International Journal of Future Biotechnology (2012), 1(1), 1-16

www.sirejournals.com ISSN 2319 – 1031(Online)

STANDARDISATION AND NUTRITIONAL

ANALYSIS OF SOUP POWDER PREREPARED
FROM Moringa oleifera, Solanum trilobatum,
Centella asiatica

P.Chandramouli1, V.S.Divya, Bharathi1, A.Sivakami1, B.Bharathiraja2, J.Jayamuthunagai1 *

1
Centre for Biotechnology, A.C.Tech., Anna University, Chennai
2
Vel Tech High Tech Dr.Rangarajan Dr.Sakunthala Engineering Colleges
1
*Corresponding Author: E-mail: [email protected]

ABSTRACT

Different types of soup powder available in the market. All the soup powders were
made from combination of different vegetables. Therefore, research was conducted to prepare
the highly nutritious soup powder from combination of three green leaves such as moringa
oleifera, solanum trilobatum, centella asiatica. All the three leaves were dried by shadow
drying. Hot water blanching was done to remove the bitterness of leaves. The final product
soup powder was evaluated for cooking quality, appearance, nutritional characteristics and
sensory quality. The proximate analysis shows the chemical composition such as moisture,
protein, ash, crude fiber. Corn flour was added as a thickening agent. And also coriander
powder and pepper powder was added to give the spicy texture. The results for sensory
evaluation were highly accepted.

KEYWORDS: Moringa oleifera, Solanum trilobatum, Centella asiatica, Coccinia grand

1. INTRODUCTION

Soup is a generally warm food that vegetables thickened with cream; cream
is made by combining ingredients such as soups may be thickened with béchamel
vegetables green leaves with juice, water, sauce; and veloutés are thickened with
or an-other liquid. Hot soups are addition- eggs, butter, and cream. Other ingredients
nally characterized by boiling solid ing- commonly used to thicken soups and
redients in liquids in a pot until the flavors broths include rice, lentils, flour, and
are extracted, forming a broth. Traditiona- grains; many popular soups also include
lly, soups are classified into two main gro- carrots and potatoes. Vegetable, chicken
ups: clear soups and thick soups. The est- base, potato, pasta and cheese soups are
ablish-hed French classifications of clear also available in dry mix form, ready to be
soups are bouillon and consomme. Thick served by adding hot water and sometimes
soups are classified depending upon the fresh ingredients such as meat or veget-
type of thickening agent used: purées are ables.Our objective of the Work is to make
vege-table soups thickened with starch; instant mix soup powder from Moringa-
bisques are made from puréed shellfish or oleifera(drumsticleaves),solanum
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trilobatum(thooduvalai)(Govindanet which is the only genus in the family

al.,1999,2004) ,centella asiatica. In the Moringaceae (Gilani et al.,1994;Morton et
preparation of soup powder corn flour, al.,1991). It is an exceptionally nutritious
coriander powder, pepper powder, salt are vegetable tree with a variety of potential
added. Leaf vegetables, also called poth- uses. The moringa has the potential to
erbs, greens, vegetable greens, leafy greens improve nutrition, boost food security,
or salad greens, are plant leaves eaten as a foster rural development, and support
vegetable. Leaf vegetables are typically sustainable landcare. It is considered one
low in calories, low in fat, high in protein of the world’s most useful trees, as almost
per calorie, high in dietary fiber, high in every part can be used for food or has
iron and calcium, and very high in phyto- some other beneficial property. The leaves
chemicals such as vitamin C, carotenoids, are the most nutritious part of the plant,
lutein, folate as well as vitamin K. Dark being a significant source of vitamin B6,
green leafy vegetables are, calorie for cal- vitamin c, provitamin A as beta –carotene
orie, probably the most concentrated sou- magnesium and protein, among other
rce of nutrition of any food. They are a nutrients reported by the USDA, shown in
rich source of minerals (including iron, the table, right column. When compared
calcium, potassium, and magnesium) and with common foods that are particularly
vitamins, including vitamins K, C, E, and high in certain nutrients, fresh moringa
many of the B vitamins. They also provide leaves contain several times the quantity of
a variety of phytonutrients including beta- these same nutrients. Solanum trilobatum
carotene, lutein, and zeaxanthin, which also called as thoodhuvalai is an herb used
protect our cells from damage and our eyes to treat the common cold, cough and
from age-related problems, among many asthma. The herb can be consumed by
other effects. Dark green leaves even mildly frying it in oil/ghee and then
contain small amounts of Omega-3 fats. grinding it. The plant is full of thorns, even
the leaves have thorns, it is important to
1.1 DRUMSTICK LEAVES remove these thorns before cooking as the
Moringa oleifera is the most widely thorns are considered to be mildly toxic.
cultivated species of the genus Moringa,

