Development and evaluation of different value-added products from the different varieties of moringa leaves (Moringa oleifera)

In India's vast agricultural tapestry, the drumstick tree (Moringa oleifera) emerges as a resilient asset, its leaves brimming with vitamins, minerals, and antioxidants that could revolutionize nutrition amid widespread deficiencies affecting over 50% of the population (National Family Health Survey, 2023). Despite annual production of 1.2 million tonnes from 380 km², moringa remains underutilized in processed foods, prompting this study to develop value-added products using powder from varieties PKM-1, PKM-2, ODC, and Prayagraj Local. Conducted at Naini Agricultural Institute, Prayagraj, during the 2025 season, the research employed a randomized block design with three replications, incorporating 10% moringa into sweet cookies, salty cookies, instant soup premix, and energy bars against a control, evaluating physico-chemical, nutritional, sensory, and economic attributes. Physico-chemical analysis revealed moisture of 5.22-11.90% and hardness increase of 179.78% (178-498 g) in incorporated treatments (ANOVA p<0.0001). Nutritional gains included iron up to 17.56 mg/100 g (PKM-2), protein 18.66 g/100 g, calcium 649.47 mg/100 g, vitamin C 6 mg/100 g, and beta-carotene 740 mcg (p<0.00001). Sensory scores reached 8.50 on a 9-point scale (p = 0.014-0.070). Economic viability showed costs Rs. 0.096-0.612 per unit and B:C ratios 1.56-4.20. PKM-2 excelled in iron enhancement. These findings advance postharvest technology by offering scalable, nutrient-dense products for malnutrition alleviation and rural economies.