Study on the formulation and optimization of functional soup mix of Solanum nigrum leaves

Abstract

The leaves of Solanum nigrum (black nightshade) is of one of the most untapped sources of nutritional and medicinal properties. In this study D - optimal mixture design was used for the optimization of the formulation of the S. nigrum leaf soup. Characterization of the soup mix in terms of functional properties, hydration quality, and physical parameters like colour, viscosity and organoleptic acceptability were studied. Optimization of the soup mix treatments were based on viscosity, and the organoleptic acceptability of the formulated soup. It was found that 4% of leaf powder, 30% of starch and 66% of spice mix had the most optimal viscosity similar to the market available samples and most sensory preference in terms of colour, flavour, taste and mouthfeel. The final optimized soup mix was also nutritious with high levels of polyphenols around 32mg gallic acid equivalence, antioxidant content at 10 mM tocopherol equivalence and major proximate composition of 31.74% of crude protein, 27.3% total carbohydrates and 9% crude fiber content.