Effect of fortification of Pasta with natural immune booster Moringa Oleifera leaves powder (MLP) on Cooking Quality and Sensory analysis

2021 ◽  
Author(s):  
Namrata Soni ◽  
Shiv Kumar
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Cooking Quality ◽  
Quality Analysis ◽  
Dependent Manner ◽  
Bioactive Components ◽  
Severe Problem ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
Immune Booster

Malnutrition is a worldwide escalating severe problem, impacting majority of the Indian population. Currently, it is difficult to meet, the nutritional requirements with a limited type of stored food as compared to the variety of freshly available food. In such a scenario incorporating, the immune-boosting nutritional ingredients in a commonly consumed food can be adopted as one of the nutritional approaches. Hence, as an alternate to fresh food, the usage of a fortified high-nutrient food products can be one of the approaches e.g., the inclusion of fortified pasta in meals. Moringa oleifera is a fast-growing underutilized tree with high nutritional value. Its leaves are rich sources of bioactive components, vitamin A, vitamin C and Iron. Fortification of pasta products with Moringa oleifera leaf powder can be one of the cost-effective approaches and, a best immunity booster supplement for enhancing the nutritional value of pasta-based products which can be stored for several months. In current study, the preparation of pasta fortified with varying concentrations of Moringa oleifera leaf powder (MLP) was attempted, followed by its cooking quality analysis (cooking time, cooking weight, cooking loss and water absorption) and sensory attributes evaluation (based on 9 points hedonic scale including the colour, taste, texture, flavour and overall acceptability). The results from the qualitative as well as quantitative analysis suggest that the fortification of pasta with Moringa oleifera leaves differentially modified the sensory characteristics of the pasta in a concentration-dependent manner. The present study indicates that the fortification of pasta with Moringa oleifera leaf powder can act as a natural immune booster, and has the potential to reduce the probability of microbial infections.Keywords: Bioactive Components, Fortification, Moringa oleifera, Pasta.

scholarly journals Effect of fortification of Pasta with natural immune booster Moringa Oleifera leaves powder (MLP) on Cooking Quality and Sensory analysis

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Namrata Soni ◽  
Shiv Kumar
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Cooking Quality ◽  
Quality Analysis ◽  
Dependent Manner ◽  
Bioactive Components ◽  
Severe Problem ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
Immune Booster

Malnutrition is a worldwide escalating severe problem, impacting majority of the Indian population. Currently, it is difficult to meet, the nutritional requirements with a limited type of stored food as compared to the variety of freshly available food. In such a scenario incorporating, the immune-boosting nutritional ingredients in a commonly consumed food can be adopted as one of the nutritional approaches. Hence, as an alternate to fresh food, the usage of a fortified high-nutrient food products can be one of the approaches e.g., the inclusion of fortified pasta in meals. Moringa oleifera is a fast-growing underutilized tree with high nutritional value. Its leaves are rich sources of bioactive components, vitamin A, vitamin C and Iron. Fortification of pasta products with Moringa oleifera leaf powder can be one of the cost-effective approaches and, a best immunity booster supplement for enhancing the nutritional value of pasta-based products which can be stored for several months. In current study, the preparation of pasta fortified with varying concentrations of Moringa oleifera leaf powder (MLP) was attempted, followed by its cooking quality analysis (cooking time, cooking weight, cooking loss and water absorption) and sensory attributes evaluation (based on 9 points hedonic scale including the colour, taste, texture, flavour and overall acceptability). The results from the qualitative as well as quantitative analysis suggest that the fortification of pasta with Moringa oleifera leaves differentially modified the sensory characteristics of the pasta in a concentration-dependent manner. The present study indicates that the fortification of pasta with Moringa oleifera leaf powder can act as a natural immune booster, and has the potential to reduce the probability of microbial infections. Keywords: Bioactive Components, Fortification, Moringa oleifera, Pasta.

scholarly journals Impact of Dietary Supplementation with Moringa oleifera Leaves on Performance, Meat Characteristics, Oxidative Stability, and Fatty Acid Profile in Growing Rabbits

