Standardization of different products by using different level of Moringa leaves powder and its acceptability

Moringa oleifera is one of the most popular species among the Moringaceae family. Moringa oleifera is a fast growing tree grown throughout tropics and sub – tropics and all over world; it is a drought tolerant, multipurpose and one of most valuable tree found on earth due to its medicinal and nutritional properties. The study was an attempt to standardize the different products by using different levels of moringa leaves powder and to study the acceptability of the products. Since, Moringa oleifera leaves contained considerable amount of essential micro nutrients. Moringa leaves powder were standardized and incorporated in popularly consumed food products like cake, chapatti, and bhatura and aloo bhujia and it was compared with that of the standard. Finding revealed that addition of moringa powder leaves in cake at three different levels with 20, 30, and 50 per cent respectively. Among these three different levels along with control the cake with 20 per cent of moringa leaves powder was most accepted by the sensory panel. The incorporation of moringa leaves powder in chapatti at three different levels with 5, 10 and 15 per cent respectively. The well accepted by the sensory panel was chapatti with 5 per cent moringa leaves powder. In bhatura and aloo bhujia the incorporation was done only in single levels at 5 percent and was well accepted as compared to the control. Hence, moringa leaves is a nutrient dense and easily available food resource that has the ability to improve the micro nutrients quality.