Evaluation of physicochemical and bio-functional properties of flavoured milk fortified with Moringa pod pulp powder during storage

This study evaluated the proximate composition, physicochemical stability, sensory quality, microbial safety, and functional properties of flavoured milk fortified with Moringa oleifera pod pulp powder (MPP) over 90 days of storage at 27 °C. Proximate analysis confirmed the stability of total solids, carbohydrates, proteins, fats, and ash content. Acidity, pH, and viscosity remained consistent, ensuring desirable texture and sensory quality, while microbiological analysis validated product safety throughout storage. MPP fortification significantly enhanced the bioactive and functional profile of flavoured milk. Total phenolic content (TPC) increased from 1.95 ± 0.06 to 4.19 ± 0.10 mg GAE/100 mL, and total flavonoid content (TFC) rose from 0.88 ± 0.03 to 1.34 ± 0.03 mg QE/100 mL upon fortification. Antioxidant activity improved markedly, with DPPH inhibition increasing from 7.01 ± 0.78% to 34.56 ± 1.13%, ABTS scavenging activity from 33.52 ± 0.17 to 186.18 ± 2.22 µM TE/100 mL, and FRAP values from 0.110 ± 0.005 to 0.642 ± 0.009 mM TE/100 mL. The antihypertensive activity of fortified milk (24.93 ± 1.79%–26.82 ± 0.89%) was approximately sixfold higher than that of the control (3.59 ± 0.29%–4.30 ± 0.36%). TPC, TFC, antioxidant activity, and ACE inhibition remained stable throughout the 90-day storage period. Overall, MPP fortification substantially enhanced the antioxidant, antihypertensive, and antidiabetic potential of flavoured milk without compromising its physicochemical stability or sensory attributes, highlighting its promise as a functional dairy beverage.