Physicochemical, sensory and quality attributes of fermented Vignna mungo soup fortified with Moringa oleifera for leveraging affordable nutritional benefits, Vibhuti Batra, Abhijit Ganguli
Food Innovation Unit, SE Enterprises Baddi
SSD Project Conglomerate, PHFI, Gurgaon
Purpose: To develop a low cost/affordable nutritionally enhanced soup premix with adequate physicochemical and sensory attributes using regionally available plant Moringa oliefera and the underutilized legume, Vigna mungo(black gram)
Design: The fermented Vigna mungo flour was fortified with Moringa oleifera leaf powder and formulated as a dry reconstitutible soup. Compositional analysis and sensory evaluation (Nine-Point Hedonic scale) was carried. While, shelf life studies were carried out for six months at ambient conditions (32±2°C, 56±2% RH).
Findings: Compositional analysis of the soup revealed low moisture (3.16%), ash (16.38%), protein (11.36%), fat (1.62%), fiber (29.70%), carbohydrate (57.62%) and energy(337.61Kcal/100g) respectively. There was no significant (p>0.05) changes in pH (5.30-5.48), sensory acceptance (8.5 ±0.02), gamma amino butyric acid (2.22mg/g), and microbial load (2.3 x 103 CFU g-1). and sensory evaluation
Value of paper: Results of this study suggest that fermented Vigna mungo soup fortified with moringa oliefera powder can serve as a sustainable, nutritionally enriched, affordable and acceptable soup apt for masses.
Keywords: Black Gram (Vigna Mungo), Dry Leaf, Moringa Powder, Gamma-amino Butyric Acid, Soup, Sensory, Nutrition.