1.2. THOODUVALAI LEAVES

Nutritional value per 100g

Moisture (g) 84.7

Protein (g) 3.9

Fat (g) 0.7

Minerals (g) 3.8

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Crude fiber (g) 2.3

Carbohydrate (g) 4.6

Energy (kcal) 40

Calcium (mg) 334

Phosphorous (mg) 52

Iron (mg) 5

Table 1.2 Solanum trilobatum leaf

The herb can be stored in powdered form, like blood pressure, rheumatism, fever and
by drying the leaves under shade and mak- mental disorders. Patients with varicose
ing a power out of it Roots used for consu- veins have benefitted from increase in
mption in the form of electuary, decoction vascular tone. This has been used
or powder. Berries and flowers used to externally for burns, psoriasis and for
relive cough. Whole plant Consumption, prevention of scar formation from surgery
bronchitis and other respiratory disorders, and treatment of fistulas. This has been
carcinoma, aphrodisiac (flowers). Dyspn- also used to help patients with insomnia
oea, anorexia, constipation, worm infes- due to it's a sedative effect. Vallarai is rich
tation, blood disorders, hemiplegia, tra- in iron, calcium Vitamin A, C.
chyphonia, skin diseases, oedema, urinary
It comprises rich amount of vitamin B1
calculi, amenorrhoea, coryza, epilepsy,
dysuria. (thiamin), vitamin B2 (riboflavin) vitamin
B3 (niacin) and vitamin B6 (pyridoxine).
1.3. VALLARAI LEAVES This will help you to convert carbohydr-
ates into glucose as well as to improve the
Centella asiatica or vallarai- This is slender functioning of your nervous system. It has
perennial creeper found throughout trop- also good amount of vitamin K. It has an
ical regions of the world. In shallow waters excellent source of minerals i.e. calcium,
the plant puts floating roots and the leaves magnesium, sodium, manganese and zinc.
rest on the top. In dry locations it puts out Maintains youthful vigour and strength. It
numerous roots and the leaves are thin and improves memory, voice, physical stam-
small. This plant prefers marshy damp and ina, complexion and digestive capacity of
wet places like paddy fields, grass areas the body. The herb is also good for diab-
and river banks. This is harvested from etics and people suffering from anemia. It
wild but can be grown and cultivated. Am- finds its use also in cosmetics as an ingr-
ong other places, it grows well in Sri edient in face creams and anti-wrinkle
Lanka and mostly exported to the West creams. Coriander seed powder is the
from there. Vallarai has been used for foremost ingredient of various cuisines all
centuries for helping a variety of illness
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International Journal of Future Biotechnology (2012), 1(1), 1-16
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over the world. The Coriander Powder is spp. must be held to a high standard.
used as flavoring agent and every Indian Those who promote the cultivation and use
house-hold use huge quantities of ground of Moringa spp. in regions where hope is
Coriander in Curry Powders, Garam in short supply must be provided with the
masala, other spice mixes and Chattiness. best available evidence, so as not to raise
Coriander seeds have a health-supporting false hopes and to encourage the most
reputation that is high on the list of the fruitful use of scarce research capital. It is
healing spices. Coriander seeds have been the purpose of this series of brief reviews
associated with offering a feeling of to: (a) critically evaluate the published
coolness and also reducing fever. scientific evidence on M. oleifera, (b)
Consumption of coriander seeds has been highlight claims from the traditional and
known to lessen excessive menstrual flow tribal medicinal lore and from non-peer
reviewed sources that would benefit from
2. LITERATURE REVIEW further, rigorous scientific evaluation, and
2.1 MORINGA OLEIFERA (c) suggest directions for future clinical
research that could be carried out by local
2.1.1Moringa oleifera: A Review of the investigators in developing regions.
Medical Evidence for Its Nutritional,
Therapeutic, and Prophylactic Properties. 2.1.2. Phytochemical, nutritional and
Part 1. Jed W. Fahey, Sc.D. antibacterial properties of dried leaf
powder of Moringa oleifera (Lam) from
Moringa oleifera, or the horseradish tree, Edo Central Province, Nigeria (Doss et al.,
is a pan-tropical species that is known by 2009)
such regional names as benzolive, drum-
stick tree, kelor, marango, mlonge, mul- Phytochemical, nutritional and antibacter-
angay, nébéday, saijhan, and sajna. Over ial properties of the dried leaf powder of
the past two decades, many reports have Moringa oleifera used as food supplement,
appeared in mainstream scientific journals or source of vegetable in soup preparation
