Process development of instant Moringa pod soup powder supplemented with herbs

Abstract

Considering the increasing demand to instant soup powder and nutritional, therapeutic value against many diseases of moringa pod and ashwagandha the present study was undertaken. In present work optimization of the levels of ingredients, process development and physicochemical analysis for processed product was carried out. Moringa pods powder, germinated horse gram and ashwagandha root powder were procured in tray dryer followed by pulverization and sieving. Prepared product was compared with the control sample and physical analysis was done. It reports that prepared product is rich source of protein, crude fiber, phenolic compounds and flavonoids. Mineral analysis of prepared product reports that Calcium, iron, potassium and zinc were 34mg/L,148.7mg/L,104mg/L and 13.39mg/L respectively. Consumers as a whole liked the product ‘moderately’ to ‘very much’ with an average score of 8.0 for all the sensory attributes.