Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 7 Issue 2

Application of Engineering Strategies in Food Plant Materials for the Prevention of Diseases Resulting from Oxidative Stress: A Bibliometric Analysis

Dupade RN1, Bornare DT2, Jaiswal SG3* and Aitwar SS3

1PG-Scholar, Department of Agricultural Engineering, Maharashtra Institute of Technology Aurangabad (M.S.), India
2Head and Associate Professor, Department of Agricultural Engineering, Maharashtra Institute of Technology Aurangabad (M.S.), India
3Assistant Professor, Department of Agricultural Engineering, Maharashtra Institute of Technology Aurangabad (M.S.), India
44Assistant Professor, Department of Agricultural Engineering, Maharashtra Institute of Technology Aurangabad (M.S.), India

*Corresponding Author: Jaiswal SG, Assistant Professor, Department of Agricultural Engineering, Maharashtra Institute of Technology Aurangabad (M.S.), India.

Received: December 19, 2022; Published: January 05, 2023


Objective: To de Development a finger millet Composite Value-added product Enriched with Moringa Olifera leaves using different drying characterization and Nutritional Composition.

Material and Methods: Plants and Cereals can be utilized for the development of food products enriched with nutrients for all age groups of people. Considering mentioned point, the major objective of the research study was to develop a Finger millet (Ragi) fortified with a Moringa oleifera leaves-based Nutritional Bar.

Result: The moisture content of tray-dried samples is higher as compared to sun-dried samples 5.13-1.5% respectively. The protein content found in the sun-dried sample was 25.76-25.34% respectively. Nutritional bars are nutritious for health with their effects to reduce health problems like diabetes, Malnutrition. Selected T1 sample i.e., with 5% moringa leaves powder was found to have 19.8% protein,5.74% fat,16.02% fiber,1.07%Ash, and 55.26% Carbohydrate. The present investigation also deals with the mineral content present. Compared control sample 12.4% protein 9.76% fat,2.66% fiber,8.01% Ash 66.67% Carbohydrate.

Conclusion: The present investigation also deals with the minerals content present in Nutritional Bar in ppm i.e., 34.84 Ca,17.65 Mg, 2.89 Fe, 22.19 Na, 12 K, and also in Control sample 30.88 Ca,12.34 Mg, 2.11Fe, 19Na,10K per 100/g respectively. Due to less moisture content, the TPC result for 20-day -old, 5×103 CFU/g = 5000 sample, and for the fresh sample, the microbial count is absent. Vitamin C and Antioxidant are 13% and 43.63 and Present respectively. The important phytochemical compounds found in GC-MS are Vitamin E, Phytol, and n-Hexadecenoic acid (Palmitic acid), which possess antioxidant activity.

Keywords: Moringa oleifera leaves; Dehydration; Finger Millet (Ragi); Nutritional Bar; Proximate Analysis; Antioxidant


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Citation: Jaiswal SG., et al.“Development of Finger Millet Based Value-Added Product Enriched with Moringa olifera Leaves Using Different Drying Characterization and Nutritional Composition". Acta Scientific Nutritional Health 7.2 (2023): 17-25.


Copyright: © 2023 Jaiswal SG., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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