DEVELOPMENT OF MORINGA BANANA MUFFIN AND …
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DOI: http://ijmer.in.doi./2021/10.06.195
ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
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DEVELOPMENT OF MORINGA BANANA MUFFIN AND EVALUATION OF CONSUMER AWARENESS TOWARDS
MORINGA AMONG THE PEOPLE OF HYDERABAD AGED BETWEEN 15 TO 55 YEARS
1Zainab Majid, 2Mrs.Urooja Birjis Fatima and 3Dr. Meena Kumari Patangay
1 MSc. Student and Researcher in Clinical Nutrition and Dietetics and 2Project Guide and Assistant Professor and 3Head of the Department
1,2&3Department of Nutrition, St. Ann’s College for Women
Hyderabad, Telangana, India
ABSTRACT:The Moringa oliferia is known as a “miracle tree” for years. All the parts of this tree the barks, seeds, flower, leaves,
pods, roots and tubers can be consumed by humans and have innumerable health benefits. Moringa is a rich source of calcium, iron,
protein, vitamins and amino acids.
Objective of the study was to develop a food product (1basic and 2 variants) using moringa leaves, to carry out its nutrient
analysis, shelf-life study and to conduct a survey to evaluate consumer awareness towards moringa.
The food product developed in the present study is moringa banana muffin. The basic variant was prepared using refined
flour without the addition of moringa leaves. The other 2 variations were prepared using oats flour instead of refined flour and were nutritionally enriched by incorporating moringa leaves in different quantities. After the sensory evaluation the most liked variation
along with the basic version was subjected to nutrient analysis and shelf-life study. A survey was conducted among people of
Hyderabad aged between 15 to 55 years to assess the consumer awareness with regards to moringa.
The present study indicated that the variation 1 was nutritionally rich than the basic variant in terms of calcium and fibre. The
shelf-life study done at room temperature over a period of 7 days proved that the product quality deteriorates within 7 days and it
becomes inedible. From the survey, it was concluded that people preferred consuming fruits of moringa i.e drumsticks compared to its
other parts like the flowers and leaves and people loved the idea of introducing moringa banana muffins in the market.
Keywords: Fibre, Moringa Olifera, Muffins, Nutrient Analysis, Oats Flour,Shelf-Life.
INTRODUCTION The moringa oliferia is known as a miracle tree for years. All the parts of this tree the barks, seeds, flower, leaves, pods, roots
and tubers can be consumed by human’s and have innumerable health benefits. In last few years, moringa oliferia has taken the top
spot for its miraculous health benefits. Moringa has gained a lot of popularity and is a go to superfood. It fights off free radicals
making it a powerful antioxidant. It also helps boost immunity which is a highly important function we are keen in today’s world
whilst fighting COVID-19.
Moringa is a native tree to Asia, Africa and South America. Moringa is a good source of proteins, vitamins, minerals. It is
commonly called as “The Drumstick Tree”.
Nutrient composition: Moringa leaves are a rich source of omega 3 fatty acids, amino acids, proteins, vitamins and minerals.
[1]Moringa leaves contain about 18 amino acids Moringa leaves are rich in Vit A, C, B1, B2 ,B6 and folate. Moringa leaves are a rich source of magnesium, calcium and iron.[2]
Table 1: Nutrient composition of moringa leaves
NUTRIENT FRESH LEAVES
Energy(kcals) 92
Proteins(gm) 6.7
Carbohydrate(gm) 12.5
Fat(gm) 1.7
Fibre(gm) 0.9
Vitamin C (mg) 220
Iron(mg) 0.85
Calcium 440
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DOI: http://ijmer.in.doi./2021/10.06.195
ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
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Health benefits of moringa leaves
Moringa leaves are known for its medicinal properties for years. Moringa leaves helps reduce anxiety, blood pressure,
cholesterol, asthma, diarrhoea. It is known to improve immunity as it is a rich source of Vit C. It contains good amount of iron and
helps increase haemoglobin levels. Moringa leaves are a rich source of calcium which builds strong bones and teeth.
Food product development
Product development can be defined as developing a new product as a whole or fortifying the original recipe thereby making
it nutrient dense. Product development is a main lifeline of food industry. The productdeveloped in the present study is moringa
banana muffin. A muffin is a chemically-leavened, batter-based bakery product. Muffins can be prepared in various flavours like
chocolate, banana, walnut, blueberry etc. Characteristics of a good muffin include Moist crumb, chewy texture, uneven crumb grain
with holes or tunnels throughout and peaked (bell-type) or flat tops.