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 248
Author(s):  
Shaimaa Selim ◽  
Mahmoud F. Seleiman ◽  
Mohamed M. Hassan ◽  
Ahmed A. Saleh ◽  
Mohamed A. Mousa
Keyword(s):  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Live Weight ◽  
Dietary Supplementation ◽  
Serum Levels ◽  
Relative Content ◽  
Daily Weight Gain ◽  
Control Group ◽  
Moringa Oleifera Leaves

Moringa oleifera leaves (MOL) have gained great interest as a non-traditional feed ingredient due to their unique nutritional value. Therefore, the objective of the current study was to evaluate the effects of graded dietary supplementation levels with MOL on performance, carcass characteristics, antioxidant capacity, blood biochemical constituents, meat quality, and fatty acids profile of growing rabbits. A total of 120 weaned New Zealand white rabbits (6 weeks old) were randomly allotted into 4 dietary groups with 5 replicates each (n = 6), which were fed for 42 days with a basal diet as control or 3 experimental diets supplemented with 5, 10, or 15 g/kg MOL. The results showed that, compared to the control group, the dietary inclusion of MOL at a level of 10 and 15 g/kg DM linearly increased (p < 0.01) final live weight (2403.3 and 2498.2 vs. 2166.6) and average daily weight gain (36.5 and 35.51 g/d vs. 28.72 g/d), and enhanced feed conversion ratio (2.49 and 2.50 vs. 3.14). The dietary supplementation with MOL linearly increased dressing out percentage, spleen index, intestinal length, and decreased abdominal fat index (p < 0.01). Greater serum levels of total protein and globulin, but lower alanine aminotransferase and aspartate aminotransferase were observed in the MOL-fed rabbits (p < 0.01). Serum levels of total triglycerides, cholesterol, and low-density lipoprotein (p < 0.05) were decreased linearly and quadratically in the MOL groups compared with the control. Glutathione peroxidase activity increased (p < 0.01), whereas malondialdehyde decreased (p < 0.01) linearly and quadratically in both serum and meat, in response to dietary MOL supplementation. Dietary MOL supplementation increased the meat crude protein content but lowered the relative content of ether extract in the meat (p < 0.05). The relative content of the meat n-3 PUFA was increased by about 33.71%, 29.46%, and 24.36% for the MOL0.5%, MOL1%, and MOL1.5% groups compared to control. In conclusion, MOL could be used at a level of 1.5g/kg of the growing rabbits’ diets with beneficial impacts on performance, antioxidant capacity, and the nutritional value of the meat.

scholarly journals Effect of Decreasing Saponin Levels to Nutrition of Extracted Moringa Leaf Powder

2019 ◽  
Vol 8 (5) ◽  
pp. 41 ◽  
Author(s):  
Yuanita Indriasari ◽  
Fitriani Basrin ◽  
Miming Berlian Hi. Salam
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moringa Oleifera ◽  
Bitter Taste ◽  
Food Products ◽  
Additional Material ◽  
Food Material ◽  
Saponin Content ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder

Moringa oleifera leaves have been used as food material because it has high nutritional value. Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products (biscuit, bread, jelly drink), which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough.This study aimed to obtain the optimal temperature and time of blanching process to reduce saponin level, and the appropriate solvents to extract nutrients from Moringa oleifera leaves so that Moringa leaves flour is obtained with no bitter taste (low saponin) and nutritious (water, protein, optimal vitamin C and vitamin A) as fortification ingredients for various food products. The results showed that the blanching treatment at 75 &deg; C for 5 minutes (T1W1) combined with 70% ethanol (P1) solvent was able to produce Moringa leaves flour with the lowest saponin content of 0.790%, but with nutrients that still met the requirements, namely water 6.508%, protein 28.705%, Vitamin C 90.77 mg 100 g-1 and Vitamin A 3590 &micro;g 100 g-1.

scholarly journals Evaluation of nutrient and antioxidant activity on steam blanching of Moringa oleifera leaves

