Herbal nutrition is increasingly recognized for its role in promoting health through plant-derived bioactive compounds. This study aimed to develop and evaluate a herbal nutritional powder formulated from curry leaves (Murrayakoenigii), moringa leaves (Moringa oleifera), flaxseeds (Linum usitatissimum), and other traditional ingredients. Three formulations (T1, T2, T3) were prepared in varying proportions. Organoleptic evaluation was conducted using a 7-point hedonic scale by a panel of 20 judges. The best-accepted formulation (T2) underwent proximate, vitamin, mineral, fatty acid, antioxidant (DPPH, FRAP, ABTS), and microbial analyses using standard AOAC methods. Formulation T2 (50% curry leaves, 20% moringa leaves, 10% flaxseeds, 20% other ingredients) received the highest sensory scores. Nutritional analysis revealed that per 100 g, the powder contained 13.4 g protein, 32.5 g carbohydrates, 14 g fat, 11.2 g dietary fiber, 3% ash, and 309.6 kcal energy. It also provided key micronutrients: iron (7.1 mg), calcium (160 mg), zinc (1.68 mg), vitamin A (0.03 mg), vitamin E (4.75 mg), vitamin B1 (0.43 mg), along with essential fatty acids including alpha-linolenic acid (0.8 mg), linoleic acid (0.9 mg), and oleic acid (0.1 mg). Microbial analysis confirmed safety, with aerobic plate count and yeast/molds<10 CFU/g, and no detectable Enterobacteriaceae or Staphylococcus aureus. The T2 herbal nutritional powder formulation demonstrated excellent sensory attributes, a rich nutritional profile, antioxidant activity, and microbial safety. It holds significant potential as a functional food supplement in promoting dietary health and wellness.
Introduction
I. Introduction
Herbal nutrition aims to improve health by incorporating plant-based ingredients rich in vitamins, minerals, fiber, and bioactive compounds. Increasing awareness of health and disease prevention has elevated the use of herbs like curry leaves, moringa leaves, flaxseeds, and urad dal due to their therapeutic and nutritional properties.
Curry leaves: Rich in antioxidants and have anti-diabetic, antimicrobial, and anti-inflammatory properties.
Moringa leaves: High in vitamins A, C, E, and essential amino acids; known for wound healing and antioxidant effects.
Flaxseeds: Source of omega-3 fatty acids, lignans, and fiber; aid in heart health, digestion, and blood sugar control.
Urad dal: High in protein, lysine, iron, calcium, and folate; balances amino acid profiles in plant-based diets.
The study aimed to formulate a nutrient-dense herbal nutritional powder combining these ingredients for dietary and therapeutic use.
II. Materials and Methods
Ingredients
Procured from local and certified organic sources in Telangana, India. Major ingredients: curry leaves, moringa leaves, flaxseeds, urad dal, red chili, garlic.
Formulations
Three powder samples (T1, T2, T3) were prepared by varying proportions of:
Curry Leaves (CL)
Moringa Leaves (ML)
Flaxseeds (FS)
Other Ingredients (OI): urad dal, garlic, red chili
Formulations:
T1: 30% CL + 40% ML + 15% FS + 15% OI
T2: 40% CL + 30% ML + 15% FS + 15% OI
T3: 25% CL + 25% ML + 25% FS + 15% OI
Preparation Process
Ingredients were dry roasted, cooled, ground into fine powder, mixed with salt, and stored in airtight containers.
Analyses Conducted
Sensory evaluation (taste, texture, aroma, etc.)
Proximate and nutritional analysis (protein, fiber, fat, moisture, ash, carbs)
Mineral and vitamin content
Microbial analysis (30 days)
Statistical evaluation using ANOVA
III. Results and Discussion
1. Sensory Evaluation
Sample T2 was rated highest for taste, aroma, and overall acceptability, and selected for final analysis.
Attribute
T1
T2
T3
Taste (mean ± SD)
6.7 ± 0.47
6.75 ± 0.44
6.25 ± 0.78
Aroma
6.35
6.7
6.5
Overall Acceptability
6.25
6.65
5.9
2. Nutritional Composition of Optimized Powder (T2)
Parameter
Value
Unit
Protein
13.4
g/100 g
Carbohydrates
32.5
g/100 g
Total Fat
14.0
g/100 g
Dietary Fiber
11.2
g/100 g
Ash
3.0
%
Moisture
7.15
%
Protein: From urad dal, flaxseeds, and moringa; supports muscle growth and metabolism.
Carbs: Provides moderate energy without high glycemic load.
Fat: Healthy fats (mainly omega-3s) from flaxseeds.
Fiber: Excellent for digestive health and weight control.
Ash: Indicates high mineral content.
Moisture: Low enough to ensure shelf-stability.
3. Mineral Composition
Mineral
Content
% of Daily RDA (approx.)
Iron
7.1 mg
34–42%
Calcium
160 mg
16%
Zinc
1.68 mg
14–17%
Significant iron source – beneficial for preventing anemia.
Good calcium and zinc levels for bone and immune health.
