Development
of a Nutrient Mix by using Dehydrated moringa
oleifera (Murunga) Leaves
Hewanambikanda.S.G
Uva
Wellassa University, Badulla, Sri Lanka
Institute
of Post Harvest Technology, Anuradhapura, Sri Lanka
Introduction
Nutrient mix is
one of the instant food items, which match with the busy life style of the
people at present and easy way of providing nutrients. The nutrient mix refers
to the product as a solid substance. Moringa oleifera (Murunga) is
the most widely cultivated species of the family Moringaceae. The leaves are
the most nutritious part of the plant, being a significant source of
beta-carotene, Vitamin C, protein, iron, potassium calcium and phosphorus.
One tablespoon
of leaf powder provides 14% of the protein, 40% of the calcium, 23% of the iron
and most of the Vitamin A needs of a child aged one to three years. Six
tablespoons of leaf powder will provide nearly all of a woman’s daily iron and
calcium needs during pregnancy and breastfeeding.
Mung bean and
Cowpea contain high percentage of easily digestible protein 23.6% and 23.4%
respectively. Proteins of
grain legumes contain
relatively more of the
essential amino acids
Lysine and Tryptophan
and so usefully
complement the amino
acids supplied by
cereals. Rice
flour contains carbohydrates and higher digestible proteins.The study was
aimed to develop a nutrient mix using dehydrated Murunga leaves, rice flour
cowpea and Mung bean.
Materials and methods
The Moringa
leaves were separated from the plant and put in to water with 1g of Sodium Meta
bisulphite (SMS) and cleaned the Moringa leaves. Cleaned Moringa leaves were
spread on a perforate tray to remove excess water. The tray was put in to the
oven and Dry the leaves 55 0C temperature, four hours. Dried leaves
were ground using a grinder. Dehydrated Moringa leaf powder was packed using
polythene.
Cowpea and green
gram were washed and socked 24 hours for germination. Then cowpea and green
gram were put into the perforated trays to remove excess water. Trays were
cover with piece of wet cotton cloth and kept the trays 24 hours for the
germination of cowpea and green gram. After germination trays were put in to
the oven and dry the cowpea and green gram 55 0C temperature, four hours. Dried
grains were ground using a grinder. Then cowpea and green gram flour were
roosted. Rice grains with suitable moisture content were ground using a grinder
and ground rice flour was roosted.
Appropriate
amounts of Moringa leaf powder, Rice flour, Red Cowpea flour, White Cowpea
flour, Green gram flour, Sugars, Salt were measured by using electronic
balance. Ingredients were added, sieved and mix well in a bowl until combined
well. Sugar, salt were measured by electronic balance and added to the mixer.
Six
different nutrient mix samples were prepared by changing the percentage of
Moringa leaf powder as given in below table.
Treatments
|
Moringa Leaf Powder
(g)
|
Green gram
Flour (g)
|
White cowpea (g)
|
Red cowpea (g)
|
Rice flour (g)
|
T1R1
|
3.75 (7%)
|
23.125
|
23.125
|
||
T1R2
|
3.75 (7%)
|
23.125
|
23.125
|
||
T1R3
|
3.75 (7%)
|
23.125
|
23.125
|
||
T2R1
|
7.5
(14%)
|
21.25
|
21.25
|
||
T2R2
|
7.5
(14%)
|
21.25
|
21.25
|
||
T2R3
|
7.5
(14%)
|
21.25
|
21.25
|
Sensory
attributes such as color, odor, taste, texture and overall
acceptability were evaluated using
five point hedonic
scale (where 1= like extremely and 5= dislike extremely) with thirty
untrained panelist.
Collected
data were statistically analyzed using
Friedman test with the
confidence level of 95% in
MINITAB version 14
statistical software. Chemical,
microbiological analysis and shelf life analysis (Total plate count and Yeast
and mould count in the period of 60 days) were performed for the best sample.
Results and discussion
According to
the results obtained
for the sensory
evaluation, a significant
difference (p<0.005) was obtained for three sensory attributes.
Sensory Attribute
|
P value
|
Estimated Median of Treatments
|
||||||
T1R1
|
T1R2
|
T1R3
|
T2R1
|
T2R2
|
T2R3
|
|||
Colour
|
0.246
|
2.0000
|
2.0000
|
2.0000
|
2.0000
|
2.0000
|
2.0000
|
|
Texture
|
0.002
|
1.7500
|
2.0000
|
1.7500
|
1.9167
|
2.4167
|
2.6667
|
|
Taste
|
0.056
|
2.0000
|
2.0000
|
2.0000
|
2.0000
|
2.0000
|
2.0000
|
|
Odour
|
0.000
|
1.8333
|
1.6667
|
2.0000
|
2.0000
|
2.2500
|
2.2500
|
|
Overall Acceptability
|
0.000
|
1.9583
|
1.8750
|
1.8750
|
2.2083
|
2.7083
|
2.6250
|
|
(P<0.005)
According to the
Friedman statistical analysis, Sample T1R3 and T1R2 have the lowest Estimated
Median for sensory parameters such as texture, odour, and overall
acceptability. Therefore, sample T1R3 and T1R2 were considered as the best
sample considering all the sensory attributes.
The scope of the microbiological
analysis was to determine the safety and shelf life of the nutrient mix. Tables show the result of microbial test. According to the results, within 60 days
the Total Plate Count (TPC) has increased and yeast and mould count was 0 values.
Day
|
T1R2 (204)
|
T1R3 (324)
|
||
Total plate count
|
Yeast and mould
|
Total plate count
|
Yeast and mould
|
|
2
|
0
|
0
|
0
|
0
|
7
|
0
|
0
|
0
|
0
|
14
|
5
|
0
|
0
|
0
|
21
|
12
|
0
|
3
|
0
|
28
|
22
|
0
|
5
|
0
|
35
|
28
|
0
|
12
|
0
|
42
|
35
|
0
|
22
|
0
|
49
|
41
|
0
|
28
|
0
|
60
|
43
|
0
|
30
|
0
|
Conclusion
Moringa leaves
are abundant in Sri Lankan dry zone which is having very high nutritional and
medicinal value. Incorporation of Moringa leaf powder for daily supplement has
increased the nutritional level of the Sri Lankans.
A suitable way
is to mix Moringa leaf powder for cereal mix can consume daily. Developing a
nutrient mix, inhibit the bitter taste of Moringa leaves, and it can be
concluded that T1R3 and T1R2 are the best products through sensory evaluation. With
reference to the microbial analysis, it can be concluded that the product have
two months of shelf life.
