Work

Studies on preparation of soya milk fortified with moringa leaves extract

Year: 2020

Type: article

Abstract: Soya milk was prepared by blending soybeans and moringa leaf extract. Further, soya milk was packed in PET bottles. The physiochemical characteristics soya milk prepared by blending soy milk (100mL) and moringa leaf extract (2.5mL) were found to contain fat (6.15%), protein (9.13%), carbohydrate (12.48%), calcium (9.9mg/100g) and iron (4.72mg/100g). The shelf life of soya milk was more than 30 days. Soya milk fortified with moringa leaf extract will provide novel uses for underutilized plants. Further it will provide consumer with new alternatives for only milk as a healthy value added soya milk. Moreover the research will bring to light the potential to the underutilized plants for food product development.

Source: International Journal of Chemical Studies

DOI: 10.22271/chemi.2020.v8.i6r.10937

Authors: Shaikh Ajaj, GM Machewad, SK Sadawarte, SS Shaikh, AR Sawate, AK Singh

Institution: Marathwada Agricultural University

Language: English

Topic: Moringa oleifera research and applications

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

OpenAlex ID: W3107948667