describing its nutritional and medicinal were investigatedin this study. The phyto-
properties. Its utility as a non-food product chemicals identified in the leaf powder
has also been extensively described, but included tannis, saponins,alkaloids, phe-
will not be discussed herein, (e.g. lumber, nols flavonoids and glycosides. The nutr-
charcoal, fencing, water clarification, itional investigations revealed the presence
lubricating oil). As with many reports of of carbohydrates (29.08%), ascorbic acid
the nutritional or medicinal value of a (140mg/100g); fibre (2.1%), protein
natural product, there are an alarming (6.88%)as well as iron (70mg/100g),
number of purveyors of “healthful” food calcium (1530 mg/100g)), vitamin C (17.8
who are now promoting M. oleifera as a mg/100g)) potassium(255 mg/100g)),
panacea. While much of this recent enth- magnesium (250 mg/100g)) and vitamin A
usiasm indeed appears to be justified, it is (19.9 mg/100g)). These have far reaching
critical to separate rigorous scientific evi- nutritional importance in the health care
dence from anecdote. Those who charge a system in these localities whose childhood
premium for products containing Moringa malnutrition of 6-9year olds is 18
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compared to the South -South average of therapeutic use osteoporosis. It is also used
12.8. The zones of inhibition were very to make an efficient fuel, fertilizer and
low or non-existence when tested against livestock feed. Moringa is an edible extre-
Staphylococcus aureus (07cm), Pseudomo- mely safe plant. Its tree could easily and
nas sp. (0), Klebsiella (0),and Escherichia cheaply be cultivated and grown in Paki-
coli (0). The dry leaf powder is a good stan. We need to explore therapeutic, nutri-
source of phytochemicals/secondary meta- tional and benefit of this gift of nature rep-
bolites and nutrients but not antimicrob- orted to be one of the world's most useful
ials. The use of Moringa leaves as nutrient trees.
should therefore be encouraged in this
locality ( Mensah et al.,2012 ). 2.1.4 Effect of dehydration on the nutritive
value of drumstick leaves Pallavi Joshi*
2.1.3 Moringa oleifera: a natural gift-A and Dipika Mehta
review
Food based strategy’ is used as a tool for
Moringa oleifera, Lam {Syn M.pterygo- combating micronutrient deficiencies. It is
sperma Gaertn} usually mentioned in also referred as dietary modification,
literature as Moringa, is a natural as well which encompasses a wide variety of
as cultivated variety of the genus Moringa intervention that aim at increasing the
belonging to family Moringaceae .It is one production, availability and consumption
of the richest plant sources of Vitamins A of food products, which are rich in
,B {1,2,3,6,7}, C,D,E and K. The vital micronutrients. One such food products are
minerals present in Moringa include Calc- green leafy vegetables. There are many
ium, Copper, Iron, Potassium, Magnesium, varieties of green leafy vegetables which
Manganese and Zinc. It has more than 40 are though rich in micronutrients, but are
natural anti-oxidants. Moringa has been usually discarded or are not used for
used since 150B.C. by ancient kings and human consumption. One such leaf, a rich
queens in their diet for mental alertness source of micronutrients but still under
and healthy skin. The leaves, pods, seeds, exploited is drumstick leaf (Moringa
gums , bark and flowers of Moringa are oleifira).The present study was done with
used in more than 80 countries {including the objective to assess the effect of
Pakistan} to relieve mineral and vitamin different methods of drying (sun,shade and
deficiencies, support a healthy cardiovas- oven drying) on the nutritive value of the
cular system, promote normal blood- selected leaf with its fresh counterparts.
glucose levels, neutralize free radicals The results showed significant increase (p
{thereby reducing malignancy}, provide < 0.01) in all the nutrients in the dried
excellent support of the body's anitflamm- samples of the leaves making them a
atory mechanisms, enrich anemic blood concentrated source of nutrients. Shade
and support immune system. It also impro- dried samples had highest nutrient
ves eyesight, mental alertness and bone retention followed by sun drying and oven
strength. It has potential benefit in maln- dried samples but the difference was not
utrition, general weakness, lactating statistically significant (p >0.05).
mothers, menopause, depression and
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Nutrient Fresh leaves Sun dried Shadow dried Oven dried

sample % sample% sample %
#

Moisture (%) 75.9 6 6 6

Energy (kcal) 92 268.56(65.74) 271.83(66.15) 271.54(66.12)

