Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf

Farzana, Tasnim; Mohajan, Suman; Saha, Trissa; Hossain, Nur; Haque, Md. Zahurul

doi:10.1002/fsn3.476

Cited by 73 publications

(65 citation statements)

References 29 publications

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“…The higher ash content of our formulated instant drinks powder indicates that these are a better source of minerals. The ash contents of the instant mango drink powder were higher than reported by Akhter et al, (2010) for instant mango juice powder; Mohammed et al (2017) for instant sorrel (Zobo) drink and lower than reported by Farzana et al (2017) for vegetable soup powder and similar than reported by Obilana et al (2018) for instant beverage powder.…”

Section: Proximate Analysis Of Instant Mango Drink Powdercontrasting

confidence: 48%

Formulation and quality evaluation of instant mango drink powder

Akther¹,

Alim²,

Badsha³

et al. 2020

Food Res.

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The study was conducted to develop a healthy instant mango drink powder and to compare its nutritional facts with commercially available mango drink powder. For this purpose, ripe Amropali mangoes were collected from a local source. After drying the mango pulp in a cabinet dryer, three formulations were prepared to compare with a locally available commercial brand mango drink powder. In this study, moisture, ash, protein, fat, carbohydrate, and energy contents were ranged from 0.2 to 4.6%, 0.4 to 2.6%, 0.7 to 2.2%, 0.6 to 0.9%, 89.5 to 97.8% and 375.4 to 400.5 kcal/100 g, respectively. The crude fiber was not found in any of the instant mango drink powder. Among the bioactive compounds, the flavonoid content in the commercial brand was higher than other formulated mango drink powder. In contrast, total anthocyanin content and total phenolic content values of all formulated instant mango drinks were higher than the commercial brand. Potassium, Magnesium, Chloride, Phosphorus, and Vitamin C were higher in formulated powder than the commercial preparation, but sodium, calcium, and iron contents were higher in the commercial mango drink powder. Antioxidant capacity was also found to be significantly higher in our formulated powder than that of commercial preparation. From the sensory and microbiological point of view, our formulated instant mango drink powder exhibited significant acceptability and stability. So, the formulated instant mango drink powder appears to be nutritionally and tastefully as acceptable as commercially available instant mango drink powders and able to meet day-to-day nutritional requirements as a supplement.

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Section: Proximate Analysis Of Instant Mango Drink Powdercontrasting

confidence: 48%

Formulation and quality evaluation of instant mango drink powder

Akther¹,

Alim²,

Badsha³

et al. 2020

Food Res.

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“…Similar results were obtained by Okafor et al [35], with replacement of wheat flour by mushroom powder, which resulted into increasing the protein content of the bread. Farzana et al [36] also observed an increase in vegetable soup powder supplemented with mushroom. Similarly, Ekunseitan et al [37] reported that adding mushroom flour to cassava and wheat flours increases the protein levels.…”

Section: Nutritional Quality Of Composite Floursmentioning

confidence: 90%

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> & <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

Ishara¹,

Sila²,

Kenji³

et al. 2018

AJFST

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Protein-Energy Malnutrition (PEM) and micronutrient deficiencies are currently the most important nutritional problem in most countries. The use of mushroom flours is limited due to limited knowledge about their functional and their interactions. Nutritional and functional properties of mushroom (Agaricus bisporus and Pleurotus ostreatus) flours and their blends with maize flour were investigated using standard analytical techniques and Pearson correlations. In this study, maize flour was replaced with mushroom flours at different levels; a control sample (0%), 10%, 20%, 30%, 40% and 50% of mushroom flour. Protein content of maize flour increased with increased mushroom flour content from 6.9% to 15.87 % (A. bisporus) up to 19.32% (P. ostreatus). The mineral content increased from 2.84 -8.74mg/100g and 3.13 -5.41 mg/100g for iron and zinc in the composite flours. A significant increase in fiber (0.53-5.89%) and Ash (1.33-6.59%) was observed. Fat, moisture, carbohydrates and energy did not increase. It was observed a positive significant linear effect (p≤0.05) in the composite flours on foaming capacity, foam stability, fat absorption capacity, water retention capacity, water absorption capacity, solubility index and swelling capacity and a negative linear effect on compact density, bulk density and syneresis was found. Gelation capacity, emulsifying activity and emulsions stability of the maize flour in blend were not affected with adding P. ostreatus, while a slight decrease was observed with adding A. bisporus. These results suggested that these nutrient rich mushroom flours under investigation could serve as useful protein supplements and food fortification.

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“…Other ingredients were collected from the local market. Soybean seeds, mushrooms, and moringa leaves were processed according to the procedure described previously (Farzana, Mohajan, Saha, Hossain, & Haque, 2017).…”

Section: Sample Collection and Processingmentioning

confidence: 99%

“…However, the locally available soup powders are not up to the mark in nutritional quality. The nutritional quality of traditional soup powders could be improved by supplementing it with mushroom, moringa leaf powders, and soy flour (Farzana & Mohajan, 2017;Wadud, Abid, Ara, Kosar, & Shah, 2004).…”

mentioning

confidence: 99%

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Mohajan

Orchy

Farzana

2018

Food Science & Nutrition

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The research study was conducted to evaluate the effect of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented soup which could be used as a protein‐supplemented ready‐to‐eat food. In this study, corn flour was supplemented with soy flour at different levels such as 20% (T4), 15% (T3), 10% (T2), and 5% (T1), and without soy flour was kept as control (T0). Fixed amount of mushroom and moringa leaf powder was added in all soup powders. Soup powders were analyzed for functional, nutritional, and sensory parameters. Bulk density (0.82–0.74 g/ml), dispersibility (82.1%–75.9%), pH (6.17–6.13), swelling capacity (3.98–3.65 ml/g), and viscosity were decreased, while water absorption capacity (70%–94%) was increased with increasing of soy flour percentages. Protein content of all the treatment groups increased from 10.66% to 19.97% along with a significant increased in fat (1.43%–6.97%), fiber (1.10%–2.30%), ash (15.77%–16.40%), and energy value (328.38–353.21 kcal/100 g) while decreased in moisture and carbohydrate content. On sensory evaluation, soup powders with 10% (T2) level of soy flour incorporation had highest scores for all the sensory attributes evaluated. Based on these results, it can be concluded that soy flour has effect on functional, nutritional, and sensory properties of soup powders and 10% supplementation of soy flour is suitable for ready‐to‐eat soup formulation. Besides these, use of mushroom and moringa leaf may also increase its nutritional value. Soup developed in this way may be sufficient to meet day‐to‐day nutritional requirements as a supplement.

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Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf

Cited by 73 publications

References 29 publications

Formulation and quality evaluation of instant mango drink powder

Formulation and quality evaluation of instant mango drink powder

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> & <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

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Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf

Cited by 73 publications

References 29 publications

Formulation and quality evaluation of instant mango drink powder

Formulation and quality evaluation of instant mango drink powder

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> &amp; <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Contact Info

Product

Resources

About

Nutritional and Functional Properties of Mushroom (<i>Agaricus bisporus</i> & <i>Pleurotus ostreatus</i>) and Their Blends with Maize Flour