DEVELOPMENT OF MORINGA BANANA MUFFIN AND …

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DOI: http://ijmer.in.doi./2021/10.06.195

ISSN:2277-7881; IMPACT FACTOR :7.816(2021); IC VALUE:5.16; ISI VALUE:2.286 Peer Reviewed and Refereed Journal: VOLUME:10, ISSUE:6(10), June:2021

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Article Received: 10th June - Publication Date:30th June 2021

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DEVELOPMENT OF MORINGA BANANA MUFFIN AND EVALUATION OF CONSUMER AWARENESS TOWARDS

MORINGA AMONG THE PEOPLE OF HYDERABAD AGED BETWEEN 15 TO 55 YEARS

1Zainab Majid, 2Mrs.Urooja Birjis Fatima and 3Dr. Meena Kumari Patangay

1 MSc. Student and Researcher in Clinical Nutrition and Dietetics and 2Project Guide and Assistant Professor and 3Head of the Department

1,2&3Department of Nutrition, St. Ann’s College for Women

Hyderabad, Telangana, India

ABSTRACT:The Moringa oliferia is known as a “miracle tree” for years. All the parts of this tree the barks, seeds, flower, leaves,

pods, roots and tubers can be consumed by humans and have innumerable health benefits. Moringa is a rich source of calcium, iron,

protein, vitamins and amino acids.

Objective of the study was to develop a food product (1basic and 2 variants) using moringa leaves, to carry out its nutrient

analysis, shelf-life study and to conduct a survey to evaluate consumer awareness towards moringa.

The food product developed in the present study is moringa banana muffin. The basic variant was prepared using refined

flour without the addition of moringa leaves. The other 2 variations were prepared using oats flour instead of refined flour and were nutritionally enriched by incorporating moringa leaves in different quantities. After the sensory evaluation the most liked variation

along with the basic version was subjected to nutrient analysis and shelf-life study. A survey was conducted among people of

Hyderabad aged between 15 to 55 years to assess the consumer awareness with regards to moringa.

The present study indicated that the variation 1 was nutritionally rich than the basic variant in terms of calcium and fibre. The

shelf-life study done at room temperature over a period of 7 days proved that the product quality deteriorates within 7 days and it

becomes inedible. From the survey, it was concluded that people preferred consuming fruits of moringa i.e drumsticks compared to its

other parts like the flowers and leaves and people loved the idea of introducing moringa banana muffins in the market.

Keywords: Fibre, Moringa Olifera, Muffins, Nutrient Analysis, Oats Flour,Shelf-Life.

INTRODUCTION The moringa oliferia is known as a miracle tree for years. All the parts of this tree the barks, seeds, flower, leaves, pods, roots

and tubers can be consumed by human’s and have innumerable health benefits. In last few years, moringa oliferia has taken the top

spot for its miraculous health benefits. Moringa has gained a lot of popularity and is a go to superfood. It fights off free radicals

making it a powerful antioxidant. It also helps boost immunity which is a highly important function we are keen in today’s world

whilst fighting COVID-19.

Moringa is a native tree to Asia, Africa and South America. Moringa is a good source of proteins, vitamins, minerals. It is

commonly called as “The Drumstick Tree”.

Nutrient composition: Moringa leaves are a rich source of omega 3 fatty acids, amino acids, proteins, vitamins and minerals.

[1]Moringa leaves contain about 18 amino acids Moringa leaves are rich in Vit A, C, B1, B2 ,B6 and folate. Moringa leaves are a rich source of magnesium, calcium and iron.[2]

Table 1: Nutrient composition of moringa leaves

NUTRIENT FRESH LEAVES

Energy(kcals) 92

Proteins(gm) 6.7

Carbohydrate(gm) 12.5

Fat(gm) 1.7

Fibre(gm) 0.9

Vitamin C (mg) 220

Iron(mg) 0.85

Calcium 440

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Health benefits of moringa leaves

Moringa leaves are known for its medicinal properties for years. Moringa leaves helps reduce anxiety, blood pressure,

cholesterol, asthma, diarrhoea. It is known to improve immunity as it is a rich source of Vit C. It contains good amount of iron and

helps increase haemoglobin levels. Moringa leaves are a rich source of calcium which builds strong bones and teeth.

