EFFECT OF INCORPORATION OF MORINGA OLEIFERA LEAF IN STICK NOODLES AND ITS STORAGE STABILITY

Abstract

The aim of the work was to improve the nutritional value of the noodle product. Seven formulations were made using wheat flour and moringa leaf ratio 100:0, 96.25:3.75, 95:5, 92.5:7.5, 90:10, 88.75:11.25, 85:15 respectively coded as A, B, C, D, E, F and G. Nine point hedonic rating was used for sensory analysis and Genstat release 12.1 was used for statistical analysis. Moringa leaf were brought from Dharan and cabinet dried to make powder. Analysis of wheat flour and moringa leaf powder showed that moringa leaf was superior in crude protein, crude fat, crude fiber, ash, minerals, antioxidant activity and chlorophyll content. Sample B which had 3.75 parts (w/w) moringa leaf powder was superior in terms of colour, texture and overall acceptance. Furthermore, control and superior sample were subjected to proximate analysis, chemical analysis, antioxidant activity, chlorophyll, phytate, tannin content, and cooking test. The moisture, crude fat, crude protein, crude fiber, ash, and carbohydrate of control and superior noodles were ranged from 10.76-8.83%, 0.43 0.51%,10-9.93%, 0.62-2%, 0.97-2.27% and 87.98-85.29% respectively. Result of mineral composition showed that calcium ranged from 3.67-6.07 mg/100g and iron 0.20-1.63 mg/100g. The antioxidant activity and chlorophyll content ranged from 23.94-26.88% and 0.46-0.82 mg/100g respectively. The phytate content ranged from 3.54-3.88 mg/100g and tannin 0.94-1.52 mg/100g. The cooking time varied from 8.33-7.17min, cooking loss 1.21 3.45%, water absorption capacity 121.63-170.07%. The shelf life study of superior noodles packaged in LDPE at room temperature showed that it was acceptable upto 3 months in terms of moisture content, TPC, yeast and mold.