Development of Value Added Products from Drumstick (Moringa oleifera) Leaves
Loading...
Date
2021-07-24
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Tura, Meghalaya
Abstract
Moringa oleifera is a perennial tree, which belongs to Moringacea family and still it is considered as among underutilized plant. The plant is native to the Indian subcontinent and it is popularly known as ‘Drumstick’ and often called as ‘Sahajan’ in Hindi. The present study was an attempt to develop the value added products from Drumstick (Moringa oleifera) leaves. By keeping above point into consideration, the main objectives of the study was standardization of dehydration process and powder formulation of drumstick leaves, to formulate and develop the value added products by using drumstick leaves powder and to analyse nutritional, biochemical and sensory evaluation of developed product. Dehydration of Moringa leaves was done at the temperature of 50ᵒC, 60ᵒC & 90ᵒC or 4 hrs in a tray dryer. The sample which was dried on 60ᵒC has shown the satisfactory results and was selected for this present study. The dried leaves were grind into powder form. Since, Moringa oleifera leaves contained considerable amount of essential micro nutrients. Chemical analysis for fourteen nutrients was done for all the formulated Moringa supplemented products. The finding revealed that the value added products cake were prepared with the addition of 20, 30 & 50 per cent Moringa leaves powder in wheat flour and found cake with 20 per cent of Moringa leaves powder was most accepted by the sensory panel. Moringa leaves powder was incorporated in chapatti at three different levels with 5, 10 and 15 per cent respectively. The well accepted by the sensory panel was chapatti with 5 per cent Moringa leaves powder. In bhatura and aloo bhujia the incorporation was done only in single levels at 5 per cent and was well accepted as compared to the control. Independent – Samples Kruskal-Wallis Test was incorporated in order to check the significant difference of the products. Pairwise comparison test was done in control & different proportion of the formulated products. The results of the test were found significant in products cake, chapatti and aloo bhujia (p≤0.05). No significant result was found in product bhatura (p≥0.05). On the basis of chemical analysis Moringa leaves powder were standardized and incorporated in popularly consumed food products like cake, chapatti, bhatura and aloo bhujia and the comparison was made between the control and the most accepted products. There was increased mainly in the values of the protein, dietary fiber and mineral such as calcium, iron, zinc, potassium, phosphorus contents with all the incorporated MLP products. Furthermore, the present study also suggested that incorporated MLP could be used to improve the nutritional quality of the food as well as to fight malnutrition.
Description
Moringa oleifera is generally known as ‘horseradish tree’ or ‘drumstick tree’ or ‘cabbage tree’ or ‘miracle tree’ (Koul and Chase, 2015). Moringa oleifera is native to India but it is widely distributed in Ethiopia, Pacific islands, Florida, Sudan Caribbean, Philippines, South Africa, Asia, and Latin America (Fahey 2005). In India Moringa oleifera is known as ‘drumstick tree’ or ‘horseradish tree’. There are 13 identified species of Moringa. Moringa oleifera is one of the most popular species among the Moringaceae family. Moringa oleifera is a fast growing tree grown throughout tropics and sub – tropics and all over the world; it is a drought tolerant, multipurpose and one of most valuable tree found on earth due to its medicinal and nutritional properties (Mekonnen 2016). It can extent a height of 10-12 cm. There are numerous uses of Moringa viz. water purification, medicine, human consumption, soil and water conservation, living fence and green manure (Fahey 2005). It is usually known as ‘sahajan’ in Hindi, ‘sajna’ in Garo and ‘Drumstick tree’ or ‘Horseradish tree’ in English (Mishra et al., 2011).
In order to treat malnutrition, Moringa oleifera has also promoted by World Health Organization as an alternative to imported food source (Sreelatha and Padma, 2009). Rural household use Moringa leaves which could serve as a less expensive way of promoting their nutritional status because the leaves which could be dried cheaply with solar dryer and stored (Glover et al., 2016). The whole plant is edible from leaves to roots (Bolarinwa et al., 2019). Moringa tree is used as a spices (mainly roots), cooking and cosmetic oil (seed) and as a medicinal plant (all plant organs), (Rebecca et al., 2006). Moringa leaves are also known as store house of nutrients (Kasolo et al., 2010). Fresh leaves of Moringa are used as vegetable in cookery, soup, salads, fried foods, curd etc. (Yameoga et al., 2011). Furthermore, Moringa leaves powder has been mainly used for the preparation of ready to eat items like fermented foods, bakery foods and convenience mixes and it is necessary to increase the intake of drumstick leaf powder by incorporating into food products (Vittal and Bhuvaneshawri, 2018). The dried powder is perfectly edible and is used in soups and a variety of traditional foods (Srinivasamurthy et al., 2017). Nowadays, nutritionists are trying to instigate cultivation and incorporation of GLVs in different recipes with minimum effort and little cost, giving a great benefit. The recipes containing GLVs would not only bring variety to the diet and also helps in fighting vitamin A deficiency along with other micronutrient deficiency (Joshi and Mehta, 2010). Moringa oleifera contain phytosterol compound and the leaves have certain quality as lactagogum