Food product development

Product development can be defined as developing a new product as a whole or fortifying the original recipe thereby making

it nutrient dense. Product development is a main lifeline of food industry. The productdeveloped in the present study is moringa

banana muffin. A muffin is a chemically-leavened, batter-based bakery product. Muffins can be prepared in various flavours like

chocolate, banana, walnut, blueberry etc. Characteristics of a good muffin include Moist crumb, chewy texture, uneven crumb grain

with holes or tunnels throughout and peaked (bell-type) or flat tops.

Consumer awareness towards moringa among people of Hyderabad:Consumer Survey is a source to gather information

about consumer satisfaction levels with existing products and their opinions and expectations regarding the introduction of new

products and services. In the food industry, consumer surveys play an important role as they allow for the identification of the level of

knowledge about a selected subject and also for knowing the strategies to rectify and improve the faults and to increase the sales of a food product, and simultaneously increase the company’s profits and the level of consumer awareness.

MATERIALS AND METHOD

[I] Product development can be defined as developing a new product as a whole or fortifying the original recipe thereby

making it nutrient dense.

1. Procurement of ingredients The ingredients required for the recipe Moringa banana muffin were locally available from various sources in Hyderabad.

Table 2-List of Raw Ingredients along with their Sources used for Product Preparation

Sno Ingredient Source

1 Moringa leaves Local vegetable vendor Hyderabad

2 Oats flour Grocery store Hyderabad

3 Refined flour Grocery store Hyderabad

4 Banana Local fruit vendor Hyderabad

5 Peanuts Grocery store Hyderabad

6 Sugar Grocery store Hyderabad

7 Dates Grocery store Hyderabad

8 Seeds(flax and pumpkin

seeds)

Grocery store Hyderabad

9 Butter/oil Grocery store Hyderabad

10 Baking powder Grocery store Hyderabad

2. Preparation of recipe

The list of ingredients used in the recipe is given below in the table.

Table 3 :List Of Ingredients for basic and its variations

SNO. Ingredients Basic Variation-1 Variation-2

1. Banana 35gms 35gms 30gms

2 Refined flour 15gms 5gm -

3. Oats flour - 10gm 15gms

4. Sugar 5gms 5gms 5gms

5. Moringa

leaves

- 5gms(1tsp) 10gms( 2 tsp)

6. Dates - 10gm 10gms

7. Nuts and seeds 5gms 5gms 5gms

8. Egg 15gms - -

9. Baking

powder

0.5gms 0.5gms 0.5gms

Total 75.5gms 75.5gms 75.5gms



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The basic original recipe (Banana muffins) was prepared and then the other 2 variants were prepared by incorporating fresh

moringa leaves and substituting refine flour (maida) with oats flour which has higher nutritional value and more fiber.

The moringa banana muffins were prepared in basic and 2 variations and enrichment was done using moringa leaves and oats flour.

The process followed for preparation of moringa banana muffins is described in the form of a flow chart below:

[II] SENSORY EVALUATION

The sensory evaluation has been defined as a scientific discipline used to evoke, measure, analyse, and interpret human

reactions to meet sensory characteristics as perceived by sight, smell, taste, touch, and hearing by the Institute of Food Technologists

(IFT).[3]

The evaluation of the product was carried out by using “9 point Hedonic scale”. Before starting the sensory evaluation,

panellists were instructed on the assessment criteria. Panellists were asked to evaluate the samples of moringa banana muffin for colour, Appearance, Flavour, Texture, Taste, and overall acceptability on a 9-point hedonic scale(1=Dislike extremely and 9= like

extremely). There were in total 3 samples for them to taste the basic muffin, moringa banana muffin variation 1 and moringa banana

muffin variation 2. The samples were presented to the panellists in paper plates. Panellists were provided with water for neutralization

of receptors before and between the samples.

[III] STATISTICAL ANANLYSIS

The data collected was analysed by the statistician to determine the most liked variation of developed product. Data were

reported as mean ± standard deviation. Statistical significance was calculated using t-test. Kruskal wallis test was done for non-

parametric test. Differences between the groups were considered significant at P≤0.005. To determine the relationships among the

sensory characteristics the Pearson correlation coefficients of XLSTAT statistical software was used.



