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

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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: jjnagai81@gmail.com

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
is made by combining ingredients such as
vegetables green leaves with juice, water,
or an-other liquid. Hot soups are addition-
nally characterized by boiling solid ing-
redients in liquids in a pot until the flavors
are extracted, forming a broth. Traditiona-
lly, soups are classified into two main gro-
ups: clear soups and thick soups. The est-
ablish-hed French classifications of clear
soups are bouillon and consomme. Thick
soups are classified depending upon the
type of thickening agent used: purées are
vege-table soups thickened with starch;
bisques are made from puréed shellfish or
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vegetables thickened with cream; cream
soups may be thickened with béchamel
sauce; and veloutés are thickened with
eggs, butter, and cream. Other ingredients
commonly used to thicken soups and
broths include rice, lentils, flour, and
grains; many popular soups also include
carrots and potatoes. Vegetable, chicken
base, potato, pasta and cheese soups are
also available in dry mix form, ready to be
served by adding hot water and sometimes
fresh ingredients such as meat or veget-
ables.Our objective of the Work is to make
instant mix soup powder from Moringa-
oleifera(drumsticleaves),solanum
International Journal of Future Biotechnology (2012), 1(1), 1-16
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trilobatum(thooduvalai)(Govindanet
al.,1999,2004) ,centella asiatica. In the
preparation of soup powder corn flour,
coriander powder, pepper powder, salt are
added. Leaf vegetables, also called poth-
erbs, greens, vegetable greens, leafy greens
or salad greens, are plant leaves eaten as a
vegetable. Leaf vegetables are typically
low in calories, low in fat, high in protein
per calorie, high in dietary fiber, high in
iron and calcium, and very high in phyto-
chemicals such as vitamin C, carotenoids,
lutein, folate as well as vitamin K. Dark
green leafy vegetables are, calorie for cal-
orie, probably the most concentrated sou-
rce of nutrition of any food. They are a
rich source of minerals (including iron,
calcium, potassium, and magnesium) and
vitamins, including vitamins K, C, E, and
many of the B vitamins. They also provide
a variety of phytonutrients including beta-
carotene, lutein, and zeaxanthin, which
protect our cells from damage and our eyes
from age-related problems, among many
other effects. Dark green leaves even
contain small amounts of Omega-3 fats.
1.1 DRUMSTICK LEAVES
Moringa oleifera is the most widely
cultivated species of the genus Moringa,
1.2. THOODUVALAI LEAVES
Nutritional value per 100g
Moisture (g)
Protein (g)
Fat (g)
Minerals (g)
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which is the only genus in the family
Moringaceae (Gilani et al.,1994;Morton et
al.,1991). It is an exceptionally nutritious
vegetable tree with a variety of potential
uses. The moringa has the potential to
improve nutrition, boost food security,
foster rural development, and support
sustainable landcare. It is considered one
of the world’s most useful trees, as almost
every part can be used for food or has
some other beneficial property. The leaves
are the most nutritious part of the plant,
being a significant source of vitamin B6,
vitamin c, provitamin A as beta –carotene
magnesium and protein, among other
nutrients reported by the USDA, shown in
the table, right column. When compared
with common foods that are particularly
high in certain nutrients, fresh moringa
leaves contain several times the quantity of
these same nutrients. Solanum trilobatum
also called as thoodhuvalai is an herb used
to treat the common cold, cough and
asthma. The herb can be consumed by
mildly frying it in oil/ghee and then
grinding it. The plant is full of thorns, even
the leaves have thorns, it is important to
remove these thorns before cooking as the
thorns are considered to be mildly toxic.
