ABSTRACT
The current study focuses on utilization of moringa seed flour in traditional food products and analyzes its effect on phytochemical, functional and structural attributes of the food product. Moringa seeds were subjected to debittering, thus two types of moringa seed flours were obtained: raw and debittered. Savory Indian pancake (also known as cheela) mix was supplemented with moringa seed flours by 0 to 50% replacement of chickpea flour. On the basis of sensory evaluation, the cheela mix with 40% (DMSF) yielded most acceptable cheelas and hence was selected for further analysis. The supplemented cheela mix showed protein (24.70%), fat (14.63%), fibre (7.63%) which was higher as compared to control mix. Functional properties like water and oil absorption capacities of increased after addition of DMSF. Minerals like potassium, phosphorus and zinc showed increment in cheela instant mix with incorporation of DMSF. The developed Cheela stored in laminates at ambient temperature (25 ± 10ºC) had lower values for free fatty acids and peroxide value as compared to one stored in HDPE for the 90 days of storage study period. The laminates were therefore better suited as a packaging material for cheela instant mix. The cheela instant mix with DMSF will provide the masses with a convenient product to supplement their diet with a nutritionally enhanced ingredient.
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