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[IV] NUTRIENT ANALYSIS

The most like variant of the muffin along with the basic version was sent to the lab for its nutrient analysis. The method used

in the lab has been described below:

Determination of Energy: The energy content of banana moringa muffin was determined according to the method described in SOP-

CHM-29-00. Determination of protein: The protein content of the sample was determined according to the method described in FSSAI Manual –

3(8.7): 2016.

Determination of Carbohydrates: The carbohydrate content of banana moringa muffin was determined according to the method

described in SOP-CHM-28-00.

Determination of fat: fat was determined using the method given in the FSSAI manual 3(14.5):2016.

Determination of Sugar: The Sugar content of the banana moringa muffin was determined according to the method described in

FSSAI Manual – 5 (2.6) : 2016.

Determination of Dietary fibre: the fibre content of the banana moringa muffin was determined according to the method described

in AOAC 985.29 20th Edition.

Determination of Calcium using Titrimetric method: The calcium content of the banana moringa muffin was determined according

to the method described in SOP-CHM-27-00. Determination of Iron: The iron content of the banana moringa muffin was determined according to the method described in SOP-

CHM-27-00.

Shelf-life study of the developed product for a period of 7 days

Shelf life can be defined as the finite length of time after which the product stored under specific packaged and environmental

condition becomes unacceptable[4].The food product must preserve its own chemical, physical, microbiological and sensorial

characteristics and must comply with any label declaration of nutritional information when stored according to the recommended

conditions (Man, 2002). The shelf-life study helps us to know about the freshness of the product and the microbial activity over the 7-

day period.

In shelf-life study the microbiological analysis was done the microbes looked for were Coliform, EColi, salmonella, staphylococcus

aureus, yeast, mold.

Total viable count of the moringa banana muffin: Total viable count was determined as per procedure laid down in IS 5402: 2012

reaffirmed 2018. Coliform count of the moringa banana muffin: Coliform count was determined as per procedure laid down in IS 5401 (I) :2002

Reaffirmed 2012.

E coli count of the moringa banana muffin: E coli count was determined as per procedure laid down in IS 5887 (I) :1976

Reaffirmed 2013.

Salmonella count: Salmonella count was determined as per procedure laid down in ISO 6579 (I):2017.

Staphylococcus aureus: Staphylococcus aureus count was determined as per procedure laid down in ISO 6579 (I):2017.

Yeast count: Yeast count was determined as per procedure laid down in IS 5403:1999 Reaffirmed 2013.

Mould count: Mould count was determined as per procedure laid down in IS 5403:1999 Reaffirmed 2013.

Survey on Consumer Awareness Towards Moringa

The survey was carried out among consumers in Hyderabad, India. A questionnaire was designed via Google form and the forms were sent through WhatsApp and Gmail to the consumers. The questions were formulated with an objective to know the

awareness of moringa and other attributes like it’s consumption pattern of moringa, awareness of the health benefits of the moringa

and interest regarding the development of moringa food products among people.

Inclusion criteria: individuals aged over the age of 15 yrs.

Exclusion criteria: individuals below the age of 15 and over the age of 55 yrs.

The questionnaire was divided into two portions. The first portion comprises of demographic factors such as age, gender. The second

part is related to different factors like benefits of moringa, consumption frequency and purchase pattern.

RESULTS AND DISCUSSION

[I] Sensory Evaluation

After collecting the scores from all the 50 subjects, the responses were sent to the statistician to carry out the statistical analysis of sensory evaluation. The results proved that variation 1 was most liked variation among 3 samples. The statistical analysis

of the scores of sensory evaluations are interpreted in the table below:



https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6379691/#ref20

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Table 4- Descriptive Sensory Attributes

