A study on development cum standardization of instant soup mix using Malabar Spinach (Basella alba) leaves powder

Abstract

The present study was conducted to develop an instant soup mix using dried Malabar spinach leaf powder. Five treatments of Malabar spinach instant soup mix containing varying proportion of Malabar spinach powder, moong dal (green gram), tomato powder, onion powder, garlic powder, ginger powder, black pepper and salt. The sensory quality and nutritional characteristics viz. proximate composition and minerals content of instant soup mix were analyzed. Malabar spinach instant soup mix formulated with 4 g of Malabar spinach leaves powder, 20 g of moong dal powder, and 11 g of tomato powder along with other ingredients was found most acceptable in terms of overall acceptability with score 8.0 as compared to control 8.20, respectively. The findings indicated that the incorporation with Malabar spinach leaf powder significantly enhanced the nutritional quality of the developed products. The most acceptable instant soup mix treatment (code T4) high in protein (6.13-7.65%), ash (5.04-7.02%), fiber (3.37-5.89%), and low in fat (1.39-2.41%), and carbohydrates (80.02-71.34%). The formulated product is a healthy choice to help customers meet their nutritional inadequacies.