Studies on Ginger and Moringa (Moringa Oleifera L.) Leaves Powder Fortified With Basil Leaves

Abstract

Present investigation was undertaken to develop blended powder with ginger, moringa leaves and Basil leaves. The research was conducted to formulate nutrition’s, vitamin enriched blended powder. The drying characteristics of ginger, moringa leaves and basil leaves were evaluated like moisture content, moisture ratio, drying rate. The Physico-chemical properties of blended powder were evaluated on the basis of chemical characteristics like, moisture content, ash content, ph value, ascorbic acid and optical density of blended powder packed in LDPE upto 60 days of storage periods. The blended powder sample T8 containing highest amount of ash content, ph value, optical density and vitamin C compared to other blended powder sample. The colour index were reported on the basis of L* a* b* value. Organolaptic characteristics were reported on the basis colour, flavor, taste, mouth feel and overall acceptability. The blended powder sample T6 containing highest overall acceptability’s score compared to other blended powder sample. The study also Name : PAWAN KUMAR I.D. No. : 5345/20 Year of admission : 2020-21 Degree : Master of Technology Major : Process and Food Engineering Department Degree awarding university : : Agricultural Engineering Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.) Thesis title : “Studies on Ginger and Moringa (Moringa Oleifera) leaves powder fortified with Basil leaves” Name of advisor : Dr. Neelesh Chauhan indicated that blended powder prepared by ginger, moringa leaves and basil leaves. Were nutritionally superior and could be stored safely.