Emerging Trends in Nutraceuticals (ETN)
Year : 2022, Volume : 1, Issue : 2
First page : (1) Last page : (4)
Article doi: : http://dx.doi.org/10.18782/2583-4606.107
Moringa oleifera Based Nutririch Soup Premix
Aakriti Singh* and Soumitra Tiwari
Department of Food Processing and Technology,
Atal Bihari Vajpayee Vishwavidyalaya, Bilaspur, Chhattisgarh
*Corresponding Author E-mail: aakriti.singh.sisodiya9@gmail.com
Received: 15.05.2022 | Revised: 27.07.2022 | Accepted: 12.08.2022
ABSTRACT
The present study was carried out with the objectives of Moringa oleifera based nutririch soup premix. Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavours are extracted, forming a broth. Specific vegetables may offer more health advantages to certain people, depending on their diets, overall health, and nutritional needs. The effect of additional levels of Moringa leaves powder, salt, and different green leafy vegetables and sensory attribute were investigated. In India malnutrition contributes to more than one-third of deaths in children below the age of five years. About 42% of Indian children are underweight, and 58% have stunted growth by two years of age. Malnutrition was mostly observed in tribal areas or among those who were in the transformation transition from rural to urbanization. They observed that the Moringa soup was very nutritious and energy sources drink. The flavour of Moringa soup was also suitable for use as a food additive in different types of food.