84.7
3.9
0.7
3.8
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Crude fiber (g)
Carbohydrate (g)
Energy (kcal)
Calcium (mg)
Phosphorous (mg)
Iron (mg)
Table 1.2 Solanum trilobatum leaf
The herb can be stored in powdered form,
by drying the leaves under shade and mak-
ing a power out of it Roots used for consu-
mption in the form of electuary, decoction
or powder. Berries and flowers used to
relive cough. Whole plant Consumption,
bronchitis and other respiratory disorders,
carcinoma, aphrodisiac (flowers). Dyspn-
oea, anorexia, constipation, worm infes-
tation, blood disorders, hemiplegia, tra-
chyphonia, skin diseases, oedema, urinary
calculi, amenorrhoea, coryza, epilepsy,
dysuria.
1.3. VALLARAI LEAVES
Centella asiatica or vallarai- This is slender
perennial creeper found throughout trop-
ical regions of the world. In shallow waters
the plant puts floating roots and the leaves
rest on the top. In dry locations it puts out
numerous roots and the leaves are thin and
small. This plant prefers marshy damp and
wet places like paddy fields, grass areas
and river banks. This is harvested from
wild but can be grown and cultivated. Am-
ong other places, it grows well in Sri
Lanka and mostly exported to the West
from there. Vallarai has been used for
centuries for helping a variety of illness
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2.3
4.6
40
334
52
5
like blood pressure, rheumatism, fever and
mental disorders. Patients with varicose
veins have benefitted from increase in
vascular tone. This has been used
externally for burns, psoriasis and for
prevention of scar formation from surgery
and treatment of fistulas. This has been
also used to help patients with insomnia
due to it's a sedative effect. Vallarai is rich
in iron, calcium Vitamin A, C.
It comprises rich amount of vitamin B1
(thiamin), vitamin B2 (riboflavin) vitamin
B3 (niacin) and vitamin B6 (pyridoxine).
This will help you to convert carbohydr-
ates into glucose as well as to improve the
functioning of your nervous system. It has
also good amount of vitamin K. It has an
excellent source of minerals i.e. calcium,
magnesium, sodium, manganese and zinc.
Maintains youthful vigour and strength. It
improves memory, voice, physical stam-
ina, complexion and digestive capacity of
the body. The herb is also good for diab-
etics and people suffering from anemia. It
finds its use also in cosmetics as an ingr-
edient in face creams and anti-wrinkle
creams. Coriander seed powder is the
foremost ingredient of various cuisines all
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over the world. The Coriander Powder is
used as flavoring agent and every Indian
house-hold use huge quantities of ground
Coriander in Curry Powders, Garam
masala, other spice mixes and Chattiness.
Coriander seeds have a health-supporting
reputation that is high on the list of the
healing spices. Coriander seeds have been
associated with offering a feeling of
coolness and also reducing fever.
Consumption of coriander seeds has been
known to lessen excessive menstrual flow
2. LITERATURE REVIEW
2.1 MORINGA OLEIFERA
2.1.1Moringa oleifera: A Review of the
Medical Evidence for Its Nutritional,
Therapeutic, and Prophylactic Properties.
Part 1. Jed W. Fahey, Sc.D.
Moringa oleifera, or the horseradish tree,
is a pan-tropical species that is known by
such regional names as benzolive, drum-
stick tree, kelor, marango, mlonge, mul-
angay, nébéday, saijhan, and sajna. Over
the past two decades, many reports have
appeared in mainstream scientific journals
describing its nutritional and medicinal
properties. Its utility as a non-food product
has also been extensively described, but
will not be discussed herein, (e.g. lumber,
charcoal, fencing, water clarification,
lubricating oil). As with many reports of
the nutritional or medicinal value of a
natural product, there are an alarming
number of purveyors of “healthful” food
who are now promoting M. oleifera as a
panacea. While much of this recent enth-
usiasm indeed appears to be justified, it is
critical to separate rigorous scientific evi-
dence from anecdote. Those who charge a
premium for products containing Moringa
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spp. must be held to a high standard.