Attributes Basic Variation_1 Variation_2 P value

Colour Mean±SD 8.3±0.8 8.3±0.7 7.8±1 0.004*

Median(P25-P75) 8.5(8-9) 8(8-9) 8(7-9) 0.011*

Appearance Mean±SD 7.8±0.9 8.3±0.7 7.1±0.9 <0.001**

Median(P25-P75) 8(7-8) 8(8-9) 7(6-8) <0.001**

Flavour Mean±SD 7.9±0.9 8.4±0.7 6.1±1.3 <0.001**

Median(P25-P75) 8(7-9) 9(8-9) 6(5-7) <0.001**

Texture Mean±SD 7.3±1.1 8.4±0.8 5.9±1.9 <0.001**

Median(P25-P75) 7(7-8) 9(8-9) 6(4-7) <0.001**

Basic Taste Mean±SD 6.3±1.4 8.1±1 7.1±1.4 <0.001**

Median(P25-P75) 6(5-7) 8(8-9) 7(6-8) <0.001**

Overall Acceptability Mean±SD 7.3±1.3 8±0.9 6.3±1.7 <0.001**

Median(P25-P75) 7(6-8) 8(8-9) 6(5-8) <0.001**

Significant at *P<0.01, **P<0.001

All the attributes the colour, appearance, flavour, texture, basic taste and overall acceptability have a high level of

significance. For parametric test ANOVA was used and for non-parametric test median kruskal wallis test was used.

Fig 2- graph representing sensory attributes

[II] NUTRIENT ANALYSIS

Nutrient analysis can be defined as a process to determine the nutrient content of food or food products. The nutrient analysis

of the basic variation and most liked variation 1 was carried out at Equinox Labs located in Mumbai.

Table 5- Lab results for nutrient analysis SNo. PARAMETERS METHODS RESULTS UNITS

1 Energy SOP-CHM-29-00 278.25 Kcal/100g

2 Carbohydrates SOP-CHM-28-00 4231 g/100g

3 Proteins By FSSAI Manual-

3(8.7):2016

8.42 g/100g

4 Fats By FSSAI Manual-

3(14.5):2016

8.37 g/100g

5 Sugar By FSSAI Manual-

5(2.6):2016

17.99 g/100g

6 Dietary fibre AOAC 985.29 20thEd 1.71 g/100g

7 Calcium SOP-CHM-27-00 16.09 mg/100g

8 Iron SOP-CHM-27-00 2.31 mg/100 g

5.0

6.0

7.0

8.0

9.0

C o l o u r A p p e a r a n c e F l a v o u r T e x t u r e B a s i c T a s t e O v e r a l l A c c e p t a b i l i t y

Mea

n h

edo

nic

sca

le

Sensory attributes

Basic



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[III] SHELFLIFE STUDY

The shelf-life study of the developed product was performed over the period of 7 days at room temperature. The shelf-life

study results declared that the product is inedible after 7 days at room temperature. The results of analyses stated that E.Coli,

Salmonella and Staphylococcus aureus were absent . The total viable count was 5.2× 108, the coliform count was 3.4× 104 and yeast

count was 9.7× 105and the mold count was 3.3 × 106.

Table 6-shelf-life analysis table for basic variant

Table 7- shelf-life analysis table for variation 1



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[III] Evaluation of Consumer Awareness Towards Moringa Among the People of Hyderabad Aged Between 15 To 55 Years I)

DEMOGRAPHIC PROFILE (PERCENTAGE ANALYSIS):

AGE OF RESPONDENTS: The respondents age matters a lot in their responses. The respondents selected were over the age of 15 up to 55 years, so that they are mature enough to answer the questions. For the purpose of study, it has been classified into four

categories viz., 15-18 years, 19-24 years, 25-40 years and 40-55 years.

Table 8- Age of Respondents

Sno. Age No. of

Respondents

Percentage (%)

1. 15-18 yrs 18 9%

2. 19-24 yrs 95 47.7%

3. 25-40 yrs 47 23.6%

4. 41-55 yrs 39 19.6%

5 Total 199 100%

Source: Primary Data



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Fig 3- graph for age distribution

GENDER OF RESPONDENTS:Gender has an important role in consumer behaviours. According to Mitchell and Walsh (2004),

males and females want different products and they are likely to have different ways of liking and obtaining these.

Table No. 9 - Gender of Respondents

Sno. Gender No. Of Respondents Percentage (%)

1. Female 152 76.4

2. Male 47 23.6

3. Prefer not say 0 0

Total 199 100

Source: Primary Data

Fig4- pie chart representing the gender distribution

CONSUMER AWARENESS SURVEY

1.Consumer awareness about the miracle moringa tree

The respondents were asked whether they know about the miracle moringa tree, options were given such as “yes”, “no” and

“maybe”. The responses have been analysed in the table given below:

Table 10: Awareness About Moringa Tree

Source: Primary data

9

47.7

23.619.6

0

10

20

30

40

50

60

15-18 19-24 25-40 41-45

Pe

rce

nta

ge

Age group

Age distribution

76.4

23.6

Female Male

Sno Awareness No. of respondents Percentage (%)

1 Maybe 47 23.6

2 No 26 13.1

3 Yes 126 63.3



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It can be concluded from the analysis that the majority of the people 63.3% are aware of moringa tree. Only 26 respondents

out of 199 are unaware of moringa tree and 23.6 % are not sure about moringa.

