Sensory and Nutritional quality of Moringa Oleifera Leaf powder incorporated Multi-millet Ready to Eat (RTE) snack

Abstract

The present study aimed at developing value-added multi-millet ready to eat (RTE) snacks  incorporated with Moringa Oleifera (Drumstick) leaf powder (MOLP) with different variations viz.,0%, 5%, 10% 15% and evaluate sensory and nutritional properties. The sensory evaluation revealed that newly formulated 5% MOLP snacks  had higher overall sensorial acceptability after control product.  Besides, nutritional values also demonstrated that MOLP (15%) incorporated multi millet snacks contained abundant minerals like iron 99.09+ 0.6 mg/kg, zinc 20.27+0.3 mg/kg, calcium 4374+22.7mg/kg. The protein (9.681+0.01g/100g) and antioxidants (230.6+0.46 µg/100 g) content was also significantly (p>0.05) higher compared to control. The results suggested that incorporation of Moringa powder in RTE snacks production could be used to develop functional food with enhanced minerals, protein and antioxidants.