Evaluation of Nutritional and Sensory Analysis of Formulated Gauva Health Drink in Corporated with Moringa Oleifera for Anaemic Adolescent’s

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Santhadani Lenin, Ramasamy Sujatha, Shanmugasundaram Palanisamy

Abstract

The nutritional composition of dry Moringa oleifera leaf aqueous extract and the organoleptic features of dry M. oleifera leaf powder were investigated in this study. Anemia is a nutritional condition that primarily affects adolescents and is caused by the shortage of iron content. Iron and other critical elements required for iron metabolism are abundant in M. oleiferaleaves. The impact of M. oleiferaleaf powder supplementation on adolescent anaemia was examined. Multiple factors, both dietary and non-nutritional, contribute to anaemia. Iron, vitamin A, folate, vitamin B12, ascorbic acid, and zinc deficits cause nutritional anaemia. Iron deficiency throughout this time of life has an impact on brain development and may have an irreversible effect on cognitive development. Drumstick is the popular name for M. oleifera. The leaf extract was examined for its proximate, mineral, vitamin, and phytochemical makeup. The health drink contains M. oleiferaleaf powder in various concentrations ranging from 0% to 20%. In every case, the 10% has better sensory evaluation and nutritional analytical outcomes. In Microbial analysis 8 organisms were isolated (Pseudomonas fluorescens, Pseudomonas aeruginosa, Escherichia coli, Lactobacillus acidophilus, Leuconostoccitreum, Streptococcus mitis, Salmonella typhimurium and Proteus vulgaris)

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