Protein (g) 6.7 23.42(71.39) 23.66(71.68) 23.78(71.82)

Carbohydrate (g) 12.5 27.98(55.33) 28.476(56.10) 28.323(55.86)

Fat (g) 1.7 6.987(75.66) 7.032(75.81) 7.014(75.76)

Fiber (g) 0.9 11.3 (92.04) 12.1 (92.56) 11.8 (92.37)

Table 1.3 Proximate composition of dehydrated Moringa leaf (per 100 g leaf powder).

Nutrient Fresh leaves Sun dried Shadow dried Oven dried

sample % sample% sample %
#

Iron (mg) 0.85 21 (95.95) 24 (96.45) 19 (95.52)

Calcium (mg) 440 3382 (87.44) 3405 (82.88) 3467 (82.06)

Phosphorus (mg 70 203 (65.51) 218 (67.89) 215 (67.44)

Table 1.4 Mineral composition of dehydrated Moringa leaf (per 100 g leaf powder).

2.2 SOLANUM TRILOBATUM acts of S. trilobatum exhibited inhibition of

2.2.1.Solanum trilobatum in the mast cell degranulation. Further, aqueous
management of atopy: Through inhibition and alcoholic extracts of S. trilobatum sig-
of mast cell degranulation and moderation nificantly decreased the release of IL1α
of release of interleukins and increased the release of IL8 from the
cultured keratinocytes. Oral administration
Solanum trilobatum is a widely used plant of the aqueous and alcoholic extracts of S.
in the Indian indigenous systems of medi- Trilobatum stabilized mast cells in experi-
cine (Shahjahan et al). It is mainly used in mental rats.
the treatment of respiratory diseases like
bronchial asthma. In our present study, we 2.2.2 evaluation of anti-inflammatory
report that the aqueous and alcoholic extr- activity of the leaf extracts of solanum

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trilobatum linn a.pandurangana* r.l khosaa 2.3.1 Chemical components of centella

and s.hemalathab asiatica and their bioactivities

Methanol extracts of Solanum trilobatum centella asiatica (L.) Urban, a

Linn Leaf were investigated for anti- prostrate, perennial herbaceous creeper
inflammatory activity with acute and belongs to the genus Centella (Apiceae),
chronic models. In the doses of 100, 200 flourishing abundantly in moist areas and
and 300 mg kg–1exhibited significant (P < distributing widely in tropical and
0.05) anti-inflammatory activity in all the subtropical countries up to an altitude of 1
models tested. The methanol extracts of 800 m. The plant is clonally propagated by
Solanum trilobatum Linn at 300 mg kg-1 producing stolons that are characterized by
showed maximum inhibition of 54.44 % in long internodes and nodes, on which are
carrageenan-induced rat paw oedema borne reniform-cordate leaves and sessile
while the standard drug indomethacin was flowers in simple umbels. It is commonly
57.08 % after 3 hrs of carrageenan known as Gotu kola in Chinese, Indian
injection. On the other hand at 100, 200 Pennywort in English, Brahmi in Hindi
and 300 mg kg-1 inhibited with dextran, and Manduukaparani in Ayurveda and
histamine and serotonin-induced rat paw utilized as an important folk medicinal
oedema significantly and dose- herb by natives of Asia, southern and
dependently compared with control group. middle Africa, southeastern United States
In the chronic inflammatory model, at 200 and Australia, with a long history of
and 300 mg kg-1 inhibited the granuloma therapeutic uses since ancient times.
weight by 22.65 %, whereas
theindomethacin inhibited 28.37 %. 2.3.2 Pharmacological review on centella
asiatica: a potential herbal cure-all
2.2.3 Effect of Solanum trilobatum against
carbon tetrachloride induced hepatic In recent times, focus on plant research has
damage in albino rats .Indian J Med Res. increased all over the world. Centella
2004 Sep;120(3):194-8. asiatica is an important medicinal herb that
is widely used in the orient and is
Many hepatoprotective herbal preparations becoming popular in the West.
have been recommended in alternative Triterpenoid, saponins, the primary
systems of medicine for the treatment of constituents of Centella asiatica are manly
hepatic disorders. No systematic study has believed to be responsible for its wide
been done on protective efficacy of therapeutic actions (Kessler. 2001). Apart
Solanum trilobatum to treat hepatic from wound healing, the herb is
diseases. Protective action of Solanum recommended for the treatment of various
trilobatum extract (STE) was evaluated by skin conditions such as leprosy, lupus,
us in an animal model of hepatotoxicity varicose ulcers, eczema, psoriasis,
induced by carbon tetrachloride (CCl4) diarrhoea, fever, amenorrhea, diseases of
(Shahjahan et al., 2004, 2005). the female genitourinary tract and also for
relieving anxiety and improving cognition.
2.3 CENTELLA ASIATICA The present review attempts to provide
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comprehensive information on CONCLUSIONS: The present study

