Abstract: Malnutrition is world health crisis. Nutrient deficiencies are highly common among adolescent girls as their diets contain low levels of nutrients. Four hundred and sixty two million people across the world are suffering from malnutrition. Nutritional anemia is one of the causes for malnutrition among adolescent girls. Replacing the missing nutrients through value addition or supplementation can help preventing micronutrient malnutrition. Green leafy vegetables are good sources of micronutrients. Dehydration is a value addition process. The major nutrient deficiencies can be taken care of by value addition of moringa powders by incorporating them into commonly consumed and most accepted food products. Value addition can increase the palatability and nutritive value of foods. In the present study, an attempt was made to develop and evaluate the products by incorporating moringa leaf powders at 5 per cent level. The prepared recipes were subjected to Organoleptic evaluation by using 9 point hedonic scale. The mean scores of the recipes for all the sensory properties such as appearance, color, texture, taste and overall acceptability ranged between 7.0 to 9.0. The results related to nutritive value of recipes incorporated with moringa powder at 5 per cent level (per 100 g) were having high protein content ranging between 7.0 to 20 g/100 g. The energy, carbohydrate, fat, fiber, total carotenoids, calcium, iron and zinc contents were in the ranges of 255 to 436 kcal/100 g, 20 to 56.2 g/100 g, 5.5 to 18.7 g/100 g, 2 to 15.5 g/100 g, 482 to 9146 µg/100 g, 122 to 183 mg/100 g, 4.2 to 6.1 mg/100 g and 1.1 to 3.2 mg/100 g. Therefore, incorporating moringa leaf powder in recipes can help in combating malnutrition.

Keywords¬¬¬-¬Malnutrition, Moringa leaf powder, Micronutrients, Adolescent girls

| DOI: 10.17148/IARJSET.2021.86114