Fig 5- graph representing awareness about moringa tree

2. Consumption of moringa in the diet

The knowledge about the consumption of moringa in diet was assessed in terms of “Yes”, “No”. The details are furnished in

the following table. The table below shows the % consumption of moringa in the diet.

Table 10- Consumption of Moringa

The above table infers that the out of 199 respondents only 125 respondents include moringa in their diet. The percentage of

people who donot consume moringa is analysed to be 37.2% and the people who consume moringa is 62.8%. Therefore, it can be

concluded that the majority of people include moringa in their diet.

Fig 6- pie chart representing consumption pattern of moringa

3. Part of moringa plant mostly consumed by people According to the survey conducted, the most commonly consumed part of moringa tree was the moringa drumsticks. The

table below shows the responses analysed:

0

10

20

30

40

50

60

70

Maybe No Yes

Per

cen

tage

%

Awareness

Awareness about Moringa Tree

Consumption of moringa

No Yes

Sno. Consumption of moringa No. of respondent Percentage %

1 No 74 37.2

2 Yes 125 62.8



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Table 11- Part of Moringa Consumed

Fig 7- Graph representing the part of moringa tree consume

4. Frequency of consumption of moringa leaves in a week In the survey the subjects were asked regarding the frequency of consumption of moringa leaves in a week. The options

given were as follows: daily, twice a week, once a month and rarely/never.

The table below shows the responses collected to the above question:

Table 12- Frequency of Consumption of Moringa Leaves

Fig 8- consumption frequency of moringa leaves

8

24.6

48.7

18.6

all the above leaves moringa drumstick moringa flower

% o

f p

eop

le c

on

sum

ing

it

part of moringa tree consumed

Part of moringa tree consumed

4%

30%

48%

18%

CONSUMPTION FREQUENCY OF MORINGA LEAVES

daily once a month rarely/never twice a week

Sno Part of moringa tree No. of respondents Percentage %

1 Leaves 49 24.6

2 Moringa drumstick 97 48.7

3 Moringa flower 37 18.6

4 All the above 16 8.0

Sno Frequency of consumption

of moringa leaves

No. of

respondent Percentage %

1 Daily 7 3.5

2 once a month 60 30.2

3 rarely/never 96 48.2

4 twice a week 36 18.1



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5. Consumer awareness about the benefits of moringa leaves

The consumer awareness regarding the benefits of moringa was analysed through this question. The question was a multiple-

choice question in which the options were “yes”,“no” and “maybe”. The details are furnished in the table below

Table no 13- Awareness About Benefits of Moringa

Fig 9- Graph for awareness about benefits of moringa leaves

6. What do people think moringa leaves are beneficial for

The respondents were given the choice between four benefits which are given in the table below:

Table no 14- Responses of People Regarding Benefits of Moringa

Fig 10- graph representing awareness among people about benefits of moringa

0

10

20

30

40

50

60

Maybe No Yes

% o

f p

eop

le

aware about benefits of moringa

Awareness about the benefits of moringa leaves

010203040506070

helps build muscle helps controldiabetes

helps in improvinghaemoglobin levels

stimulates hairgrowth

% o

f p

eop

le

benefits of consuming moringa

Awareness about the benefits of consuming moringa

S.no Awareness No. of respondent Percentage %

1 Maybe 51 25.6

2 No 44 22.1

3 Yes 104 52.3

S.no Benefits of moringa No. of respondent Percentage %

1 helps build muscle 18 9.0

2 helps control diabetes 38 19.1

3 helps in improving haemoglobin

levels 119 59.8

4 stimulates hair growth 24 12.1



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7. What form of moringa leaves is mostly consumed by the people

Moringa leaves can be consumed as fresh leaves or in powder form or in the form of packed moringa products like moringa

tea, moringa biscuits etc. It was analysed from the survey that people preferred consuming moringa leaves in the fresh leaves form.