pharmacology, mechanisms of action, revealed that extract/fractions obtained
various preclinical and clinical studies, from C. asiatica are strong modulator of
safety precautions and current research genotoxicity caused by oxidative mutagen
prospects of the herb. At the same time, and can be of great use for
studies to evaluate the likelihood of chemoprevention trials (Arora et al., 2002)
interactions with drugs and herbs on
simultaneous use, which is imperative for 2.3.4 Hepatotoxicity associated with the
optimal and safe utilization of the herb, are ingestion of centella asiatica
discussed. Background: hepatotoxicity due to herbal
2.3.3 DNA-protective effect of remedies is being increasingly recognized.
extract/fractions from centella asiatica (l.) Centella asiatica (Centella asiatica Linn
urban in single cell gel electrophoresis Urban) is commercialized for multiple
assay conditions. Its active principles are
pentacyclic triterpenic saponosides
AIM: Centella asiatica (L.) Urban is a (asiaticoside, madecassoside). Clinical
well-known medicinal plant considered to case studies: we present three women (61,
be one of the rasayana (rejuvenator) drugs 52 and 49 years old) who developed
in classical Indian Ayurveda literature. jaundice after taking Centella asiatica for
This study aimed analyzing the 30, 20 and 60 days. Respective laboratory
genoprotective potential of different tests: ALT: 1193, 1694 and 324 U/L; ALP:
extract/fraction obtained from C. asiatica. 503, 472 and 484 U/L; bilirubin: 4.23,
19.89 and 3.9 mg/dl. The first patient also
METHODS: Aqueous methanolic extract had ASMA 1/160 and AMA 1/320.
of Centella asiatica was fractionated with
hexane, chloroform, ethyl acetate and n- Respective pathological diagnoses:
butanol to obtain respective fractions viz. granulomatous hepatitis with marked
CAH fraction, CAC fraction, CAE fraction necrosis and apoptosis; chronic hepatitis
and CAB fraction. These extract/fractions with cirrhotic transformation and intense
were studied for their antigenotoxic effect necroinflammatory activity, and
against hydrogen peroxide (H2O2) - granulomatous hepatitis.All patients
induced DNA damage in human improved with Centella asiatica
lymphocytes using the Comet assay. discontinuation, and ursodeoxycholic acid
10 mg/kg/day.
RESULTS: CAH fraction showed a potent
genoprotective activity and the activity The first patient took Centella asiatica
increased in dose-dependent manner while again, with recurrence of the damage. The
CAE fraction was found to be least active. second one had taken this herb a year
The antigenotoxic activity of the before.Conclusions: many plants
extract/fractions on the basis of IC50 were synthesize hepatotoxic compounds.
in the order CAH fraction > CAM extract Germander, Skullcap and Glycyrrhizin
> CAC fraction > CAB fraction > CAE contain di- or triterpenic active principles,
fraction. which can produce hepatic injury by
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promoting apoptosis and altering cell powdered in mixer and it can be stored for
membranes. We hypothesize that these further use.
mechanisms may have resulted in injuries
associated with Centella asiatica. The 3.1.4 ADDITIVES
presence of autoantibodies and granulomas CORN FLOUR
also favors an immune-mediated Commercially available corn flour
mechanism. Ursodeoxycholic acid has obtained from local market and it can be
anti-apoptotic properties, but we cannot stored in dry place for further use.
rule out that Centella asiatica CORIANDER POWDER
discontinuation alone may have resulted in The coriander powder obtained
patient improvement. from market for making soup.
PEPPER POWDER
3. MATERIALS AND METHODS
Pepper powder is obtained and then
3.1 MATERIALS stored in dry place.
SALT
3.1.1 DRUMSTICK LEAVES Salt is used in correct quantity and
The fresh drumstick leaves are obtained it is a natural preservative.
from local market and the leaves are 3.2 METHODS
spread on the cotton sheet for shadow 3.2.1. RAW MATERIAL
drying .The room selected for shadow CHARACTERIZATION
drying is well ventilated. Natural current
of air is used for shadow drying the leaves. 3.2.1.1 DETERMINATION OF
It took about six days for the leaves to dry MOISTURE
completely and powdered in mixer and it
can be stored for further use. Moisture content is important factor in
drying leaves. Generally moisture can be
3.1.2 THOODUVALAI LEAVES analysed in hot air oven drying method.
The moisture content of drumstick,
The leaves are obtained from market and thooduvalai and vallarai leaves powder can
the leaves are dried in natural air. After be determined by AACC-44-15a method
drying it can be powdered and stored for (AACC, 2005) based on the loss in weight
further use. after drying the sample for 3 h at 105°C,
3.1.3 VALLARAI LEAVES expressed in percentage moisture content.
Initially the weight of sample is taken and
The fresh leaves are obtained from local then dried in oven. After drying the weight
market and the leaves are spread on the of the sample is taken and the difference in
cotton sheet for shadow drying .The room weight is calculated using formula.
selected for shadow drying is well Usually the moisture content is denoted in
ventilated. Natural current of air is used for percentage.
shadow drying the leaves. It took about six
days for the leaves to dry completely and PROCEDURE