Those who promote the cultivation and use
of Moringa spp. in regions where hope is
in short supply must be provided with the
best available evidence, so as not to raise
false hopes and to encourage the most
fruitful use of scarce research capital. It is
the purpose of this series of brief reviews
to: (a) critically evaluate the published
scientific evidence on M. oleifera, (b)
highlight claims from the traditional and
tribal medicinal lore and from non-peer
reviewed sources that would benefit from
further, rigorous scientific evaluation, and
(c) suggest directions for future clinical
research that could be carried out by local
investigators in developing regions.
2.1.2. Phytochemical, nutritional and
antibacterial properties of dried leaf
powder of Moringa oleifera (Lam) from
Edo Central Province, Nigeria (Doss et al.,
2009)
Phytochemical, nutritional and antibacter-
ial properties of the dried leaf powder of
Moringa oleifera used as food supplement,
or source of vegetable in soup preparation
were investigatedin this study. The phyto-
chemicals identified in the leaf powder
included tannis, saponins,alkaloids, phe-
nols flavonoids and glycosides. The nutr-
itional investigations revealed the presence
of carbohydrates (29.08%), ascorbic acid
(140mg/100g); fibre (2.1%), protein
(6.88%)as well as iron (70mg/100g),
calcium (1530 mg/100g)), vitamin C (17.8
mg/100g)) potassium(255 mg/100g)),
magnesium (250 mg/100g)) and vitamin A
(19.9 mg/100g)). These have far reaching
nutritional importance in the health care
system in these localities whose childhood
malnutrition of 6-9year olds is 18
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compared to the South -South average of
12.8. The zones of inhibition were very
low or non-existence when tested against
Staphylococcus aureus (07cm), Pseudomo-
nas sp. (0), Klebsiella (0),and Escherichia
coli (0). The dry leaf powder is a good
source of phytochemicals/secondary meta-
bolites and nutrients but not antimicrob-
ials. The use of Moringa leaves as nutrient
should therefore be encouraged in this
locality ( Mensah et al.,2012 ).
2.1.3 Moringa oleifera: a natural gift-A
review
Moringa oleifera, Lam {Syn M.pterygo-
sperma Gaertn} usually mentioned in
literature as Moringa, is a natural as well
as cultivated variety of the genus Moringa
belonging to family Moringaceae .It is one
of the richest plant sources of Vitamins A
,B {1,2,3,6,7}, C,D,E and K. The vital
minerals present in Moringa include Calc-
ium, Copper, Iron, Potassium, Magnesium,
Manganese and Zinc. It has more than 40
natural anti-oxidants. Moringa has been
used since 150B.C. by ancient kings and
queens in their diet for mental alertness
and healthy skin. The leaves, pods, seeds,
gums , bark and flowers of Moringa are
used in more than 80 countries {including
Pakistan} to relieve mineral and vitamin
deficiencies, support a healthy cardiovas-
cular system, promote normal blood-
glucose levels, neutralize free radicals
{thereby reducing malignancy}, provide
excellent support of the body's anitflamm-
atory mechanisms, enrich anemic blood
and support immune system. It also impro-
ves eyesight, mental alertness and bone
strength. It has potential benefit in maln-
utrition, general weakness, lactating
mothers, menopause, depression and
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therapeutic use osteoporosis. It is also used
to make an efficient fuel, fertilizer and
livestock feed. Moringa is an edible extre-
mely safe plant. Its tree could easily and
cheaply be cultivated and grown in Paki-
stan. We need to explore therapeutic, nutri-
tional and benefit of this gift of nature rep-
orted to be one of the world's most useful
trees.
2.1.4 Effect of dehydration on the nutritive
value of drumstick leaves Pallavi Joshi*
and Dipika Mehta
Food based strategy’ is used as a tool for
combating micronutrient deficiencies. It is
also referred as dietary modification,
which encompasses a wide variety of
intervention that aim at increasing the
production, availability and consumption
of food products, which are rich in
micronutrients. One such food products are
green leafy vegetables. There are many
varieties of green leafy vegetables which
are though rich in micronutrients, but are
usually discarded or are not used for
human consumption. One such leaf, a rich
source of micronutrients but still under
exploited is drumstick leaf (Moringa
oleifira).The present study was done with
the objective to assess the effect of
different methods of drying (sun,shade and
oven drying) on the nutritive value of the
selected leaf with its fresh counterparts.