The details are furnished in the table below: Table no 15- Form of Moringa Prefered

Fig11- graph representing most consumed part of moringa

8. Awareness about the availability of moringa food products in Indian markets An attempt was made to do a market survey by asking the respondents about the availability of moringa food products in

Indian market. The responses were collected in terms of “yes” or “no”. The details are given below:

Table no 16- Awareness About the Availability of Moringa Products

Fig 12– pie chart about availability of moringa products in India

0 10 20 30 40 50 60

fresh leaves

packed moringa products

powdered form

% of people

form

of

mo

rin

ga

which form of moringa is mostly consumed

No

Yes

Awareness about availability of moringa products in india

No Yes

SNo Form of moringa leaves preferred No. of respondents Percentage %

1 fresh leaves 102 53.4

2 packed moringa products 40 20.9

3 powdered form 49 25.7

SNo. Awareness about the

availability of moringa products

No. of

respondents

Percentage

%

1 No 118 59.3

2 Yes 81 40.7



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9.Awareness about the availability of moringa products like moringa tea, moringa energy bars etc.

The subjects were asked whether they were aware about the availability of moringa products like moringa biscuits, moringa

tea etc.

The question was assessed in terms of “yes” or “no”. The details are furnished in the table below:

Table no17- Availability of Moringa Products Like Tea Etc

10. Opinion of the respondents on introducing moringa banana muffins into Indian market. The subjects were asked their opinion on introducing the moringa banana muffins into the Indian market. The responses were

recorded in terms of “100% yes”, “sounds interesting” and “not a good option”. The responses are furnished in detail in the table

below:

Table no18: Opinion of Respondents on Introducing Moringa Banana Muffin in Indian Market

Fig 13- Pie chart representing the opinion on introducing moringa muffins in Indian market.

Cost Analysis: The cost of preparation of the product is Rs.50 per serving.

CONCLUSION

In this present study a basic banana muffin and it’s 2 variations were developed. The basic banana muffin was prepared using

refined flour. The variations of the muffin were prepared using oats flour and were nutritionally enriched by addition of fresh moringa

leaves.

The basic and 2 variations of the developed muffins were subjected to sensory evaluation using 9-point hedonic scale to

analyse which variation was most liked. The most liked version which was variation 1 along with the basic variant was sent to the

food testing lab for nutrient analysis and shelf-life study.

26%

9%65%

OPINION ON INTRODUCING MORINGA MUFFINS IN INDIN MARKET

a 100% yes not a good option sound interesting

SNo Awareness about the availability of moringa products

like moringa tea etc

No. of

respondent

Percentage

%

1 No 151 75.9

2 Yes 48 24.1

Sno Opinion of the respondents No. of

respondent Percentage %

1 a 100% yes 51 25.6

2 not a good option 18 9.0

3 sound interesting 130 65.3



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On nutrient analyses it was proved that the developed moringa banana muffins are high in calories, calcium, iron, fibre and

fat. The protein content of variation 1 was found to be slightly less than the basic variation.

The shelf-life study of the developed product was performed over the period of 7 days at room temperature. The shelf-life

study results declare that the product is inedible after 7 days at room temperature. The results of analyses stated that E.Coli,

Salmonella and Staphylococcus aureus were absent . The total viable count was 5.2× 108, the coliform count was 3.4× 104 and yeast

count was 9.7× 105and the mold count was 3.3 × 106.

The responses collected from the consumer survey proved that the people are not much aware about the benefits and the

availability of moringa products in the market. From the questionnaire it was also known that people do not prefer consuming moringa

leaves on regular basis. On analysis of the responses, it was concluded that people preferred consuming fruit of moringa(drumsticks)

compared to its other parts like the flowers and leaves. Majority of the people liked the idea of introducing moringa banana muffins in

the market.

The present study, concludes that the developed moringa banana muffin is nutritionally rich with high amount of calcium and fibre

compared to the basic variation. From the survey it was noted that people loved the idea of introducing moringa banana muffin in the

market, it was also known that people are unaware of the benefits of moringa. On survey analysis it was found that moringa leaves is not frequently consumed by the people.

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https://www.sciencedirect.com/science/article/abs/pii/S0254629918321094#!

https://www.sciencedirect.com/science/journal/02546299


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