; it indicates that they are good in quality. The fiber content was high in moringa pulp with leaf incorporated combinations for both the two processing techniques. Nutritional qualities of the developed ESM such as energy, protein, carbohydrate, beta carotene, vitamin C, iron, calcium, sodium and potassium were also analyzed. Energy, protein, carbohydrate, calcium and potassium showed significant difference between the treatments and also between the processing techniques and combinations. Beta carotene, vitamin C and sodium content were found higher in moringa pulp with leaf incorporated combinations. Iron content of the ESM samples did not show any significant difference between the treatments, processing techniques. The developed ESM samples were packed and kept for shelf life studies for three months at ambient condition. The moisture and acidity values were increased from first month to three months (90 days). But these values were increased only within the limit. The peroxide content was not observed up to second month of storage. There after negligible value of peroxide was recorded in the soup mixes. The microbial growth was not observed during the storage period. The microbial count was found only at the 90th day, the negligible number of bacteria was found only in the moringa pulp with leaf incorporated (pulping- dehydration) combination. The consumer preference study was also conducted among fifty consumers selected at random revealed that more people preferred the moringa pulp alone incorporated (drying- blending process) combination. And the other three combinations were also good in quality. The cost of the production of 100g of formulated ESM was ranged between Rs. 52- 59/-. Results of the findings confirm that P1 C1 (moringa alone incorporated using drying and blending process) showed best in organoleptic and consumer preference parameters. Among the two processing technique drying and blending process was good in organoleptic qualities, nutritional and chemical parameters.