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5g of powdered sample was taken in a value, but also gives important

pre-weighed aluminium dish and placed in technological indications. Here the protein
the hot air oven maintained at 130°C for 1 content of all the three green leaves
h.The samples were cooled in a desiccator samples is estimated by semi micro
to room temperature and the loss in weight Kjeldahl method (AACC 46-12). In the
was reported in percentage. Kjeldahl procedure, proteins and other
components in the sample are digested
Moisture % = (wt of sample before drying with H2SO4 in the presence of catalyst.
– wt of sample after drying)× 100 The total organic nitrogen is converted into
Wt of sample before drying ammonium sulphate. The digest is
3.2.1.2. DETERMINATION OF ASH neutralized with alkali and distilled into a
boric acid solution. The borate ions formed
Ash is a index of mineral content of the are titrated with standardized acid, which
leaves powder. Generally leaves are rich in converted into nitrogen in the sample. The
iron and calcium.The weight of the sample result of the analysis represents the crude
is taken and then burned in muffle protein content of the food nitrogen also
furnace.The percentage of ash is calculated comes from non-protein components. So, a
by using formula. The ash content of correction factor 6.25 is used to get the
green leaves powder was estimated by the %protein.
AACC-80-01 method (AACC, 2005), as
the inorganic residue remaining on Reagents:
incineration in the open under atmospheric 1. Digestion Mixture: Powdered potassium
pressure. sulphate, copper sulphate and selenium
PROCEDURE dioxide were mixed thoroughly in the ratio
5:2:1.
5g of the sample was weighed into a pre-
weighed silica crucible. It was incenerated 2. Sodium hydroxide Solution (40%): 40g
over a burner till charring was complete. of sodium hydroxide was dissolved in
Then, the crucibles were transferred to a distilled water and made up to 100ml.
muffle furnace maintained at 550-600°C 3. Boric acid (2%): 2 g boric acid
until light grey ash resulted or to constant dissolved in warm water, cooled and made
weight, the cooled in a desiccators and the up to 100ml.
weight was noted.
4. Mixed Indicator: 0.1% solution each of
Ash % = weight of ash × 100 bromocresol green and methyl red were
Weight of sample prepared in absolute alcohol and then 5
parts of the first one was mixed with one
3.2.1.3 Determination Of Protein – semi part of the second.
micro Kjeldhal Method
5. N/70 hydrochloric acid: approximately
The protein content is not only a useful 1.3ml of AR hydrochloric acid was
parameter for determining nutritional dissolved in 1 litre of water.
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6. Standard ammonium sulphate: 0.942 g 3.2.2.1 PREPARATION OF THE

