Development, sensory evaluation amd mineral analysis of traditional savoury snacks Fortified with moringa oleifera leaf powder

The present study was conducted to develop and evaluate traditional products fortified with Moringa oleifera Leaf powder to improve their nutritional quality. Two traditional products, besan chilla and moong dal chilla, were developed and standardized by incorporating moringa leaf powder at 5% (Variation I) and 10% (Variation II) levels. Nutritive value and cost analysis revealed that moringa fortification enhanced the nutritional profile of the products with only a marginal increase in production cost. Sensory evaluation was carried out using a 5-point hedonic scale. The basic besan chilla recorded the highest overall acceptability score (4.90), followed by the 5% (4.75) and 9% (4.65) moringa variations. Similarly, the basic moong dal chilla obtained the highest overall acceptability (4.75), followed by the 5% (4.65) and 9% (4.35) variations. While the basic formulations were the most acceptable overall, variation 1 (5% moringa Fortification) was the most acceptable among the fortified Variations for both products. One-way ANOVA showed significant differences among the formulations (F = 3.45 for besan chilla and F = 7.60 for moong dal chilla; p < 0.05), confirming that the level of moringa incorporation significantly influenced sensory acceptability. Nutrient analysis reported that calcium increased from 39 mg to 80 mg and iron from 3.1 mg to 3.5 mg in besan chilla, while in moong dal chilla calcium increased from 32 mg to 79 mg and iron from 1.8 mg to 2.7 mg after moringa fortification. Thus, fortification with 5% Moringa oleifera leaf powder improved the nutritional quality of traditional products with only a marginal increase in cost. However, higher levels of fortification reduced sensory acceptability, making 5% the optimum level for developing nutritionally enriched traditional foods.