The results showed significant increase (p
< 0.01) in all the nutrients in the dried
samples of the leaves making them a
concentrated source of nutrients. Shade
dried samples had highest nutrient
retention followed by sun drying and oven
dried samples but the difference was not
statistically significant (p >0.05).
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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
management of atopy: Through inhibition
of mast cell degranulation and moderation
of release of interleukins
Solanum trilobatum is a widely used plant
in the Indian indigenous systems of medi-
cine (Shahjahan et al). It is mainly used in
the treatment of respiratory diseases like
bronchial asthma. In our present study, we
report that the aqueous and alcoholic extr-
mast cell degranulation. Further, aqueous
and alcoholic extracts of S. trilobatum sig-
nificantly decreased the release of IL1α
and increased the release of IL8 from the
cultured keratinocytes. Oral administration
of the aqueous and alcoholic extracts of S.
Trilobatum stabilized mast cells in experi-
mental rats.
2.2.2 evaluation of anti-inflammatory
activity of the leaf extracts of solanum

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trilobatum linn a.pandurangana* r.l khosaa
and s.hemalathab
Methanol extracts of Solanum trilobatum
Linn Leaf were investigated for anti-
inflammatory activity with acute and
chronic models. In the doses of 100, 200
and 300 mg kg–1exhibited significant (P <
0.05) anti-inflammatory activity in all the
models tested. The methanol extracts of
Solanum trilobatum Linn at 300 mg kg-1
showed maximum inhibition of 54.44 % in
carrageenan-induced rat paw oedema
while the standard drug indomethacin was
57.08 % after 3 hrs of carrageenan
injection. On the other hand at 100, 200
and 300 mg kg-1 inhibited with dextran,
histamine and serotonin-induced rat paw
oedema significantly and dose-
dependently compared with control group.
In the chronic inflammatory model, at 200
and 300 mg kg-1 inhibited the granuloma
weight by 22.65 %, whereas
theindomethacin inhibited 28.37 %.
2.2.3 Effect of Solanum trilobatum against
carbon tetrachloride induced hepatic
damage in albino rats .Indian J Med Res.
2004 Sep;120(3):194-8.
Many hepatoprotective herbal preparations
have been recommended in alternative
systems of medicine for the treatment of
hepatic disorders. No systematic study has
been done on protective efficacy of
Solanum trilobatum to treat hepatic
diseases. Protective action of Solanum
trilobatum extract (STE) was evaluated by
us in an animal model of hepatotoxicity
induced by carbon tetrachloride (CCl4)
(Shahjahan et al., 2004, 2005).
2.3 CENTELLA ASIATICA
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2.3.1 Chemical components of centella
asiatica and their bioactivities
centella asiatica (L.) Urban, a
prostrate, perennial herbaceous creeper
belongs to the genus Centella (Apiceae),
flourishing abundantly in moist areas and
distributing widely in tropical and
subtropical countries up to an altitude of 1
800 m. The plant is clonally propagated by
producing stolons that are characterized by
long internodes and nodes, on which are
borne reniform-cordate leaves and sessile
flowers in simple umbels. It is commonly
known as Gotu kola in Chinese, Indian
Pennywort in English, Brahmi in Hindi
and Manduukaparani in Ayurveda and
utilized as an important folk medicinal
herb by natives of Asia, southern and
middle Africa, southeastern United States
and Australia, with a long history of
therapeutic uses since ancient times.
2.3.2 Pharmacological review on centella
asiatica: a potential herbal cure-all
In recent times, focus on plant research has
increased all over the world. Centella
asiatica is an important medicinal herb that
is widely used in the orient and is
becoming popular in the West.
