Formulation, acceptability, and chemical characteristics of mango nectar enriched with moringa moringa oleifera, lam leaves extract

Abstract

Mango and Moringa are nutrient-dense foods. This study examined two mango varieties (apple and Tommy Atkin) for nectar production fortifying with Moringa leaf extract to reduce postharvest losses, food insecurity, and malnutrition. Post-harvest mango losses are high in Kenya (40-50%) and affects farmers' income and the environment and if processed into mango nectar, can address postharvest losses (PHL). Mango nectar is rich in vitamins and minerals but lacks adequate micronutrients (calcium, iron, and zinc). Moringa oliefera leaves are nutrient-rich and adding moringa leaf extract to mango nectar improves its nutrition. This study intended to blend mango nectar with moringa leaf extract. The developed product contained 25% mango pulp and aqueous solutions of moringa leaf extract (F1, F2, F3, F4, F5, F6, F7, and F8): 0%, 10%, 12.5%, and 15%, respectively. The nectar was pasteurized at 70°C for 10 min and was analyzed for sensory evaluation, proximate composition, vitamin A, and mineral content (Fe, Ca, and Zn). F1 (control) and F3 (apple manga nectar blended with 12.5% moringa leaf extract), and F5 and F6 (Tommy Atkin mango nectar blended with 10% moringa leaf extract) were accepted. The formulated nectar differed in protein, fiber, ash, carbohydrate, energy, vitamin A, iron, calcium, zinc, color, odor, taste, texture, mouthfeel, and overall acceptability (p<0.05). Moisture and fat in nectar were not significantly different (p>0.05). Apple blended mango nectar had more fat, vitamin A, calcium, iron, and zinc than Tommy Atkin blended nectar: 1.07 and 0.60%, 8.68 and 6.91mg/100g, 39.89 and 34.26 mg/100g, 3.14 and 2.01mg/100g, and 8.85 and 7.19mg/100g. However, Tommy Atkin blended nectar had more fiber, protein, and energy. Therefore, moringa leaf extract can be utilized to fortify ood and beverages.