Consumer awareness towards moringa among people of Hyderabad:Consumer Survey is a source to gather information
about consumer satisfaction levels with existing products and their opinions and expectations regarding the introduction of new
products and services. In the food industry, consumer surveys play an important role as they allow for the identification of the level of
knowledge about a selected subject and also for knowing the strategies to rectify and improve the faults and to increase the sales of a food product, and simultaneously increase the company’s profits and the level of consumer awareness.
MATERIALS AND METHOD
[I] Product development can be defined as developing a new product as a whole or fortifying the original recipe thereby
making it nutrient dense.
1. Procurement of ingredients The ingredients required for the recipe Moringa banana muffin were locally available from various sources in Hyderabad.
Table 2-List of Raw Ingredients along with their Sources used for Product Preparation
Sno Ingredient Source
1 Moringa leaves Local vegetable vendor Hyderabad
2 Oats flour Grocery store Hyderabad
3 Refined flour Grocery store Hyderabad
4 Banana Local fruit vendor Hyderabad
5 Peanuts Grocery store Hyderabad
6 Sugar Grocery store Hyderabad
7 Dates Grocery store Hyderabad
8 Seeds(flax and pumpkin
seeds)
Grocery store Hyderabad
9 Butter/oil Grocery store Hyderabad
10 Baking powder Grocery store Hyderabad
2. Preparation of recipe
The list of ingredients used in the recipe is given below in the table.
Table 3 :List Of Ingredients for basic and its variations
SNO. Ingredients Basic Variation-1 Variation-2
1. Banana 35gms 35gms 30gms
2 Refined flour 15gms 5gm -
3. Oats flour - 10gm 15gms
4. Sugar 5gms 5gms 5gms
5. Moringa
leaves
- 5gms(1tsp) 10gms( 2 tsp)
6. Dates - 10gm 10gms
7. Nuts and seeds 5gms 5gms 5gms
8. Egg 15gms - -
9. Baking
powder
0.5gms 0.5gms 0.5gms
Total 75.5gms 75.5gms 75.5gms
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DOI: http://ijmer.in.doi./2021/10.06.195
ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
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The basic original recipe (Banana muffins) was prepared and then the other 2 variants were prepared by incorporating fresh
moringa leaves and substituting refine flour (maida) with oats flour which has higher nutritional value and more fiber.
The moringa banana muffins were prepared in basic and 2 variations and enrichment was done using moringa leaves and oats flour.
The process followed for preparation of moringa banana muffins is described in the form of a flow chart below:
[II] SENSORY EVALUATION
The sensory evaluation has been defined as a scientific discipline used to evoke, measure, analyse, and interpret human
reactions to meet sensory characteristics as perceived by sight, smell, taste, touch, and hearing by the Institute of Food Technologists
(IFT).[3]
The evaluation of the product was carried out by using “9 point Hedonic scale”. Before starting the sensory evaluation,
panellists were instructed on the assessment criteria. Panellists were asked to evaluate the samples of moringa banana muffin for colour, Appearance, Flavour, Texture, Taste, and overall acceptability on a 9-point hedonic scale(1=Dislike extremely and 9= like
extremely). There were in total 3 samples for them to taste the basic muffin, moringa banana muffin variation 1 and moringa banana
muffin variation 2. The samples were presented to the panellists in paper plates. Panellists were provided with water for neutralization
of receptors before and between the samples.
[III] STATISTICAL ANANLYSIS
The data collected was analysed by the statistician to determine the most liked variation of developed product. Data were
reported as mean ± standard deviation. Statistical significance was calculated using t-test. Kruskal wallis test was done for non-
parametric test. Differences between the groups were considered significant at P≤0.005. To determine the relationships among the
sensory characteristics the Pearson correlation coefficients of XLSTAT statistical software was used.
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DOI: http://ijmer.in.doi./2021/10.06.195
ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
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[IV] NUTRIENT ANALYSIS
The most like variant of the muffin along with the basic version was sent to the lab for its nutrient analysis. The method used
in the lab has been described below:
Determination of Energy: The energy content of banana moringa muffin was determined according to the method described in SOP-
CHM-29-00. Determination of protein: The protein content of the sample was determined according to the method described in FSSAI Manual –
3(8.7): 2016.
Determination of Carbohydrates: The carbohydrate content of banana moringa muffin was determined according to the method
described in SOP-CHM-28-00.
Determination of fat: fat was determined using the method given in the FSSAI manual 3(14.5):2016.