2021 ◽  
Vol 306 ◽  
pp. 04016
Author(s):  
Ryzal Satria Aditama ◽  
Heri Ahmad Sukria ◽  
Rita Mutia
Keyword(s):  
Antioxidant Activity ◽  
Product Quality ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Total Flavonoid ◽  
Nutritional Content ◽  
Post Harvest ◽  
Moringa Oleifera Leaves

Moringa oleifera is a plant that has high nutritional content. Post-harvest treatment take effect in improving product quality. This study was carried out to evaluate nutrient and antioxidant activity of steam blanched moringa oleifera leaves. Sample of moringa oleifera were prepared where the temperature 80°C in ±5 minutes for the steam blanched. The fresh M. oleifera and steam blanched M. oleifera leaves dried at 60°C were analyzed for their proximate, mineral, total phenol, total flavonoid, and antioxidant activity contents. The analysis revealed that steam blanched leaves contained more dry matter, crude protein, crude fat, phenolic total, and flavonoid than unblanched leaves. Therefore, its less fibre and mineral. This study showed steam blanching can serve as alternative post-harvest treatment to increase nutritional value of moringa oleifera leaves.

scholarly journals Bioactive Components in Moringa Oleifera Leaves Protect against Chronic Disease

Antioxidants ◽  
2017 ◽  
Vol 6 (4) ◽  
pp. 91 ◽  
Author(s):  
Marcela Vergara-Jimenez ◽  
Manal Almatrafi ◽  
Maria Fernandez
Keyword(s):  
Chronic Disease ◽  
Moringa Oleifera ◽  
Bioactive Components ◽  
Moringa Oleifera Leaves

scholarly journals Effects of Moringa oleifera lam. Leaf Powder on Bifidobacteria and Escherichia coli in the Gut of Albino Rats

2019 ◽  
pp. 1-11
Author(s):  
A. O. Gbadebo ◽  
O. T. Okareh ◽  
A. A. Ogunjobi ◽  
A. O. Dada
Keyword(s):  
Escherichia Coli ◽  
Body Weight ◽  
Moringa Oleifera ◽  
Albino Rats ◽  
Control Groups ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
Group A ◽  
Group B ◽  
Animal House

Aim: This study was carried out to determine the effects of dried Moringa oleifera leaves on Bifidobacteria and Escherichia coli in the gut of albino rats. Location: The rats were habituated under laboratory conditions at the animal house of the Department of Zoology, Faculty of Science, University of Ibadan, for two weeks in other to adapt to the environmental conditions during the experiment. Duration of Study: The rats were exposed to the M. oleifera feed for four weeks. Design of Study: There were five groups in all. The 5 to 6 weeks old rats were fed with M. oleifera powder supplement except for the control groups. Methods: No supplement of M. oleifera feed was administered to group A while group B received streptomycin antibiotics. Groups C, D and E received dried leaf supplement of M. oleifera (DMO) 1.25 g/kg body weight (2.5%), 2.5 g/kg body weight (5%) and 5.0 g/kg body weight (10%) respectively. Results: E.coli counts increased from 2.3*104 to 2.6*104 colony-forming units per gram (cfu/g) in group E, from 2.2*104 to 3.0*10 cfu/g in group B; but reduced from 4.1*104 to 3.7*104 cfu/g in group D and from 5.4*104 to 3.9*104 cfu/g in group C between day 20 and day 28. As from day 8, the isolates from the non-control groups were resistant to the M. oleifera extract except E. coli isolates in both 5% and 10% M. oleifera groups on day 8 with 6 mm zone of inhibition each. The rate of Bifidobacteria viable counts increase in group E was expressed as P = 0.05 at the beginning of the experiment, unlike E.coli counts where there was a decrease. Conclusion: The M. oleifera leaf alters the microbiota in the gut, a situation which sends impulses to the brain. Thus, the M. oleifera leaf powder is a potential prebiotic for probiotics like Bifidobacteria, and as well as induce changes in the gut-brain axis.