AR ammonium sulphate was dissolved in LEAVES FOR DRYING
distilled water and made up to 1 litre. It
may be noted that 5ml of this solution as Sorting
equivalent to 1 mg of nitrogen. Fresh, green, un-damaged, non - insect
Procedure: infested, bruised, discolored,decayed and
wilted leaves were discarded before
Approximately 1 g of sample was washing the leaves, as decayed and wilted
weighed into Kjeldahl flask. Then, 1-2 g of leaves give a bad flavor to the whole
digestion mixture, 15 ml of concentrated batch. Besides decayed and wilted leaves
H2SO4 and 2-3 glass beads were added. can lead to loss of nutrients too.
The flask is kept for digestion and
removed when the liquid is clear, then Washing
cooled, diluted and transferred to a 100ml The stalks of the leaves were cut from the
volumetric flask and made up to the mark. main branches and th leaves were washed
5ml of that solution was pipetted out into thoroughly three to four times with plenty
the distillation apparatus and about 25ml of water to remove all the adhering dust,
of distillate that contained ammonia was dirt particles. After washing the stems of
collected in the flask having 5ml of 2% the leaves were tied together in small
boric acid and 3 drops of mixed indicator. bunches and was hung in an airy space to
The ammonia was converted to drain away extra water and to air - dry the
ammonium metaborate and titrated with leaves. The residual moisture was
standardized N/70 hydrochloric acid. The evaporated at a room temperature, before
percentage of protein was calculated using the actual drying process on a clean paper
the following formula, with constant turning over to avert fungal
Protein% = (V1- V2) × V3 × 100 growth. After air drying, all the stems and
branches of the leaves were removed and
V4 × W × 1000 × A only the leaves were used for drying.

Where, Shadow drying

V1 = Volume of N/70 Hydrochloric acid
required for sample The air - dried leaves were spread
V2 = Volume of N/70 Hydrochloric acid on cotton sheets but instead of keeping
required for blank them on the roofs the leaves were kept in
V3 = Volume of sample solution made up the room only. The room selected for
after digestion shadow drying was well ventilated.
V4 = Volume of sample solution taken for Natural current of air was used for shadow
distillation drying the leaves. It took about six days
W = Weight of sample for the leaves to dry completely and
A = Acid factor become crisp and brittle to touch.
3.2.2 PROCEDURE FOR MAKING 3.2.2.2 POWDERING OF DRIED
SOUP POWDER LEAVES
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International Journal of Future Biotechnology (2012), 1(1), 1-16
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After shadow drying of leaves , the layer being metallic. There is also an air
leaves can be powdered using mixer. The filled space in between to aid insulation.
particle size of the powder is 0.2 micron. An air circulating fan helps in uniform
The powdered leaves are stored in air tight distribution of the heat. These are fitted
container for further processing of making with the adjustable wire mesh plated trays
soup powder. or aluminium trays and may have an on/off
rocker switch, as well as indicators and
3.2.2.3 HOT WATER BLANCHING controls for temperature and holding time.
Normally the leaves are bitter in The capacities of these ovens vary. They
taste. So hot water blanching is done to do not require water and there is not much
remove bitterness of powdered leaves. pressure build up within the oven, unlike
Blanching is boiling the leaves in water for an autoclave, making them safer to work
an extended period of time to remove the with. This also makes them more suitable
bitterness. Drumstick , thooduvalai and to be used in a laboratory environment.
vallarai leaves powder blanched separately They are much smaller than autoclaves but
for 10-12 minutes. can still be as effective. After hot water
blanching , all the three powdered leaves
3.2.2.4 HOT AIR OVEN DRYING are separately spread on the aluminium
plate and it is kept in oven for one hour at
Hot air ovens are electrical devices used in
60°c.
sterilization. The oven uses dry heat to
sterilize articles. Generally, they can be 3.2.2.5 METHODOLOGY FOR MAK
operated from 50 to 300 °C (122 to
572°F). There is a thermostat controlling ING SOUP POWDER
the temperature. These are digitally Drumstick leaves powder, thooduvalai
controlled to maintain the temperature.
leaves powder, vallarai leaves powder,corn
Their double walled insulation keeps the flour, coriander powder, pepper powder ,
heat in and conserves energy, the inner salt are mixed in correct quantity to make
layer being a poor conductor and outer instant mix soup powder.