Determination of Sugar: The Sugar content of the banana moringa muffin was determined according to the method described in
FSSAI Manual – 5 (2.6) : 2016.
Determination of Dietary fibre: the fibre content of the banana moringa muffin was determined according to the method described
in AOAC 985.29 20th Edition.
Determination of Calcium using Titrimetric method: The calcium content of the banana moringa muffin was determined according
to the method described in SOP-CHM-27-00. Determination of Iron: The iron content of the banana moringa muffin was determined according to the method described in SOP-
CHM-27-00.
Shelf-life study of the developed product for a period of 7 days
Shelf life can be defined as the finite length of time after which the product stored under specific packaged and environmental
condition becomes unacceptable[4].The food product must preserve its own chemical, physical, microbiological and sensorial
characteristics and must comply with any label declaration of nutritional information when stored according to the recommended
conditions (Man, 2002). The shelf-life study helps us to know about the freshness of the product and the microbial activity over the 7-
day period.
In shelf-life study the microbiological analysis was done the microbes looked for were Coliform, EColi, salmonella, staphylococcus
aureus, yeast, mold.
Total viable count of the moringa banana muffin: Total viable count was determined as per procedure laid down in IS 5402: 2012
reaffirmed 2018. Coliform count of the moringa banana muffin: Coliform count was determined as per procedure laid down in IS 5401 (I) :2002
Reaffirmed 2012.
E coli count of the moringa banana muffin: E coli count was determined as per procedure laid down in IS 5887 (I) :1976
Reaffirmed 2013.
Salmonella count: Salmonella count was determined as per procedure laid down in ISO 6579 (I):2017.
Staphylococcus aureus: Staphylococcus aureus count was determined as per procedure laid down in ISO 6579 (I):2017.
Yeast count: Yeast count was determined as per procedure laid down in IS 5403:1999 Reaffirmed 2013.
Mould count: Mould count was determined as per procedure laid down in IS 5403:1999 Reaffirmed 2013.
Survey on Consumer Awareness Towards Moringa
The survey was carried out among consumers in Hyderabad, India. A questionnaire was designed via Google form and the forms were sent through WhatsApp and Gmail to the consumers. The questions were formulated with an objective to know the
awareness of moringa and other attributes like it’s consumption pattern of moringa, awareness of the health benefits of the moringa
and interest regarding the development of moringa food products among people.
Inclusion criteria: individuals aged over the age of 15 yrs.
Exclusion criteria: individuals below the age of 15 and over the age of 55 yrs.
The questionnaire was divided into two portions. The first portion comprises of demographic factors such as age, gender. The second
part is related to different factors like benefits of moringa, consumption frequency and purchase pattern.
RESULTS AND DISCUSSION
[I] Sensory Evaluation
After collecting the scores from all the 50 subjects, the responses were sent to the statistician to carry out the statistical analysis of sensory evaluation. The results proved that variation 1 was most liked variation among 3 samples. The statistical analysis
of the scores of sensory evaluations are interpreted in the table below:
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ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
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Table 4- Descriptive Sensory Attributes
Attributes Basic Variation_1 Variation_2 P value
Colour Mean±SD 8.3±0.8 8.3±0.7 7.8±1 0.004*
Median(P25-P75) 8.5(8-9) 8(8-9) 8(7-9) 0.011*
Appearance Mean±SD 7.8±0.9 8.3±0.7 7.1±0.9 <0.001**
Median(P25-P75) 8(7-8) 8(8-9) 7(6-8) <0.001**
Flavour Mean±SD 7.9±0.9 8.4±0.7 6.1±1.3 <0.001**
Median(P25-P75) 8(7-9) 9(8-9) 6(5-7) <0.001**
Texture Mean±SD 7.3±1.1 8.4±0.8 5.9±1.9 <0.001**
Median(P25-P75) 7(7-8) 9(8-9) 6(4-7) <0.001**
Basic Taste Mean±SD 6.3±1.4 8.1±1 7.1±1.4 <0.001**
Median(P25-P75) 6(5-7) 8(8-9) 7(6-8) <0.001**
Overall Acceptability Mean±SD 7.3±1.3 8±0.9 6.3±1.7 <0.001**
Median(P25-P75) 7(6-8) 8(8-9) 6(5-8) <0.001**
Significant at *P<0.01, **P<0.001
All the attributes the colour, appearance, flavour, texture, basic taste and overall acceptability have a high level of
significance. For parametric test ANOVA was used and for non-parametric test median kruskal wallis test was used.