scholarly journals Nutrigenomic and Biomolecular Aspect of Moringa oleifera Leaf Powder as Supplementation for Stunting Children

2021 ◽  
Vol 6 (1) ◽  
pp. 60113
Author(s):  
Agus Indra Yudhistira Diva Putra ◽  
Nyoman Budhi Wirananda Setiawan ◽  
Made Indira Dianti Sanjiwani ◽  
Ida Ayu Ika Wahyuniari ◽  
Agung Wiwiek Indrayani
Keyword(s):  
Molecular Biology ◽  
Literature Review ◽  
Dna Sequences ◽  
Moringa Oleifera ◽  
Beta Carotene ◽  
E Coli ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
Pass Through ◽  
Calcium Iron

Stunting is a global health problem. Based on WHO data, there are 161 million children who experience stunting. Breastmilk supplementation in the form of Moringa oleifera leaves powder is known to be beneficial in suppressing the stunting incidence. Moringa oleifera leaves powder contains protein, micronutrients, and minerals such as calcium, iron, sodium, vitamins C and E, beta carotene, and antioxidants (flavonoid acids, phenolic acids, glucosinolates, isothiocyanates, and saponins). The use of Moringa oleifera leaves powder in stunting cases has been carried out, but further studies in the aspects of nutrigenomics and molecular biology have not been conducted. This study is a literature review of relevant articles from www.pubmed.com, www.sciencedirect.com, and scholar.google.com. The author used keywords "stunting", "nutrigenomics", "biomolecular", and "Moringa oleifera". Pathogenic microbe such as Shigella and pathogenic E. coli ingestion can cause changes in DNA sequences in the stunting pathogenesis. Moringa oleifera leave powder can pass through nutrigenomic and biomolecular mechanisms. Some macro and micromolecules of Moringa oleifera leaves powder such as folate plays a role in DNA methylation; vegetable protein and fatty acids act as promoters in DNA sequences; vitamins act as cofactors for enzymes, antioxidant, and antiinflammation. Seeing various potential mechanisms in the aspects of nutrigenomic and molecular biology, Moringa oleifera leaves powder can be used in overcoming stunting. Further research is needed to give more review about cytokines and molecules included in this literature review.

scholarly journals PERI DALOR (Permen Jeli Daun Kelor) : Inovasi Permen Kaya Antioksidan Sebagai Solusi Kesehatan

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Aninda Regita Putri Darna ◽  
Esmeralda Maria Lieshien Megawati Timbul M.L.M Timbuleng ◽  
Nushoibah Azzahroh ◽  
Pratiwi Uswatun Khasanah ◽  
Galuh Enggar Arofah ◽  
...  
Keyword(s):  
Functional Food ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
The Body ◽  
Ordinary People ◽  
Nutritional Content ◽  
Community Knowledge ◽  
The Public ◽  
Leaf Powder ◽  
Lack Of Knowledge

