UTILIZATION OF Moringa oleifera LEAVES TO FORTIFY RICE: EFFECT ON RDA OF ADULT AND PREGNANT WOMEN

Main Article Content

SHALINI YADAV
SUNITA MISHRA

Abstract

The present study aims to utilize the staple food of over half of the world population, that is rice, which is a brilliant source of energy and good for Celiac, and fortify it with Moringa oleifera leaf caries potential to enhance and improve overall nutrient availability. Products like Ready- to- Cook (RTC) Idli and Dhokla mix were fortified with 5 and 10 % moringa leaf powder were analyzed. The proximate and nutrient composition like moisture content, ash, fibre, protein, fat and carbohydrate of rice, moringa leaf powder and fortified mixes were analyzed. The micronutrients like calcium, phosphorus, iron and vitamin C were analyzed and compared with RDA of adult and pregnant women as per % Daily Value (DV).  The elevation of % DV by1.5% and 3% in calcium, 2.5% and 3% in potassium, 5.2% and 10.4% in vitamin C and 4.2% and 9.5% (adult), 2.9% and 6.6% (pregnant women) with respect to standard sample was observed respectively with elevation of 5% and 10% fortification moringa leaf powder. To understand the storage life and suitable packaging material, products were packed in different packaging materials like Glass, Polyethylene (PE), Polypropylene (PP), aluminum laminated Polyethylene and storage life was analyzed for the period of 60 days. Parameters like weight, moisture content, water absorption capacity and overall acceptability were taken into consideration.

Keywords:
Rice flour, moringa leaves, recommended dietary allowance (RDA), daily value (DV), fortification, proximate analysis, nutritional composition

Article Details

How to Cite
YADAV, S., & MISHRA, S. (2022). UTILIZATION OF Moringa oleifera LEAVES TO FORTIFY RICE: EFFECT ON RDA OF ADULT AND PREGNANT WOMEN. Journal of Advances in Food Science & Technology, 9(2), 18-25. Retrieved from https://ikpresse.com/index.php/JAFSAT/article/view/7784
Section
Original Research Article

References

Abdullah A, Ito S, Adhana K. (n.d.). Estimate of Rice Consumption in Asian Countries and the World Towards; 2050. [online]
Available: http://worldfood.apionet.or.jp/alias.

A status note on Rice in India Background. (n.d.). [online]
Available:https://www.nfsm.gov.in/StatusPaper/Rice2016.pdf.

Singh J, Mishra S. Nutritional Enrichment and Health Benefits of Broccoli Flour in Making Dhokla. Food and Nutrition Journal. 2022;5(1):1-5.

Gujral H, Sharma B, Singh P. Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogra dation behavior. Journal of Food Science and Technology. 2019;56(5):2490-2500.

Hosseini MS, Soltanizadeh N, Banavand P, Mirmoghtadaie L, Shojaee-Aliabad S. Gluten-free products in celiac disease: Nutritional and technological challenges and solutions. Journal of Research in Medical Sciences. 2018;23:109.
DOI: 10.4103/jrms.JRMS_666_18. PMID: 30693044; PMCID: PMC6327684.

Ansari F, Singh A, Rana G. (). ‘Shelf Life Assessment of Moringa oleifera Fortified’ (Leaf Powder) Instant Soup Mixes. Asian Journal of Dairy and Food Research. 2020;39(3):251-255.
Available: 10.18805/ajdfr.DR-1530.

Gopalakrishnan l, Doriya K, Kumar D. Moringa oleifera: A review on nutritive importance and its medicinal application. Food Science and Human Wellness. 2016;5(2):49-56.

Khalid Abbas R, Elsharbasy F, Fadlelmula A. Nutritional Values of Moringa oleifera, Total Protein, Amino Acid, Vitamins, Minerals, Carbohydrates, Total Fat and Crude Fiber, under the Semi-Arid Conditions of Sudan. Journal of Microbial andamp; Biochemical Technology. 2018;10(2).

Singh J, Mishra S . Organoleptic evaluation of product (ready to mix fortified dhokla) with incorporation of broccoli flour. Annals, Food Science ad Technology. 2022;21(4):917-922.

Balasubramanian S, Viswanathan R. Properties of Idli batter during its fermentation time. Journal of Food Processing and Preservation. 2007;31(1):32-40.

Nazni P, Shalini S. Physical and Nutritional evaluation of Idli prepared from Sorghum (Sorghum bicolor L. Moench). Asian Journal of Science and Technology. 2010;2:044- 048.

Singh J, Mishra S. Nutritional Enrichment and Health Benefits of Broccoli Flour in Making Dhokla. Food and Nutrition Journal. 2022;5:222.

AOA,. Official Methods of Analysis of AOAC International. Association of Official Analytical Chemists, Washington, DC., USA; 2000.

Ranganna S. Handbook of analysis and quality control for fruits and vegetables products. 2nd Edt. McGraw hill education Co., Ltd., New Delhi; 2015.

Wandhekar S, Patil B, Sadawarte S, Sawate A, Kshirsagar R, Swami A. Development and Process Standerdisation of Millet based Instant Appe Mix and its Quality Evaluation. Biological Forum- An International Journal. 2021;13(1):672- 678.

ICMR – NIN Expert Group on Nutrient Requirement for Indians, Dietary Allowances (RDA) and Estimated Average Requirements (ERA); 2020.