Fig 2- graph representing sensory attributes
[II] NUTRIENT ANALYSIS
Nutrient analysis can be defined as a process to determine the nutrient content of food or food products. The nutrient analysis
of the basic variation and most liked variation 1 was carried out at Equinox Labs located in Mumbai.
Table 5- Lab results for nutrient analysis SNo. PARAMETERS METHODS RESULTS UNITS
1 Energy SOP-CHM-29-00 278.25 Kcal/100g
2 Carbohydrates SOP-CHM-28-00 4231 g/100g
3 Proteins By FSSAI Manual-
3(8.7):2016
8.42 g/100g
4 Fats By FSSAI Manual-
3(14.5):2016
8.37 g/100g
5 Sugar By FSSAI Manual-
5(2.6):2016
17.99 g/100g
6 Dietary fibre AOAC 985.29 20thEd 1.71 g/100g
7 Calcium SOP-CHM-27-00 16.09 mg/100g
8 Iron SOP-CHM-27-00 2.31 mg/100 g
5.0
6.0
7.0
8.0
9.0
C o l o u r A p p e a r a n c e F l a v o u r T e x t u r e B a s i c T a s t e O v e r a l l A c c e p t a b i l i t y
Mea
n h
edo
nic
sca
le
Sensory attributes
Basic
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DOI: http://ijmer.in.doi./2021/10.06.195
ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
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[III] SHELFLIFE STUDY
The shelf-life study of the developed product was performed over the period of 7 days at room temperature. The shelf-life
study results declared that the product is inedible after 7 days at room temperature. The results of analyses stated that E.Coli,
Salmonella and Staphylococcus aureus were absent . The total viable count was 5.2× 108, the coliform count was 3.4× 104 and yeast
count was 9.7× 105and the mold count was 3.3 × 106.
Table 6-shelf-life analysis table for basic variant
Table 7- shelf-life analysis table for variation 1
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DOI: http://ijmer.in.doi./2021/10.06.195
ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
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[III] Evaluation of Consumer Awareness Towards Moringa Among the People of Hyderabad Aged Between 15 To 55 Years I)
DEMOGRAPHIC PROFILE (PERCENTAGE ANALYSIS):
AGE OF RESPONDENTS: The respondents age matters a lot in their responses. The respondents selected were over the age of 15 up to 55 years, so that they are mature enough to answer the questions. For the purpose of study, it has been classified into four
categories viz., 15-18 years, 19-24 years, 25-40 years and 40-55 years.
Table 8- Age of Respondents
Sno. Age No. of
Respondents
Percentage (%)
1. 15-18 yrs 18 9%
2. 19-24 yrs 95 47.7%
3. 25-40 yrs 47 23.6%
4. 41-55 yrs 39 19.6%
5 Total 199 100%
Source: Primary Data
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ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
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Fig 3- graph for age distribution
GENDER OF RESPONDENTS:Gender has an important role in consumer behaviours. According to Mitchell and Walsh (2004),
males and females want different products and they are likely to have different ways of liking and obtaining these.
Table No. 9 - Gender of Respondents
Sno. Gender No. Of Respondents Percentage (%)
1. Female 152 76.4
2. Male 47 23.6
3. Prefer not say 0 0
Total 199 100
Source: Primary Data
Fig4- pie chart representing the gender distribution
CONSUMER AWARENESS SURVEY
1.Consumer awareness about the miracle moringa tree
The respondents were asked whether they know about the miracle moringa tree, options were given such as “yes”, “no” and
“maybe”. The responses have been analysed in the table given below:
Table 10: Awareness About Moringa Tree
Source: Primary data
9
47.7
23.619.6
0
10
20
30
40
50
60
15-18 19-24 25-40 41-45
Pe
rce
nta
ge
Age group
Age distribution
76.4
23.6
Female Male
Sno Awareness No. of respondents Percentage (%)
1 Maybe 47 23.6
2 No 26 13.1
3 Yes 126 63.3
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It can be concluded from the analysis that the majority of the people 63.3% are aware of moringa tree. Only 26 respondents
out of 199 are unaware of moringa tree and 23.6 % are not sure about moringa.
Fig 5- graph representing awareness about moringa tree
2. Consumption of moringa in the diet
The knowledge about the consumption of moringa in diet was assessed in terms of “Yes”, “No”. The details are furnished in
the following table. The table below shows the % consumption of moringa in the diet.
