• J. Merlin Rani
• Dr. D. Vijayarani

Nutritional problems like PEM, anaemia and vitamin A deficiency continue to plague a large proportion of Indian children. Moringa oleifera flower contains adequate amount of calcium, iron, vitamin C and fiber for the women, children and old age people. Moringa oleifera is widely used in India, since the Ayurveda and Yunani medicinal systems, use it for the treatment of several ailments. The flowers have many therapeutic values for human beings. But it was less utilized by the people. Hence, the present study was undertaken to use the M. oleifera flowers for the development food products. The M. oleifera flowers powder was prepared by dehydration method and the food products such as vermicelli, chappathi and idli powder were prepared by the incorporation of M. oleifera flowers powder at various concentrations (5%, 10% and 15 %). The sensory evaluation results revealed that, 15 % of M. oleifera flowers powder incorporated Idly powder, 10 % incorporated Chappathi and 5 % incorporated Vermicelli were accepted by most of the people. The nutrient content of100 gm of Moringa oleifera flower powder was analysed and was reported as 3.2% of ash, 5.18% of moisture, 12 g of protein, 3% of fiber, 44.8 mg of vitamin C, 48 mg of calcium, 11 mg of iron, 32 mg of phosphorus and 160 μg of β carotene. The biochemical analysis of Moringa oleifera flower incorporated idli powder was carried out and it was reported as 5% of ash, 9.20% of moisture, 42 g of protein, 3.50 of fiber, 24 mg of calcium, 46 mg . Moringa oleifera flower powder incorporated products were stored upto 30 days without undergoing any deteriorative change under both room and refrigeration condition. The present findings provide a new strategy to utilize the M. oleifera flower powder as nutritional as well as functional ingredient for eradicating many of the diseases.

"Development and Standardization of Moringa Oleifera Flower Powder Incorporated Food Products", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 4, page no.374-379, April-2019, Available :http://www.jetir.org/papers/JETIRBF06074.pdf

"Development and Standardization of Moringa Oleifera Flower Powder Incorporated Food Products", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 4, page no. pp374-379, April-2019, Available at : http://www.jetir.org/papers/JETIRBF06074.pdf