Production and Evaluation of Immunity Boosting Instant Soup Mix From Moringa Oleifera Lam.pod Powder

Authors

  • Faruk Ansari Jawaharlal Nehru Krishi Vishwa Vidyalaya (JNKVV), Jabalpur, MP, India
  • Alpana Singh Jawaharlal Nehru Krishi Vishwa Vidyalaya (JNKVV), Jabalpur, MP, India
  • Sanjay Patidar Jawaharlal Nehru Krishi Vishwa Vidyalaya (JNKVV), Jabalpur, MP, India
  • Gajendra Kumar Rana Jawaharlal Nehru Krishi Vishwa Vidyalaya (JNKVV), Jabalpur, MP, India

DOI:

https://doi.org/10.3329/bjb.v51i1.58823

Keywords:

Moringa, Pods, Immunity boosting, Appetizer

Abstract

Standardizationof best combination for the development of immunity boostinginstant soup mix, various quality parameters, the storage stability and cost estimation of product were evaluated. Protein in instant soup ranged from 9.76 to 11.89 percent in different formulations of instant soup mix. Formulation MPP4 (11.89) had significantly maximum protein content followed by MPP3, MPP2, MPP1 and control with the minimum protein content. The original immunity boostinginstant soup mix (control) exhibited highest carbohydrate content (61.52%) followed by MPP1, MPP3, MPP4, and MPP2 with lowest content. The evaluated scores of control for colour and appearance, taste, flavour, consistency, after taste and overall acceptability were 8.36, 8.50, 8.60, 8.90, 8.76 and 8.63, respectively.

Bangladesh J. Bot. 51(1): 75-81, 2022 (March)

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Published

2022-03-31

How to Cite

Ansari, F. ., Singh, A. ., Patidar , S. ., & Rana, G. K. . (2022). Production and Evaluation of Immunity Boosting Instant Soup Mix From Moringa Oleifera Lam.pod Powder. Bangladesh Journal of Botany, 51(1), 75–81. https://doi.org/10.3329/bjb.v51i1.58823

Issue

Vol. 51 No. 1 (2022)

Section

Articles

License

© Bangladesh Botanical Society

Authors are required to transfer the copyright of their articles to the journal. The Declaration form is available here http://www.bdbotsociety.org/journal/journal_pdf/declaration_form.pdf