UTILIZATION OF MORINGA OLEIFERA POD AND LEAVES FOR SOUP MIX FORMULATION

Abstract

The research aimed to develop a moringa soup mix using locally sourced pods and leaves from eastern part of Nepal, Dharan. Moringa pods and leaves were blanched at 98ºC for 2 minutes, dried at 55ºC until the moisture content reached 6-8%, and then ground into fine powder. Five moringa pod-leaf powder mixes were created in varying ratios: A (100:0), B (75:25), C (50:50), D (25:75), and E (0:100). Sample B received the highest sensory evaluation scores which had moisture content of 6.5%, protein 17.02%, fat 1.68%, ash 7.5%, crude fiber 13.10%, and carbohydrates 60.70%. Six formulations of the soup mix containing the moringa pod-leaf powder mix and corn starch in varying proportion while keeping spices, salt, and SMP constant were formulated. Among all the samples, sample D was selected as the best soup mix based on sensory scores, with physiochemical values showing moisture at 7.00%, protein 18.56%, fat 1.105%, ash 8.31%, crude fiber 5.88%, and carbohydrates 66.15%. Total phenolic content, antioxidant activity and vitamin C were 58.6 mg GAE/g, 63.21% and 83.22 mg/100g respectively. Mineral content included calcium (404.21 mg/100g), potassium (410.40 mg/100g), and iron (2.14 mg/100g). Physical properties measured were bulk density at 0.556 g/ml, a rehydration ratio of 5.7, and water absorption capacity of 2.6 ml/g.