Table 10- Consumption of Moringa
The above table infers that the out of 199 respondents only 125 respondents include moringa in their diet. The percentage of
people who donot consume moringa is analysed to be 37.2% and the people who consume moringa is 62.8%. Therefore, it can be
concluded that the majority of people include moringa in their diet.
Fig 6- pie chart representing consumption pattern of moringa
3. Part of moringa plant mostly consumed by people According to the survey conducted, the most commonly consumed part of moringa tree was the moringa drumsticks. The
table below shows the responses analysed:
0
10
20
30
40
50
60
70
Maybe No Yes
Per
cen
tage
%
Awareness
Awareness about Moringa Tree
Consumption of moringa
No Yes
Sno. Consumption of moringa No. of respondent Percentage %
1 No 74 37.2
2 Yes 125 62.8
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DOI: http://ijmer.in.doi./2021/10.06.195
ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
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Table 11- Part of Moringa Consumed
Fig 7- Graph representing the part of moringa tree consume
4. Frequency of consumption of moringa leaves in a week In the survey the subjects were asked regarding the frequency of consumption of moringa leaves in a week. The options
given were as follows: daily, twice a week, once a month and rarely/never.
The table below shows the responses collected to the above question:
Table 12- Frequency of Consumption of Moringa Leaves
Fig 8- consumption frequency of moringa leaves
8
24.6
48.7
18.6
all the above leaves moringa drumstick moringa flower
% o
f p
eop
le c
on
sum
ing
it
part of moringa tree consumed
Part of moringa tree consumed
4%
30%
48%
18%
CONSUMPTION FREQUENCY OF MORINGA LEAVES
daily once a month rarely/never twice a week
Sno Part of moringa tree No. of respondents Percentage %
1 Leaves 49 24.6
2 Moringa drumstick 97 48.7
3 Moringa flower 37 18.6
4 All the above 16 8.0
Sno Frequency of consumption
of moringa leaves
No. of
respondent Percentage %
1 Daily 7 3.5
2 once a month 60 30.2
3 rarely/never 96 48.2
4 twice a week 36 18.1
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DOI: http://ijmer.in.doi./2021/10.06.195
ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
Online Copy of Article Publication Available: www.ijmer.in
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94
5. Consumer awareness about the benefits of moringa leaves
The consumer awareness regarding the benefits of moringa was analysed through this question. The question was a multiple-
choice question in which the options were “yes”,“no” and “maybe”. The details are furnished in the table below
Table no 13- Awareness About Benefits of Moringa
Fig 9- Graph for awareness about benefits of moringa leaves
6. What do people think moringa leaves are beneficial for
The respondents were given the choice between four benefits which are given in the table below:
Table no 14- Responses of People Regarding Benefits of Moringa
Fig 10- graph representing awareness among people about benefits of moringa
0
10
20
30
40
50
60
Maybe No Yes
% o
f p
eop
le
aware about benefits of moringa
Awareness about the benefits of moringa leaves
010203040506070
helps build muscle helps controldiabetes
helps in improvinghaemoglobin levels
stimulates hairgrowth
% o
f p
eop
le
benefits of consuming moringa
Awareness about the benefits of consuming moringa
S.no Awareness No. of respondent Percentage %
1 Maybe 51 25.6
2 No 44 22.1
3 Yes 104 52.3
S.no Benefits of moringa No. of respondent Percentage %
1 helps build muscle 18 9.0
2 helps control diabetes 38 19.1
3 helps in improving haemoglobin
levels 119 59.8
4 stimulates hair growth 24 12.1
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DOI: http://ijmer.in.doi./2021/10.06.195
ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
Online Copy of Article Publication Available: www.ijmer.in
Digital certificate of publication:http://ijmer.in/pdf/e-Certificate%20of%20Publication-IJMER.pdf Scopus Review ID: A2B96D3ACF3FEA2A
Article Received: 10th June - Publication Date:30th June 2021
95
7. What form of moringa leaves is mostly consumed by the people
Moringa leaves can be consumed as fresh leaves or in powder form or in the form of packed moringa products like moringa
tea, moringa biscuits etc. It was analysed from the survey that people preferred consuming moringa leaves in the fresh leaves form.