Triterpenoid, saponins, the primary
constituents of Centella asiatica are manly
believed to be responsible for its wide
therapeutic actions (Kessler. 2001). Apart
from wound healing, the herb is
recommended for the treatment of various
skin conditions such as leprosy, lupus,
varicose ulcers, eczema, psoriasis,
diarrhoea, fever, amenorrhea, diseases of
the female genitourinary tract and also for
relieving anxiety and improving cognition.
The present review attempts to provide
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comprehensive information on
pharmacology, mechanisms of action,
various preclinical and clinical studies,
safety precautions and current research
prospects of the herb. At the same time,
studies to evaluate the likelihood of
interactions with drugs and herbs on
simultaneous use, which is imperative for
optimal and safe utilization of the herb, are
discussed.
2.3.3 DNA-protective effect of
extract/fractions from centella asiatica (l.)
urban in single cell gel electrophoresis
assay
AIM: Centella asiatica (L.) Urban is a
well-known medicinal plant considered to
be one of the rasayana (rejuvenator) drugs
in classical Indian Ayurveda literature.
This study aimed analyzing the
genoprotective potential of different
extract/fraction obtained from C. asiatica.
METHODS: Aqueous methanolic extract
of Centella asiatica was fractionated with
hexane, chloroform, ethyl acetate and n-
butanol to obtain respective fractions viz.
CAH fraction, CAC fraction, CAE fraction
and CAB fraction. These extract/fractions
were studied for their antigenotoxic effect
against hydrogen peroxide (H2O2) -
induced DNA damage in human
lymphocytes using the Comet assay.
RESULTS: CAH fraction showed a potent
genoprotective activity and the activity
increased in dose-dependent manner while
CAE fraction was found to be least active.
The antigenotoxic activity of the
extract/fractions on the basis of IC50 were
in the order CAH fraction > CAM extract
> CAC fraction > CAB fraction > CAE
fraction.
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CONCLUSIONS: The present study
revealed that extract/fractions obtained
from C. asiatica are strong modulator of
genotoxicity caused by oxidative mutagen
and can be of great use for
chemoprevention trials (Arora et al., 2002)
2.3.4 Hepatotoxicity associated with the
ingestion of centella asiatica
Background: hepatotoxicity due to herbal
remedies is being increasingly recognized.
Centella asiatica (Centella asiatica Linn
Urban) is commercialized for multiple
conditions. Its active principles are
pentacyclic triterpenic saponosides
(asiaticoside, madecassoside). Clinical
case studies: we present three women (61,
52 and 49 years old) who developed
jaundice after taking Centella asiatica for
30, 20 and 60 days. Respective laboratory
tests: ALT: 1193, 1694 and 324 U/L; ALP:
503, 472 and 484 U/L; bilirubin: 4.23,
19.89 and 3.9 mg/dl. The first patient also
had ASMA 1/160 and AMA 1/320.
Respective pathological diagnoses:
granulomatous hepatitis with marked
necrosis and apoptosis; chronic hepatitis
with cirrhotic transformation and intense
necroinflammatory activity, and
granulomatous hepatitis.All patients
improved with Centella asiatica
discontinuation, and ursodeoxycholic acid
10 mg/kg/day.
The first patient took Centella asiatica
again, with recurrence of the damage. The
second one had taken this herb a year
before.Conclusions: many plants
synthesize hepatotoxic compounds.
Germander, Skullcap and Glycyrrhizin
contain di- or triterpenic active principles,
which can produce hepatic injury by
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promoting apoptosis and altering cell
membranes. We hypothesize that these
mechanisms may have resulted in injuries
associated with Centella asiatica. The
presence of autoantibodies and granulomas
also favors an immune-mediated
mechanism. Ursodeoxycholic acid has
anti-apoptotic properties, but we cannot
rule out that Centella asiatica
discontinuation alone may have resulted in
patient improvement.
