Characterization and Utilization of Moringa Seed Flour in Value-Added Food Products
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Date
2023
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Punjab Agricultural University
Abstract
The present study aimed at characterizing and utilizing moringa seed flour in value-added food products like cheela instant mix and muffins and to study physico-chemical, phytochemical characteristics and storage stability of the prepared products. In this study, moringa seeds were dehulled, further they were subjected to debittering and defatting treatments and converted to flour. Detailed analysis of nutritional, phytochemical and anti-nutritional studies of the moringa seed flours were performed followed by their utilization in value added food products. The seed flour obtained after defatting and debittering treatments exhibited better nutritional profile and mineral composition. The three flours also when evaluated for their functional properties showed that debittering and defatting resulted in higher oil and water absorption capacities, swelling power, foaming capacity and water solubility index. The anti-nutrient profile of debittered moringa seed flour was the best suited as there was significant (p< 0.05) reduction of major anti-nutrients like tannins by 50.29 per cent, phytates by 42.65 per cent and saponins by 43.15 per cent. The changes in the peaks of the FTIR studies done for the raw, debittered and defatted fours corroborate the results of these findings. Different formulations of cheela instant mix and muffins were prepared by replacing gram flour and refined wheat flour respectively at different levels (0 to 50%). The value-added product- cheela instant mix having 40 per cent debittered moringa seed flour showed best acceptability on the basis of sensory scores. The cheela instant mix when stored in laminates at ambient temperature exhibited good shelf life of three months of storage period studied whereas muffins obtained by incorporation of 40 per cent debittered moringa seed flour achieved maximum overall acceptability and showed a shelf life of 15 days at refrigerated temperature when stored in blister packs. These value-added products will help in increasing the consumption of moringa seed flour in our daily diet and at the same time lend its enhanced nutritional benefits.
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Diksha (2023). Characterization and Utilization of Moringa Seed Flour in Value-Added Food Products (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.