The details are furnished in the table below: Table no 15- Form of Moringa Prefered
Fig11- graph representing most consumed part of moringa
8. Awareness about the availability of moringa food products in Indian markets An attempt was made to do a market survey by asking the respondents about the availability of moringa food products in
Indian market. The responses were collected in terms of “yes” or “no”. The details are given below:
Table no 16- Awareness About the Availability of Moringa Products
Fig 12– pie chart about availability of moringa products in India
0 10 20 30 40 50 60
fresh leaves
packed moringa products
powdered form
% of people
form
of
mo
rin
ga
which form of moringa is mostly consumed
No
Yes
Awareness about availability of moringa products in india
No Yes
SNo Form of moringa leaves preferred No. of respondents Percentage %
1 fresh leaves 102 53.4
2 packed moringa products 40 20.9
3 powdered form 49 25.7
SNo. Awareness about the
availability of moringa products
No. of
respondents
Percentage
%
1 No 118 59.3
2 Yes 81 40.7
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DOI: http://ijmer.in.doi./2021/10.06.195
ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
Online Copy of Article Publication Available: www.ijmer.in
Digital certificate of publication:http://ijmer.in/pdf/e-Certificate%20of%20Publication-IJMER.pdf Scopus Review ID: A2B96D3ACF3FEA2A
Article Received: 10th June - Publication Date:30th June 2021
96
9.Awareness about the availability of moringa products like moringa tea, moringa energy bars etc.
The subjects were asked whether they were aware about the availability of moringa products like moringa biscuits, moringa
tea etc.
The question was assessed in terms of “yes” or “no”. The details are furnished in the table below:
Table no17- Availability of Moringa Products Like Tea Etc
10. Opinion of the respondents on introducing moringa banana muffins into Indian market. The subjects were asked their opinion on introducing the moringa banana muffins into the Indian market. The responses were
recorded in terms of “100% yes”, “sounds interesting” and “not a good option”. The responses are furnished in detail in the table
below:
Table no18: Opinion of Respondents on Introducing Moringa Banana Muffin in Indian Market
Fig 13- Pie chart representing the opinion on introducing moringa muffins in Indian market.
Cost Analysis: The cost of preparation of the product is Rs.50 per serving.
CONCLUSION
In this present study a basic banana muffin and it’s 2 variations were developed. The basic banana muffin was prepared using
refined flour. The variations of the muffin were prepared using oats flour and were nutritionally enriched by addition of fresh moringa
leaves.
The basic and 2 variations of the developed muffins were subjected to sensory evaluation using 9-point hedonic scale to
analyse which variation was most liked. The most liked version which was variation 1 along with the basic variant was sent to the
food testing lab for nutrient analysis and shelf-life study.
26%
9%65%
OPINION ON INTRODUCING MORINGA MUFFINS IN INDIN MARKET
a 100% yes not a good option sound interesting
SNo Awareness about the availability of moringa products
like moringa tea etc
No. of
respondent
Percentage
%
1 No 151 75.9
2 Yes 48 24.1
Sno Opinion of the respondents No. of
respondent Percentage %
1 a 100% yes 51 25.6
2 not a good option 18 9.0
3 sound interesting 130 65.3
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DOI: http://ijmer.in.doi./2021/10.06.195
ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021
Online Copy of Article Publication Available: www.ijmer.in
Digital certificate of publication:http://ijmer.in/pdf/e-Certificate%20of%20Publication-IJMER.pdf Scopus Review ID: A2B96D3ACF3FEA2A
Article Received: 10th June - Publication Date:30th June 2021
97
On nutrient analyses it was proved that the developed moringa banana muffins are high in calories, calcium, iron, fibre and
fat. The protein content of variation 1 was found to be slightly less than the basic variation.
The shelf-life study of the developed product was performed over the period of 7 days at room temperature. The shelf-life
study results declare that the product is inedible after 7 days at room temperature. The results of analyses stated that E.Coli,
Salmonella and Staphylococcus aureus were absent . The total viable count was 5.2× 108, the coliform count was 3.4× 104 and yeast
count was 9.7× 105and the mold count was 3.3 × 106.
The responses collected from the consumer survey proved that the people are not much aware about the benefits and the
availability of moringa products in the market. From the questionnaire it was also known that people do not prefer consuming moringa
leaves on regular basis. On analysis of the responses, it was concluded that people preferred consuming fruit of moringa(drumsticks)
compared to its other parts like the flowers and leaves. Majority of the people liked the idea of introducing moringa banana muffins in
the market.
The present study, concludes that the developed moringa banana muffin is nutritionally rich with high amount of calcium and fibre
compared to the basic variation. From the survey it was noted that people loved the idea of introducing moringa banana muffin in the
market, it was also known that people are unaware of the benefits of moringa. On survey analysis it was found that moringa leaves is not frequently consumed by the people.
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