Experiment code 18.5.3.19
Experiment Title Study on drying of Moringa Oleifera leaves for development of its powder based biscuits
Research Type Departmental Research
Experiment Background Moringa Oleifera is mostly cultivated in tropical and subtropical climates. Moringa is known as a miracle tree, and its leaves provide a rich supply of digestible proteins, vitamins, minerals, and carbohydrates, all of which are essential for humans of all ages (Fahey, 2005). Moringa leaves are said to be capable of curing around 300 ailments, in addition to providing hundreds of other health advantages. It also includes over 90 minerals, as well as several antioxidants and all eight necessary amino acids (Fuglie, 2006). Moringa oleifera is an under exploited perennial vegetable species of moringaceae family, native to the Sub- Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan (Makkar and Becker, 1997). Moringa is an effective remedy for malnutrition and has variety of essential phyto-chemicals in its leaves, pods and seeds. In fact, moringa is said to provide 7 times more vitamin C than oranges, 10 times more vitamin A than carrots, 17 times more calcium than milk, 9 times more protein than yoghurt, 15 times more potassium than bananas and 25 times more iron than spinach (Rockwood et al., 2013). Moringa leaves have been reported to be a rich source of β- carotene, protein, vitamin C, calcium and potassium and act as a good source of natural antioxidants thus enhance the shelf-life of fat containing foods due to the presence of various types of antioxidant compounds such as ascorbic acid, flavonoids, phenolics and carotenoids (Dillard and German, 2000). The oldest and most widely used method for preserving fruits and vegetables is drying. The most crucial procedure for preserving agricultural products is drying, which involves removing moisture from the materials. The drying process entails the transfer of mass and heat in order to evaporate water from items. The main purpose of the study was to explore possibilities of using dehydrated moringa leaf powder to enrich variety of instant food products which can increase its nutritional profile. The current research was undertaken with objectives of studying on the hot air cabinet tray drying to assess the feasibility of powder for the incorporating it in new food formulations like moringa powder based biscuits in which its powder.
Experiment Group Agricultural Engineering
Unit Type (02)EDUCATION UNIT
Unit (27)COLLEGE OF AGRICULTURAL ENGINEERING NARMADA (DEDIAPADA)
Department (318)Processing and Food Engineering
BudgetHead (344/12403/00)344/05/REG/02473
Objective
  1. To optimization of drying parameter for quality of powder in cabinet tray dryer.
  2. To standardize the formulation of biscuit with moringa dried leaves powder and wheat flour. 
  3. To evaluate the quality parameter of developed biscuits.  
Season Not season specific
Location Unit Type (02)EDUCATION UNIT
Location Unit (27)COLLEGE OF AGRICULTURAL ENGINEERING NARMADA (DEDIAPADA)
Location Department (318)Processing and Food Engineering
Plot No Not Applicable
PI Name (NAU-EMP-2014-000096)RAJESH GOPICHAND BURBADE
PI Email rajeshburbade@nau.in
PI Mobile 9712998128
Year of Approval 2022
Commencement Year 2022
Completion Year 2025
Design of Experiment (Other)

CRD
Crop Spacing (cm x cm)

Not Applicable
Gross Plot (m x m) Not Applicable
Net Plot (m x m) Not Applicable
Total Experiment Area (m2) Not Applicable
Plot History Last Three Year

Not Applicable
Initial Soil Sample Analysis Report

Not Applicable
Initial Soil Sample Analysis Report Attachment Attachment Not Available!
Layout Plan

Not Applicable
Layout Plan Attachment Attachment Not Available!
Treatment

Factor- 1: Temperature of drying air  (A) = 3 level

                  A1 = 45°C

                  A2 = 50°C

                  A3 = 55°C

Factor -2: Tray load (L) = 2 level

                 L1  = Single layer

                 L2  = Double layer

Control : Sun drying

Temperature

Tray load

Combination

Sample code

A1

L1

A1 L1

T1

L2

A1 L2

T2

A2

L1

A2 L1

T3

L2

A2 L2

T4

A3

L1

A3 L1

T5

L2

A3 L2

T6

Sun drying

T7

T8

 

Moringa dried leave powder and wheat flour mixture

Treatment

Wheat flour (g)

Moringa dried leave powder

T1

100

0

T2

95

05

T3

85

15

T4

75

25

T5

65

35

Detail Proportion

Treatment

Wheat flour (g)

Moringa dried leave powder

Sugar(g)

shortening(g)

Baking powder(g)

Salt(g)

Water

T1

100

0

30

30

2.5

0.5

As required

T2

95

05

30

30

2.5

0.5

As required

T3

85

15

30

30

2.5

0.5

As required

T4

75

25

30

30

2.5

0.5

As required

T5

65

35

30

30

2.5

0.5

As required

 

 
Treatment Attachment Attachment Not Available!
(NAU-EMP-2014-000096) RAJESH GOPICHAND BURBADE rajeshburbade@nau.in 9712998128 02-02-2023
Active
(NAU-EMP-2012-000098) SATYA NARAYAN SINGH snsingh@nau.in 6352098404 17/02/2022
Active
(NAU-EMP-2010-000100) ALOK SINGH salok@nau.in 9978365362 17/02/2022
Active
(NAU-EMP-2014-000879) HARISHKUMAR GOVINDBHAI SUTHAR harish.s@nau.in 9924043413 17/02/2022
Active
Processing of Horticultural/Forest Crops Drying and Dehydration

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