Abstract
Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nutritional and quality attributes of bars. Different concentration of isolated protein was used in the preparedness. Among all treatments T4 (15% protein isolate) and T3 (10% protein isolate) were best as they had the highest caloric value i.e. 498.33 and 480.37 kcal and high protein percentage 42.55 and 35.29%. T4 and T3 also were good in all textural parameters i.e. hardness 4.68 and 4.85 kg, firmness 3.88 and 3.67 kg, toughness 3.78 and 3.63 kg and work of shear 16.84 and 16.80 kg/mm. The obtained results indicated that the incorporation of moringa protein isolate in bars not only increase their aesthetic value but also increase their nutritional profile. High quality protein isolated from moringa is cheaper and easily grown with little care to provide ample supply of moringa protein to peoples which were in concern of money for provision of proteinaceous food to their families to combat malnutrition.
Highlights
Moringa oleifera L. belongs to the family Moringaceae is extensively cultivated in Africa, Asia, Philippines, North Africa and South Asia (Coppin, 2008)
The results of different studies revealed that moringa supplementation can provide protein having essential amino acids, carbohydrates, vitamins and minerals like potassium, iron, calcium and phosphorus
The obtained powder among three different drying methods with highest protein content was subjected for isolation of protein
Summary
Moringa oleifera L. belongs to the family Moringaceae is extensively cultivated in Africa, Asia, Philippines, North Africa and South Asia (Coppin, 2008). It is significant due to its high health impacting proteins, amino acids and phytochemicals (Vergara-Jimenez et al, 2017). Consumers attention towards plant proteins have proved this as primary source of protein in the diet (Mune et al, 2016). Consumers are becoming more health conscious and tending towards natural products because of no side effects that’s why they are being used as functional food constituent. The results of different studies revealed that moringa supplementation can provide protein having essential amino acids, carbohydrates, vitamins and minerals like potassium, iron, calcium and phosphorus. Certain ailments can be mitigated by using moringa based products (Sengev et al, 2013)
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