Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part A
Development, nutritional evaluation and sensory analysis of moringa (Moringa oleifera) drumstick soup as a functional dietary supplement for elderly nutrition
Author(s): Shabana Fatima and Anil Bukya
Abstract: The present study was to develop and evaluate the Nutritional, Sensory and microbiological properties of Moringa (drumstick) soup as a functional food aimed at enhancing dietary quality, particularly for vulnerable populations. Three formulations (T1, T2 and T3) were prepared by varying Moringa content and were subjected to proximate analysis, micronutrient profiling, sensory evaluation and microbial testing. Among the variants, the T2 formulation (medium Moringa content) demonstrated optimal balance in terms of nutrient density and consumer acceptability. It exhibited substantial levels of essential nutrients, including 4.03 g protein, 2.5 g fiber, 217 mg calcium, 1346 mg vitamin A, and 19.6 mg vitamin C per 100 g. Sensory evaluation using a 7-point hedonic scale revealed T2 to be the most palatable, with high scores for aroma, taste, and overall acceptability. Microbial analysis confirmed the soup’s safety with minimal aerobic plate counts and no pathogenic contamination. These findings support the potential of Moringa drumstick soup as a nutritionally rich, safe and culturally acceptable dietary intervention for promoting health and combating micronutrient deficiencies, particularly among the elderly and nutritionally at-risk groups.
DOI: 10.22271/foodsci.2025.v6.i2a.237
Pages: 04-07 | Views: 262 | Downloads: 139
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How to cite this article:
Shabana Fatima, Anil Bukya. Development, nutritional evaluation and sensory analysis of moringa (Moringa oleifera) drumstick soup as a functional dietary supplement for elderly nutrition. J Curr Res Food Sci 2025;6(2):04-07. DOI: 10.22271/foodsci.2025.v6.i2a.237
