Development of Instant Soup Mixusingmoringa Leaves Andbanana Pseudostem

Abstract

-Moringa oleifera is an underexploited perennial vegetable species of moringaceae family. It is rich in nutrients, vitamins and minerals and have been shown to have positive health benefits. The Moringa oleifera leaves can be eaten as a vegetable but cannot be stored for a longer time. Hence, they are dried and converted into powder for longer storage. But the usage of dried Moringa oleifera leaves powder are restricted due to its unpleasant and bitter taste. Similarly, banana center core also known as pseudo stem, a biologically waste material in banana plantations could be effectively utilized as a source for incorporation in formulated products by converting them into powder. Considering these issues an attempt was made to formulate instant soup mix using varying ratios of Moringa oleifera leaves powder and banana pseudo stem powder along with dried spices such as onion, garlic, turmeric and black pepper. On subjecting moringa leaves to different drying methods, leaves dried at 60 ⁰ C in a tray dryer retained higher amount of nutritional value. Similarly, pseudo stem when dried at 70 ⁰ C in a tray dryer proved to be the best in terms of nutritional value. Using these, the soup mix was formulated with various ratios of moringa leaves powder and banana pseudo stem powder. The proximate composition revealed that the soup mix was high in protein (28.42%), ash (9.564%), fiber (10.613%) and low in fat (2.468%) and carbohydrates (44.405%). The soup mix was accepted by consumers with a sensory score of 4.00 out 5 in a hedonic scale and the soup mix was free from microbial contamination. The developed instant soup mix as an appropriate choice for fulfilling the nutritional demand of people.