3. MATERIALS AND METHODS
3.1 MATERIALS
3.1.1 DRUMSTICK LEAVES
The fresh drumstick leaves are obtained
from local market and the leaves are
spread on the cotton sheet for shadow
drying .The room selected for shadow
drying is well ventilated. Natural current
of air is used for shadow drying the leaves.
It took about six days for the leaves to dry
completely and powdered in mixer and it
can be stored for further use.
3.1.2 THOODUVALAI LEAVES
The leaves are obtained from market and
the leaves are dried in natural air. After
drying it can be powdered and stored for
further use.
3.1.3 VALLARAI LEAVES
The fresh leaves are obtained from local
market and the leaves are spread on the
cotton sheet for shadow drying .The room
selected for shadow drying is well
ventilated. Natural current of air is used for
shadow drying the leaves. It took about six
days for the leaves to dry completely and
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powdered in mixer and it can be stored for
further use.
3.1.4 ADDITIVES
CORN FLOUR
Commercially available corn flour
obtained from local market and it can be
stored in dry place for further use.
CORIANDER POWDER
The coriander powder obtained
from market for making soup.
PEPPER POWDER
Pepper powder is obtained and then
stored in dry place.
SALT
Salt is used in correct quantity and
it is a natural preservative.
3.2 METHODS
3.2.1. RAW MATERIAL
CHARACTERIZATION
3.2.1.1 DETERMINATION OF
MOISTURE
Moisture content is important factor in
drying leaves. Generally moisture can be
analysed in hot air oven drying method.
The moisture content of drumstick,
thooduvalai and vallarai leaves powder can
be determined by AACC-44-15a method
(AACC, 2005) based on the loss in weight
after drying the sample for 3 h at 105°C,
expressed in percentage moisture content.
Initially the weight of sample is taken and
then dried in oven. After drying the weight
of the sample is taken and the difference in
weight is calculated using formula.
Usually the moisture content is denoted in
percentage.
PROCEDURE
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5g of powdered sample was taken in a
pre-weighed aluminium dish and placed in
the hot air oven maintained at 130°C for 1
h.The samples were cooled in a desiccator
to room temperature and the loss in weight
was reported in percentage.
Moisture % = (wt of sample before drying
– wt of sample after drying)× 100
Wt of sample before drying
3.2.1.2. DETERMINATION OF ASH
Ash is a index of mineral content of the
leaves powder. Generally leaves are rich in
iron and calcium.The weight of the sample
is taken and then burned in muffle
furnace.The percentage of ash is calculated
by using formula. The ash content of
green leaves powder was estimated by the
AACC-80-01 method (AACC, 2005), as
the inorganic residue remaining on
incineration in the open under atmospheric
pressure.
PROCEDURE
5g of the sample was weighed into a pre-
weighed silica crucible. It was incenerated
over a burner till charring was complete.
Then, the crucibles were transferred to a
muffle furnace maintained at 550-600°C
until light grey ash resulted or to constant
weight, the cooled in a desiccators and the
weight was noted.
Ash % = weight of ash × 100
Weight of sample
3.2.1.3 Determination Of Protein – semi
micro Kjeldhal Method
The protein content is not only a useful
parameter for determining nutritional
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value, but also gives important
technological indications. Here the protein
content of all the three green leaves
samples is estimated by semi micro
Kjeldahl method (AACC 46-12). In the
Kjeldahl procedure, proteins and other
components in the sample are digested
with H2SO4 in the presence of catalyst.
The total organic nitrogen is converted into
ammonium sulphate. The digest is
neutralized with alkali and distilled into a
boric acid solution. The borate ions formed
are titrated with standardized acid, which
converted into nitrogen in the sample. The
result of the analysis represents the crude
protein content of the food nitrogen also
comes from non-protein components. So, a
correction factor 6.25 is used to get the
%protein.
Reagents:
1. Digestion Mixture: Powdered potassium
sulphate, copper sulphate and selenium
dioxide were mixed thoroughly in the ratio
5:2:1.
