Assessment Of Nutritional Composition And Antioxidant Activity Of Pasta Incorporated With Fresh Moringa Oliefera And Solanum Nigrum Leaves


  • Sam Higginbottom Institute of Agriculture, Technology & Sciences, Department of Foods and Nutrition, Allahabad, India


The study was carried out with objectives to determine the nutritional composition and antioxidant activity of Pasta incorporated with Moringa oliefera and Solanum nigrum leaves. Pasta was prepared by utilization of Refined wheat flour ,Solanum nigrum and Moringa oliefera at 90:5:5 percent ,85:5:10 percent and 85:10:5 percent level referred to as T T and T respectively .and Control was made with basic ingredients without 1, 2 3 incorporation of leaves mixture. sensory evaluation for prepared products was done by using 9 Point hedonic scale .Data obtained were statistically analyzed by using ANOVA ,Critical Difference and T test . Best treatment from sensory evaluation and control were carried out for nutritional analysis and Antioxidant activity .Analysis was done by using the standard procedure of AOAC. Iron, calcium and Vitamin C contents were determined by Thiocyanate method (colometric), volumetric method and 2, 6- Dichlorophenol dye method respectively. Beta carotene content was analyzed by the method given by Ranganna, 2001 while Polyphenol content and % radical scavenging activity were assessed by the Folin-Ciocalteu method and DPPH method respectively .In context with organoleptic attributes Treatment T2 made with fresh leaves mixture 2 (Refined wheat flour +Moringa oliefera and Solanum nigrum with the ratio of 85:10:5) were most acceptable in comparison with other treatment, Results shows a significant difference between T and best treatment T0 in context with Moisture , Ash ,Protein 0 2 ,Carbohydrate, Energy ,Calcium ,Vitamin C and Beta carotene as the calculated value of t is found to be greater than tabulated value of “t†4.303 which denoted that Moisture, Ash, , Carbohydrate, Energy ,Iron , Calcium ,Vitamin C and Beta carotene content of T2 is better in comparison with T0 where as in context with Antioxidant2. activity Polyphenolic content , flavanoids content T2 is better in comparison with T0.


Moringa olifera, Solanum nigrum, Nutritional Composition, Antioxidant Properties

Full Text:


Seshadri S., Nambiar V. S., (2003). Kanjero (Digera arvensis) and drumstick leaves (Moringa oleifera): Nutrient Profile and Potential for Human Consumption. World R e v i e w o f N u t r i t i o n a n d Dietetics.;Vol91pp:41–59

Jain R., Sharma A., Gupta S., Sarethy P. I., Gabrani R., (2011). Solanum nigrum: Current Perspectives on Therapeutic Properties. Alternate Medicine Review. vol16(1) pp:78-85

Padamasree A., Sharma K. G., Semwal D. A., Mahesh C., (2013). Antioxygenic activity of Solanum nigrum L. leaves in sunflower oil model system and its thermal stability. Journal of Food and Nutrition


Srivastava R. P., Kumar S., (2009). Fruits and Vegetable drying, dehydration and rd concentration. 3 Edition, published by International book distributing company, Lucknow. pp: 14

Srilakshmi B., (2011). Food Science. New th Age International (P) Limited Publishers.5 edition, New Delhi, 289.

AOAC, (2005) “Official method of analysis of the association of official analytical chemists.†18th Ed. Inc. Virginia, Washington DC, USA.

Lowry O. H., Rosebrough N. J., Farr A. L., Randall R.J., (1951). Protein measurement with the Folin Phenol Reagent. Journal of Biochemistry Chemistry. 193(1):265-275

Ranganna S., (1986). Handbook of Analysis and Quality Control for Fruit and Vegetables Products, 2nd ed.Tata Mc graw Hill Publishing Company.New Delhi. India. Pp 12-17.

Day R. A., Underwood A. L., (1986). th Quantitive analysis5 ed. Prentice .Hall Publication,pp:701

Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. American journal of Enology and Viticulture, 16, 144-158.

Krishnaveni M. , Nandhini N . , Dhanalakshmi R., (2014). invitro antioxidant potential of phasealous lunatus l. Seeds . World Journal of Pharmacy and Pharmaceutical Sciences, vol 3(7),pp:12871294.

Blois M. S . (1958) “Antiox idant determinations by the use of a stable free radical†Nature 181 pp. 1199-1200 13. Gupta S. C., Kapoor U. K., (2002). Fundamentals of Applied Statistics. Chandnd and Sons 2 edition, New Delhi. pp :51-85

Nambiar V.S. and Parnami S.,(2014) Standardization and Organolepti c Evaluation of Drumstick (Moringa oleifera) Leaves Incorporated Into Traditional Indian Recipes ,Trees for life Journal, Vol 3:2 Open access.


  • There are currently no refbacks.