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).
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.