2. Sodium hydroxide Solution (40%): 40g
of sodium hydroxide was dissolved in
distilled water and made up to 100ml.
3. Boric acid (2%): 2 g boric acid
dissolved in warm water, cooled and made
up to 100ml.
4. Mixed Indicator: 0.1% solution each of
bromocresol green and methyl red were
prepared in absolute alcohol and then 5
parts of the first one was mixed with one
part of the second.
5. N/70 hydrochloric acid: approximately
1.3ml of AR hydrochloric acid was
dissolved in 1 litre of water.
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6. Standard ammonium sulphate: 0.942 g
AR ammonium sulphate was dissolved in
distilled water and made up to 1 litre. It
may be noted that 5ml of this solution as
equivalent to 1 mg of nitrogen.
Procedure:
Approximately 1 g of sample was
weighed into Kjeldahl flask. Then, 1-2 g of
digestion mixture, 15 ml of concentrated
H2SO4 and 2-3 glass beads were added.
The flask is kept for digestion and
removed when the liquid is clear, then
cooled, diluted and transferred to a 100ml
volumetric flask and made up to the mark.
5ml of that solution was pipetted out into
the distillation apparatus and about 25ml
of distillate that contained ammonia was
collected in the flask having 5ml of 2%
boric acid and 3 drops of mixed indicator.
The ammonia was converted to
ammonium metaborate and titrated with
standardized N/70 hydrochloric acid. The
percentage of protein was calculated using
the following formula,
Protein% = (V1- V2) × V3 × 100
V4 × W × 1000 × A
Where,
V1 = Volume of N/70 Hydrochloric acid
required for sample
V2 = Volume of N/70 Hydrochloric acid
required for blank
V3 = Volume of sample solution made up
after digestion
V4 = Volume of sample solution taken for
distillation
W = Weight of sample
A = Acid factor
3.2.2 PROCEDURE FOR MAKING
SOUP POWDER
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3.2.2.1 PREPARATION OF THE
LEAVES FOR DRYING
Sorting
Fresh, green, un-damaged, non - insect
infested, bruised, discolored,decayed and
wilted leaves were discarded before
washing the leaves, as decayed and wilted
leaves give a bad flavor to the whole
batch. Besides decayed and wilted leaves
can lead to loss of nutrients too.
Washing
The stalks of the leaves were cut from the
main branches and th leaves were washed
thoroughly three to four times with plenty
of water to remove all the adhering dust,
dirt particles. After washing the stems of
the leaves were tied together in small
bunches and was hung in an airy space to
drain away extra water and to air - dry the
leaves. The residual moisture was
evaporated at a room temperature, before
the actual drying process on a clean paper
with constant turning over to avert fungal
growth. After air drying, all the stems and
branches of the leaves were removed and
only the leaves were used for drying.
Shadow drying
The air - dried leaves were spread
on cotton sheets but instead of keeping
them on the roofs the leaves were kept in
the room only. The room selected for
shadow drying was well ventilated.
Natural current of air was used for shadow
drying the leaves. It took about six days
for the leaves to dry completely and
become crisp and brittle to touch.
3.2.2.2 POWDERING OF DRIED
LEAVES
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After shadow drying of leaves , the
leaves can be powdered using mixer. The
particle size of the powder is 0.2 micron.
The powdered leaves are stored in air tight
container for further processing of making
soup powder.
3.2.2.3 HOT WATER BLANCHING
Normally the leaves are bitter in
taste. So hot water blanching is done to
remove bitterness of powdered leaves.
Blanching is boiling the leaves in water for
an extended period of time to remove the
bitterness. Drumstick , thooduvalai and
vallarai leaves powder blanched separately
for 10-12 minutes.
3.2.2.4 HOT AIR OVEN DRYING
Hot air ovens are electrical devices used in
sterilization. The oven uses dry heat to
sterilize articles. Generally, they can be
operated from 50 to 300 °C (122 to
572°F). There is a thermostat controlling
the temperature. These are digitally
controlled to maintain the temperature.
