Moringa flower incorporated instant dip soups - market sustainable approach

Abstract

India is a long way towards alleviating micronutrient deficiencies and developing functional foods for various chronic degenerative disorders. In developing countries, women's diets have inadequate micronutrients and are mostly non-heme foods. Intake of animal products, fruits, vegetables and fortified foods are recommended for micronutrient deficiencies. In the standardization of food products, food scientists and entrepreneurs face challenges in nutrition-suitable and market-value foods. However, the benefits of food-based strategies for preventing malnutrition are manifold nowadays and are focused on easily accessible, inexpensive green vegetables for micronutrient deficiencies. Moringa oleifera is a repository of nutrients for the creation of value-added food products. The leaves, pods, flowers, and seeds of the plant are consumable and rich in various nutrients. Moringa oleifera is a miracle tree that has a very impressive range of medicinal and nutritional properties. In recent years phyto chemicals in Moringa flower have been studied extensively. In alleviating micronutrient deficiencies, it is the need of the hour to promote the Moringa flower as an incorporated diet. The objective of this study is to assess the potential use of Moringa flower in instant dip soups to enhance nutritional quality and storage stability. In this study, optimization process parameters via RSM Box-Behnken design were done and based on the same moringa dip drink was finalised. The findings of the current investigation demonstrated that the developed Moringa flower instant dip drink retains sufficient nutrients and can be utilized as a dietary supplement for various micronutrient deficits. The development of the Instant moringa dip drink has a market-sustainable approach to the generation of additional income for farmers, self-employment and export value in the food industry.