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Processing effects on bioactive components and functional properties of moringa leaves: development of a snack and quality evaluation

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Abstract

The effect of alkali pre-treatment on the nutritional, anti-nutritional and functional properties of moringa (Moringa oleifera) leaf flour (MLF), and sensory assessment of MLF-based snack product was investigated. The pre-treatment reduced the content of anti-nutrients, but improved the functional properties of MLF. The MLF-based ready-to-eat puffed snack exhibited high protein (21.6 g/100 g) and dietary fiber (14.8 g/100 g) contents while it contained a low fat content of 3.7 g/100 g. The HPLC analysis of phenolics revealed that chlorogenic and gallic acids were the predominant phenolic acids present in the raw leaf flour, whereas p-coumaric, caffeic and gallic acids were the major phenolic acids in the pre-treated leaf flour. Flavonoids such as catechin, kaempferol, rutin and luteolin were present in both MLFs and the prepared snack. Overall sensory quality indicated that the snacks had acceptable textural attributes and improved nutritional profile at the 20 % level of substitution. It is possible to develop a ready-to-eat convenience food product with good functional and nutritional properties using pre-treated moringa leaf.

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Acknowledgments

The authors thank Director, CSIR-CFTRI, Mysore to carry out the research work.

Conflict of interest

The authors declare that there is no conflict of interest.

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Authors and Affiliations

  1. Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020, India

    Rajesh Devisetti, Yadahally N. Sreerama & Sila Bhattacharya

Authors
  1. Rajesh Devisetti
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  2. Yadahally N. Sreerama
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  3. Sila Bhattacharya
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Corresponding author

Correspondence to Sila Bhattacharya.

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Highlights

• Pre-treatment of moringa leaf (ML) offered desirable functional properties

• Reduction in antinutrient content was observed in pre-treated ML

• Snack prepared from pre-treated ML contained high protein and dietary fibre

• Pre-treated ML could be used successfully in making ready-to-eat health snack

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Devisetti, R., Sreerama, Y.N. & Bhattacharya, S. Processing effects on bioactive components and functional properties of moringa leaves: development of a snack and quality evaluation. J Food Sci Technol 53, 649–657 (2016). https://doi.org/10.1007/s13197-015-1962-5

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  • DOI: https://doi.org/10.1007/s13197-015-1962-5

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