Ingredients
Drumstick leaves powder - 5g
Thooduvalai leaves powder - 5g
Vallarai leaves powder - 5g
Corn flour - 15g
Coriander powder - 3g
Pepper powder - 3g
Salt - 10g

Procedure

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International Journal of Future Biotechnology (2012), 1(1), 1-16
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The three different powdered leaves Cooking

weighed equally and mixed well. The corn Making soup from ready mix soup powder
flour is added and mixed. The required is one of the simplest method in cooking.
quantity of coriander powder , pepper Water is measured and then boiled. Ready
powder is taken and then added. Finally mix soup powder is added to the boiling
salt is added and then stored in airtight water and stirred well.
container.
4.1 Raw Material Characterization
4. RESULTS AND DISCUSSION
The chemical composition such as 4.1.1 PROXIMATE ANALYSIS
moisture content , protein , ash , crude The chemical composition of drumstick ,
fiber for moringa oleifera , solanum thooduvalai , vallarai leaves are presented
trilobatum , centella asiatica , ready mix in table. Vallarai leaves has high moisture
soup powder were determined. Consumer content compare to other two leaves.
acceptance depends on various factors Moisture content was analysed by using
such as flavor , color , quality and mouth oven drying method. And also vallarai
feel so that these factors were analysed and leaves are rich in protein. Generally
sensory evaluation also carried out. The protein content were etermined by kjeldhal
nutritional characteristics of soup powder method. Ash content was analysed and it is
also analysed and reported. index of mineral content of powdered
leaves.

Sample Moisture Ash Protein Fiber

% % % %

Drumstick leaves powder 8.5 8.6 5.2 14.35

Thooduvalai leaves powder 8.8 16.4 3.5 11.25

Vallarai leaves powder 9.5 13.2 6.5 12.38

Table 1.5 Proximate composition of raw material

4.2 ANALYSIS OF SOUP POWDER powder were determined. The values are
presented in table. The nutritional value of
4.2.1 Proximate Composition Of Soup soup powder is increased after mixing
Powder essential ingredients
Thechemical composition such as
moisture, protein, ash, crude fiber for soup

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International Journal of Future Biotechnology (2012), 1(1), 1-16
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Sample Moisture Ash Protein Fiber

% % % %

Soup powder 7.2 25.92 8.2 12.5

Table 1.6 Proximate composition of soup powder

4.2.2 SENSORY EVALUATION OF SOUP POWDER

The ultimate acceptability of a product is flavor, mouth feel, appearance, overall

based on its sensory quality. Even if the acceptability of soup powder. From the
food is very nutritious, unless it tastes score card soup powder was highly
good, it not get consumer acceptance. accepted by consumer.
Score card was maintained to know about
Characteristics 1 2 3 4 5 6 7 8 9 10

(10) (10) (10) (10) (10) (10) (10) (10) (10) (10)

Appearance 8 9 8 8 9 8 9 8 8 8

Mouth feel 9 9 8 9 9 8 8 9 9 9

Flavor 9 8 9 9 9 9 8 8 9 9

Overall 8 8 9 9 9 8 8 8 9 9
acceptability

Table 1.7 score card

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International Journal of Future Biotechnology (2012), 1(1), 1-16
www.sirejournals.com ISSN 2319 – 1031(Online)

Fig 1.6: sensory evaluation of soup powder

5. CONCLUSION

In this study, the results illustrate of vitamin B6, vitamin C, provitamin A as

that consuming of green leaves (moringa beta-carotene, magnesium and protein.
oleifera , solanum trilobatum , centella Drumstick leaves more effective for
asiatica )soup is good for health. Leaves growing kids in providing minerals for
can be given to infants and growing strong bones and teeth. Iron is also present
children and serve as a good tonic. in high value, which can be a great dietary
However it may be difficult for children to supplement for anemic patients.
eat them naturally, as they are bitter. But Thooduvalai leaves reduces cough and
we removed the bitterness of leaves by hot phlegm in addition to improving digestive
water blanching for making soup powder. functions.Vallarai leaves improves the
So it is not difficult for children to drink functioning of your nervous system. It has
the soup. Consuming of combination of also good amount of vitamin K. It has an
these three leaves soup daily is highly excellent source of minerals i.e. calcium,
nutritious. Because generally the magnesium, sodium, manganese and zinc.
drumstick leaves are the most nutritious Finally concluded that soup powder is
part of the plant, being a significant source highly nutritious.

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International Journal of Future Biotechnology (2012), 1(1), 1-16
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