Their double walled insulation keeps the
heat in and conserves energy, the inner
layer being a poor conductor and outer
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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layer being metallic. There is also an air
filled space in between to aid insulation.
An air circulating fan helps in uniform
distribution of the heat. These are fitted
with the adjustable wire mesh plated trays
or aluminium trays and may have an on/off
rocker switch, as well as indicators and
controls for temperature and holding time.
The capacities of these ovens vary. They
do not require water and there is not much
pressure build up within the oven, unlike
an autoclave, making them safer to work
with. This also makes them more suitable
to be used in a laboratory environment.
They are much smaller than autoclaves but
can still be as effective. After hot water
blanching , all the three powdered leaves
are separately spread on the aluminium
plate and it is kept in oven for one hour at
60°c.
3.2.2.5 METHODOLOGY FOR MAK
ING SOUP POWDER
Drumstick leaves powder, thooduvalai
leaves powder, vallarai leaves powder,corn
flour, coriander powder, pepper powder ,
salt are mixed in correct quantity to make
instant mix soup powder.
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The three different powdered leaves
weighed equally and mixed well. The corn
flour is added and mixed. The required
quantity of coriander powder , pepper
powder is taken and then added. Finally
salt is added and then stored in airtight
container.
4. RESULTS AND DISCUSSION
The chemical composition such as
moisture content , protein , ash , crude
fiber for moringa oleifera , solanum
trilobatum , centella asiatica , ready mix
soup powder were determined. Consumer
acceptance depends on various factors
such as flavor , color , quality and mouth
feel so that these factors were analysed and
sensory evaluation also carried out. The
nutritional characteristics of soup powder
also analysed and reported.
Sample
Drumstick leaves powder
Thooduvalai leaves powder
Vallarai leaves powder
Table 1.5 Proximate composition of raw material
4.2 ANALYSIS OF SOUP POWDER
4.2.1 Proximate Composition Of Soup
Powder
Thechemical composition such as
moisture, protein, ash, crude fiber for soup
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Cooking
Making soup from ready mix soup powder
is one of the simplest method in cooking.
Water is measured and then boiled. Ready
mix soup powder is added to the boiling
water and stirred well.
4.1 Raw Material Characterization
4.1.1 PROXIMATE ANALYSIS
The chemical composition of drumstick ,
thooduvalai , vallarai leaves are presented
in table. Vallarai leaves has high moisture
content compare to other two leaves.
Moisture content was analysed by using
oven drying method. And also vallarai
leaves are rich in protein. Generally
protein content were etermined by kjeldhal
method. Ash content was analysed and it is
index of mineral content of powdered
leaves.
Moisture Ash Protein Fiber
% % % %
8.5 8.6 5.2 14.35
8.8 16.4 3.5 11.25
9.5 13.2 6.5 12.38
powder were determined. The values are
presented in table. The nutritional value of
soup powder is increased after mixing
essential ingredients
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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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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
oleifera , solanum trilobatum , centella
asiatica )soup is good for health. Leaves
can be given to infants and growing
children and serve as a good tonic.
However it may be difficult for children to
eat them naturally, as they are bitter. But
we removed the bitterness of leaves by hot
water blanching for making soup powder.
So it is not difficult for children to drink
the soup. Consuming of combination of
these three leaves soup daily is highly
nutritious. Because generally the
drumstick leaves are the most nutritious
part of the plant, being a significant source
beta-carotene, magnesium and protein.
Drumstick leaves more effective for
growing kids in providing minerals for
strong bones and teeth. Iron is also present
in high value, which can be a great dietary
supplement for anemic patients.
Thooduvalai leaves reduces cough and
phlegm in addition to improving digestive
functions.Vallarai leaves improves the
functioning of your nervous system. It has
also good amount of vitamin K. It has an
excellent source of minerals i.e. calcium,
magnesium, sodium, manganese and zinc.
Finally concluded that soup powder is
highly nutritious.

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