Development of Sorghum Noodles Fortification with Moringa Moringa Oleifera Leaf Powder

The study of noodles from sorghum flour, rice flour, and, Moringa oleifera leaf powder development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara Gujarat, India. The cereal grain sorghum has a number of agronomic benefits, contains substances that are good for your health, and is gluten free. One of the most beneficial tropical trees is Moringa Oleifera, which offers vital nutrients and antioxidants to treat vitamin and mineral deficiencies, support a healthy cardiovascular system, help to promote normal blood sugar levels, neutralize free radicals, improve eyesight, mental clarity, and bone strength, and may be helpful in cases of malnutrition, general weakness, lactating mothers, menopause, depression, and osteoporosis. Moringa is a multi beneficial plant with high nutritional value, making it an excellent protein supplement for malnutrition and animal feed. Although Moringa oleifera leaves are high in nutrients, the addition of saponins may increase the bitter taste and unpleasant smell. This study set out to create noodles using moringa leaf powder, sorghum flour, and rice flour and to assess their sensory acceptance, antinutritional content and proximate composition. The findings revealed in moisture 7.62 , total ash 5.48 , protein 6.80 , fat 1.86 , carbohydrate 78.24 , energy 358.9 , calcium 242.4 Ca , and potassium 353.5 content, the total number of E. coli 0157, and coli form. In order to guarantee global food security and meet nutritional needs, the concentration of moringa plant powder must be limited. Moringa Oleifera leaves powder affected, macronutrient, and minerals content in wet noodle products. It is recommended that concentrations of 5 , 10 , and 15 should not exceed 5 because it affects the organoleptic of the product. Muskan Bhavesh Patel | Dhanya Joseph "Development of Sorghum Noodles Fortification with Moringa (Moringa Oleifera) Leaf Powder" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd53877.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-and-nutrition/53877/development-of-sorghum-noodles-fortification-with-moringa-moringa-oleifera-leaf-powder/muskan-bhavesh-patel