Vol. 11, Special Issue 10 (2022)

Moringa oleifera is a plant native to the Indian subcontinent that has become naturalised in tropical and subtropical regions around the world and is a fast-growing, drought resistant tree also known as the drumstick tree, horseradish tree, and ben oil tree or benzolive tree that can be eaten and is extremely safe. For the formulation of Moringa leave powder fresh green leaves were collected from the campus which were blanched in boiling water at 100-degree Celsius for 5 minute and immersed in cold water for 2 minutes and then the blanched leaves were dried in shade to avoid loss of nutrients. The formulated Moringa leaves were analyzed for their physical properties such as bulk density, swelling capacity and index, hydration capacity and index. The bulk density of MLP was 179.6 g/ml swelling capacity was 3.40 ml/g, swelling index was 0.09 g/ml, hydration capacity was 3.39% and hydration index was 0.07. the nutritional composition and anti-nutritional factors were analyzed on the basis of moisture which was 6.33 g/100 g, crude fibre was 9.53 g/100 g, crude protein was 24.18 g/100 g, crude fat was 3.43 g/100 g, ash was 8.4 g/100 g, carbohydrate was 48.22 g/100 g, energy was 365.2 kcal, calcium was 94.52 mg/100 g, iron was 12 mg/100 g and phytic acid was 0.48 mg/100 g. In the lab, a variety of products were prepared using powdered Moringa leaves. all value-added products developed from Moringa leaves powder with 5%, 10% and 15% incorporation were assessed for their sensory characteristics viz. colour, flavor, taste, texture, appearance and overall acceptability. The mean score for overall acceptability of mathri was ranged from 6.60-8.50 for all the trials. Mean scores for overall acceptability of muffins was varied from 7.40-8.10 however, maximum scores were noted for control while, minimum was detected for T3. The mean score for overall acceptability of multigrain bread was ranged from 6.80-8.00 for all the trials. The mean overall acceptability of idli ranged from 7.00-8.20 and the mean overall acceptability of chapatti was ranged from 6.40-8.10.