<p align="center"><strong>ABSTRAK</strong><strong></strong></p><p><strong><em>Latar belakang:</em></strong><em> Indonesia mempunyai tanaman yang mengandung banyak manfaat bagi kesehatan masyarakat diantaranya tanaman kelor (Moringa oleifera L.). Salah satu manfaat yang dapat diambil dari tanaman kelor terdapat pada daunnya. Masyarakat biasa menggunakan daun kelor sebagai pelengkap dalam masakan. Pemanfaatan dan pengolahan daun kelor secara luas belum banyak dilakukan di Indonesia. Hal tersebut dikarenakan kurangnya pengetahuan masyarakat mengenai manfaat daun kelor untuk kesehatan, kurangnya pengetahuan dan antusiasme masyarakat dalam melakukan pemanfaatan daun kelor serta belum banyak masyarakat Indonesia yang mengonsumsinya. Untuk itu, perlu adanya inovasi dalam mengolah daun kelor menjadi suatu produk yang dapat diterima masyarakat agar kandungan nutrisi dalam daun kelor dapat dimanfaatkan oleh tubuh. Daun kelor dapat dibuat menjadi bubuk untuk mempermudah pemanfaatannya sebagai bahan pangan fungsional. Inovasi yang kami uji coba disini yaitu pemanfaatan bubuk daun kelor dalam bentuk permen jeli. Dengan memformulasikan bubuk daun kelor ke dalam formula permen jeli akan menambah nilai gizi dalam permen jeli. Selain itu, permen jeli kelor ini nantinya dapat meningkatkan pemanfaatan daun kelor (Moringa oleifera) sebagai suatu pangan fungsional yang mampu diterima oleh berbagai kalangan masyarakat terutama anak-anak.  </em></p><p> </p><br clear="ALL" /><p><strong><em>Kata kunci</em></strong><strong><em>:</em></strong><em> Moringa oleifera L.,miracle tree, bubuk daun kelor, permen jeli, kesehatan</em></p><p align="center"><strong>ABSTRACT</strong></p><p><br /> <strong><em>Background:</em></strong><em> Indonesia has a plant that contains many benefits for the health of the community such as moringa (Moringa oleifera L.). One of the benefits that can be derived from the moringa plant is found in the leaves. Ordinary people use moringa leaves as a complement in cooking. The utilization and processing of Moringa leaves has not been widely implemented in Indonesia. This is due to the lack of community knowledge about the benefits of moringa leaves for health, lack of knowledge and enthusiasm of the community in making use of the leaves of Moringa and not many people of Indonesia who consume them. For that, the need for innovation in processing the leaves of Moringa into a product that can be accepted by the public for the nutritional content in the leaf kelor can be utilized by the body. Moringa leaves can be made into powder to facilitate its utilization as functional food. The innovation that we tested here is the utilization of powdered leaf kelor in the form of candy jelly. Formulating Moringa leaf powder into a candy jelly formula will add nutritional value to the candy jelly. In addition, this moringa jelly candy can improve the use of Moringa leaves (Moringa oleifera) as a functional food that can be accepted by various circles of society, especially children.</em></p><p> <br /> <strong><em>Keywords:</em></strong> <em>Moringa oleifera L., miracle tree, Moringa leaf powder, candy jelly, health</em></p>

scholarly journals Kandungan Protein dan Kalsium Pada Biskuit Formula Tempe dengan Penambahan Tepung Daun Kelor (Moringa oleifera) Sebagai Makanan Pendamping ASI (MP-ASI)

2018 ◽  
Vol 25 (1) ◽  
pp. 64
Author(s):  
Tri Suhartini ◽  
Zakaria Zakaria ◽  
Asmarudin Pakhri ◽  
Mustamin Mustamin
Keyword(s):  
Breast Milk ◽  
Protein Content ◽  
Fast Food ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Consumer Acceptance ◽  
Maize Flour ◽  
Maize Leaf ◽  
Leaf Powder ◽  
Atomic Analysis

The results of the research on tempe biscuit with the substitution of moringa flour as MP-ASI did not reveal the content of protein and calcium which is a nutrient Which is important to know as fast food. This study aims to determine the content of protein and calcium in tempe biscuit formula with kelor leaf flour substitution.This research uses laboratory. Samples analyzed were 2 samples with no substitution of 0% Moringa  flour (control) and samples with Moringa flour substitution 9% (13.5 g) based on consumer acceptance. Aanalysis of proteins by khjedal method and mineral by atomic analysis spektrofothometer (AAS).          The results showed that the content of protein and calcium biscuit of tempe formula with the substitution of maize flour 9% (13.5 g) respectively by 14.9% and 38.3 mg,  Greater than non-substitution of maize leaf powder respectively 12.6% and 21.4 g.          It was concluded that the content of protein and calcium biscuit with the substitution of moringa flour is higher than that without the substitution of moringa flour. Further research on the formulation of complementari of food for breast milk  is required to balance the nutritional value in accordance with the needs of infants 6-24 months. Keywords     : Biscuits, Protein Content, Calcium Conten

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