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

Abstract

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

References

1. Khawji TM., et al. “Moringaoleifera: A natural gift-A review”. Journal Pharmaceutical Science and Research 2 (2010): 775-781.
2. Singh RSG., et al. “Phenolic composition antioxidant and antimicrobial activities of free and bound phenolic extract of Moringa oleifera seed flour”. Journal of Functional Foods4 (2013): 1883-1891.
3. Kumar ACK and Satheesh Kumar D. “A review on South Indian edible leafy vegetables”. Journal of Global Trends Pharmaceutical Science 4 (2013): 1248-1256.
4. Prince LL. “The Moringa Tree” (2000).
5. Achaya KT. “The illustrated foods of India: A-Z”. Oxford University Press (2009).
6. Karnika Prakash and Rajni Chopra. “Development of Healthy Snacks from Finger Millet (Eleusine Coracana) Malt: An Alternative Approach to Functional Foods”. International Journal for Innovative Research in Science and Technology 01 (2016).
7. Babayeju A., et al. “Comparison of Organoleptic properties of egusi and efo riro soup blends produced with Moringa and spinach leaves”. Food Science and Quality Management 28 (2014): 15- 18.
8. Arise AK., et al. “Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food. Croat”. Journal of Food Science and Technology2 (2014): 65-71.
9. Payal Sachan., et al. “Effect of drumstick leaves extraction the nutritional quality of ‘Morin-GA paneer’ prepared from different blend of cow milk and leaves extract”. Progressive Agriculture1 (2010): 98-101.
10. Chinma C., et al. “Effect of germinated Tigernut and Moringa flour blends on the quality of wheat-based bread”. Journal of Food Processing and Preservation 38 (2014): 721-727.
11. Kulkarni S., et al. “Development of Nutrient rich noodles by supplementation with malted ragi flour”. International Food Research Journal 1 (2012): 309-313.
12. Mathanghi S.K and K Sudha. “Functional and phytochemical properties of finger millet (eleusine coracana ) For health”. International Journal of Pharmaceutical, Chemical and Biological Sciences (2012).
13. Fuglie LG. “The miracle Tree, The Multiple Attributes of Moringa CTA, Wageningen, The Netherlands” (2001).
14. Dr George W and Latimar jr. “Official methods of Analysis of AOAC International 20^th Edition, Volume II (2016).
15. Kenneth Helrich. “Official methods of Analysis of the Association of Official Analytical chemist’s 15^th Edition 1 (1999).
16. Satwase AN., et al. “Studies on Drying Characteristic and Nutritional Composition of Drumstick Leaves by Using Sun, Shadow, Cabinet and Oven Drying Methods”. Open Access Scientific Reports 2 (2013).
17. Laxmi B and Virmala V. “Nutritive value of dehydrated green leafy Vegetable powders”. Journal of Food Science and Technology 37 (2000): 465-471.
18. Castler Farms LLC. “Moringa RXB benefits” (2012).
19. Ahmed SM Saleh., et al. “Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits Comprehensive reviews”. Food Science and Food Safety 12 (2013).
20. Padmaja Jagati., et al. “Finger millet (Ragi)as an essential dietary supplement with key health benefits: A Reviews”. International Journal of Home Science2 (2021): 94-100.
21. Nitesh Bhalla., et al. “Phytochemical analysis of Moringa Oleifera leaves extracts by GC-MS and free radical scavenging potency for industrial applications”. Saudi Journal of Biological Sciences12 (2021).

Citation

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

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.