Authors : Tanushree V. Patil, Shubhada Jambhulkar
Page Nos : 161-168
Description :
Moringa oleifera is universally referred to as the miracle plant or the tree of life. Moringa has begun to be recognized and developed in Indonesia as a product with economic value and industrial potential. Moringa powder, utilized to fortify various food processed products. Considering the nutritional importance of the moringa, the present study was planned to utilize moringa leaves powder in the formulation of already popularize traditional food products to make them more nutritious. For the evaluation six traditional food products were chosen namely sev, namakpara, mathari, chakali, moong dal pakoda and masala puri. The evaluation was conducted by preparing all six experimental food products by utilizing moringa leaves powder. To see the acceptance of the recipes sensory evaluation was conducted by the panel of six judges. The food products under control category were prepared by incorporating 100% of traditional ingredients and in experimental food products 3 gm of moringa leaves powder were incorporated. After sensory evaluation, the raw scores of the sensory evaluation were tabulated and the student’s “t” test was applied to draw the statistical interpretation. The result of the test showed the insignificant difference at both the level (p ˂ 0.01) in all the six recipes (control & experimental). The calculated nutrient content of all the six experimental recipes were high i.e. energy, protein, carbohydrate, fat, calcium, β Carotine, vitamin C, phosphorous, iron and sodium. It is concluded that moringa leaves powder can be incorporated in a certain amount in deep fried food products to improve the macro and micro nutrient intake.