i.e. increasing breast milk production (Kiranawati and Nurjanah, 2014). Moringa leaves posses fibre, fat, protein and mineral like Magnesium, Calcium, Phosphorus, Iron, Copper and Sulfur. Vitamin like vitamin A (carotene), vitamin B (choline), vitamin B1 (thiamine), riboflavin, nicotinic acid and ascorbic acid are present. The protein content of the dried MLP is comparable to that of pulses like moth beans, soyabeans and kidney beans which have the value of (22-24 per cent) protein (Joshi and Mehta, 2010). Different amino acid such as Histidine, Arginine, Trptophan, Lysine, Threonine, Phenylalanine, Leucine, Isoleucine, Methionine, Valine are found in Moringa leaves (Rockwood et al., 2013; Mbikay 2012). The dry leave contains 9 times protein than yogurt, 10 times vitamin than carrot, 25 times iron than spinach,15 times potassium than banana,17 times calcium than milk and 7 times more vitamin C than orange (Mekonnen 2016). The powder form or dried state of Moringa leaves can be used successfully for the purpose of making different types of meals and porridge diet usually aiming pregnant, expectant mother, nursing mother, infants and young children, as well as adult of all age groups (Alakali et al., 2015). Root, bark, flower and leaf are particularly used for treatment of infectious diseases along with cardiovascular and gastrointestinal disorders (Anwar et al., 2007). The leaves are the excellent source of calcium, iron, vitamin C, fiber, protein and beta – carotene. It can successfully purify blood along with cholesterol level and lowering of blood glucose. Due to its nutritional and anti – inflammatory action it can be used in treatment of diarrhea, urinary disorder and gastric ulcer (Ramchandran et al., 1980). Calorie content is less in Moringa leaves and making it suitable for obese patient (Gopalakrishnan et al., 2016). Moringa oleifera are known to have excellent amount of calcium oxalate crystals in leaves and which can be lowered by processing henceforth increasing nutrients available in the body (Gardener and Ellen, 2002). The seed and leaves of Moringa oleifera is favorable source of nutrients, medicines and it can be used for alley cropping, due to its leafy material (Fahey 2005). The Moringa plant has been eaten by human beings throughout the century in different culinary ways (Iqbal et al., 2006). Dry Moringa leaves could be sprinkled on any food items to enhanced nutritional value (Clement et al., 2017). The dried Moringa leaf powder contains various kinds of minerals (Srinivasamurthy et al., 2017). Above eighty countries, the different parts of Moringa oleifera have been treated into many food products to improve minerals and vitamin deficiencies (Ali et al., 2017). In Indian subcontinent, the leaves, flower and fruits of this plant are used in the preparation of different delicacies. More than 40 natural antioxidant properties content in Moringa oleifera and it is popular for eliminating free radicals (Pakade et al., 2013). Various types of antioxidant compound present in this plant leaves make a valuable source of natural antioxidant (Anwar et al.2007). Quercetin is obtained in dried Moringa oleifera leaves. The main principle of preservation by dehydration process of a material is to remove the moisture content to a level where microorganism may not be able to grow and spoil it (Titi et al., 2012). Generally for green leafy vegetables drying can be considered as the most commonly used method for preservation, packaging and transportation (Alakali et al., 2015). It is a strong antioxidant compound and consisting of more than one therapeutic properties (Bischoff 2008). Moringa leaves powder is used as bio control in crops as fertilizers and pesticides and can be used as hand washing product, hand hygiene to reduce G.I. and respiratory illness (Alli Rani and Arumugam, 2017). The leaves, flower and young fruits of Moringa oleifera are rich in gluconsinolates (D’souza and kulkarni, 1993). The leaves and pods of Moringa oleifera are helpful in income production of breast milk in nursing mother by the time of breastfeeding (Oluduro, 2012). A several numbers of reports on the nutritional qualities of Moringa now exist in both the scientific and the popular literature. It is frequently said that Moringa leaves contain more vitamin A than carrots, more calcium than milk, more vitamin C than the oranges, more iron than spinach, more potassium than bananas and the protein quality of Moringa leaves is comparable to that of milk and eggs (Joshi and Mehta, 2010). The one of the most vital component of Moringa oleifera leaves is Quercetin, which is used as inhibitor for the growth of cancer cell in human beings (Satwase et al., 2013).
Traditional medicine techniques used Moringa leaves to treat different diseases which mainly include gastrointestinal problems, headache, inflammation, anemia, fever, eye infection, bronchitis, poor nutrition, inner ear infection, skin infection (Clement et al., 2017). Moringa leaves provide a vigorous mixture of direct and indirect antioxidants that can illuminate its various health promoting effects (Tumer et al., 2015). The leaves also carried out various pharmacological activities in our system, such as analgesic, antihypertensive, antitumor activity, cytotoxic, antipoliferative, chemoprotective and anti
– inflammatory effects (Prabhu et al., 2011; Guevara et al., 1999; Biswas et al., 2012).
Objectives of the study
1. Standardization of dehydration process and powder formulation of drumstick leaves.
2. To formulate and develop the value added products by using drumstick leaves powder.
3. To analyze nutritional, biochemical and sensory evaluation of developed product.