Abstract
Moringa oleifera Lam (Moringaceae) is a plant with high nutritional and medicinal value. The leaves are rich in minerals like calcium, potassium, iron etc and vitamins like β-carotene, Ascorbic acid, proteins, flavonoids, phenolic components and other essential phytochemicals. The leaf extracts are used to treat malnutrition and also acts as potential antioxidant, anticancer, anti-inflammatory, antidiabetic and antimicrobial agent. Due to the wide range of nutritional properties, the value-added product, instant moringa idly mix is being developed. The present study was conducted to see the supplementation of moringa leaf powder to increase nutritional value and to check physiochemical properties. Instant moringa idly mix of three different proportions were prepared by adding moringa leaf powder at levels of 5%, 10%, 15% and were evaluated organoleptically and physiochemically in comparison to control samples (without addition of moringa leaf powder). Thus, the product with 10% level of moringa leaf powder supplementation was accepted obtaining sensory evaluation scores in the range of 8.0 with increased nutritive value for moringa idly.
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