4. Vitamin Composition
Vitamin
Content
Contribution to RDA
Vitamin A
0.03 mg
3–5% (as β-carotene)
Vitamin E
4.75 mg
48–59%
Vitamin B1
0.43 mg
35–43%
Notable levels of Vitamin E and B1, key for antioxidant protection and energy metabolism.
Conclusion
The present study successfully formulated and evaluated a herbal nutritional powder incorporating curry leaves, moringa leaves, flaxseeds, and other traditional ingredients. Among the three formulations, T2 (50% curry leaves, 20% moringa leaves, 10% flaxseeds, and 20% other ingredients) exhibited the highest organoleptic acceptability, making it the most favorable variant. Comprehensive nutritional analysis revealed that the powder is a valuable source of protein, essential fatty acids, dietary fiber, minerals (iron, calcium, zinc), and vitamins (A, E, B1), aligning with dietary requirements for functional health. Additionally, product exhibited excellent microbial safety, with negligible microbial load and absence of pathogens. These findings support the formulation’s potential as a safe, shelf-stable, and nutritionally enriched functional food with promising applications in health-focused diets and food supplementation programs.
References
[1] AOAC International. (2001). Protein (Total) in Food, Kjeldahl Method (Method 928. 08). In Official Methods of Analysis (17th ed., pp, 15-16). AOAC International.
[2] AOAC International. (2019). Fat in Food (920.39). In Official Methods of Analysis (21st ed., pp. 10-15). AOAC International. DOI: 10.5740/jaocint.21.method.920.39
[3] AOAC International. (2022). Ash in Foods, Gravimetric Method (Method 942.05). In Official Methods of Analysis (22nd ed., pp. 20-22). AOAC International. DOI: 10.5740/jjaocint.21.method.942.05
[4] AOAC International. (2022). Calcium in Food, Atomic Absorption Spectrophotometric Method (Method 984.27). In official Methods of Analysis (22nd ed., pp. 20-25). AOAC International. DOI: 10.5740/jjaocint.21.method.984.27
[5] AOAC International. (2022). Carbohydrates in Foods, Liquid Chromatography Method (Method 984.27). In Official Methods of Analysis (22nd ed., pp. 20-25). AOAC International. DOI: 10.5740/jjaocint.21.method.985.29
[6] AOAC International. (2022). Iron in Food, Atomic Absorption Spectrophotometric Method (Method 985.35). In Official Methods of Analysis (22nd ed., pp. 30-35). AOAC International. DOI: 10.5740/jjaocint.21.method.985.35
[7] AOAC International. (2022). Moisture in Foods, Air Oven Method (Method 925.10). In Official Methods of Analysis (22nd ed., pp. 10-12). AOAC International. DOI: 10.5740/jjaocint.21.method.925.10
[8] AOAC International. (2022). Total Dietary Fiber in Foods, Enzymatic-Gravimetric Method (Method 991.43). In Official Methods of Analysis (22nd ed., pp. 40-45). AOAC International. DOI: 10.5740/jjaocint.21.method.991.43
[9] Gopalakrishnan, L., Doriya, K., & Kumar, D. S. (2016). Moringa oleifera: A review on nutritive importance and its medicinal application. Food Science and Human Wellness, 5(2), 49–56. https://doi.org/10.1016/j.fshw.2016.04.001
[10] Meher, J., Geethu, M., Gnaniar, K., & Nair, M. R. S. (2024). A comprehensive review on the morphology, chemistry, and multifaceted applications of curry leaves (Murraya koenigii). African Journal of Biological Sciences, 6(14), 5070–5092. https://doi.org/10.48047/AFJBS.6.14.2024.5070 5092
[11] Nowak, W., &Jeziorek, M. (2023). The Role of Flaxseed in Improving Human Health. Healthcare (Basel, Switzerland), 11(3), 395. https://doi.org/10.3390/healthcare11030395
[12] Sha?e, N. M., Shahriman Shah, R. N. I., Krishnan, P., Abdul Haleem, N., & Tan, T. Y. C. (2022). Evaluation of Moringa oleifera (Lam.) for potential wound healing: A scoping review of in vivo studies. Molecules, 27(17), 5541. https://doi.org/10.3390/molecules27175541
[13] ICMR-NIN. (2020). Nutrient Requirements for Indians. Indian Council of Medical Research – National Institute of Nutrition, Hyderabad, India. Retrieved from: https://www.nin.res.in/RDA_short_report_2020.html
[14] Bhatty, R. S. (1995). Nutrient composition of whole flaxseed and flaxseed meal. Food Research International, 28(4), 297–300. https://doi.org/10.1016/0963-9969(95)00002-8
[15] NIH Office of Dietary Supplements. (2021). Omega-3 Fatty Acids: Fact Sheet for Health Professionals. National Institutes of Health. Retrieved from: https://ods.od.nih.gov/factsheets/Omega3FattyAcids-HealthProfessional/
[16] Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56(8), 365–379. https://doi.org/10.1016/S0753-3322(02)00253-6
[17] Swanson, D., Block, R., & Mousa, S. A. (2012). Omega-3 fatty acids EPA and DHA: Health benefits throughout life. Advances in Nutrition, 3(1), 1–7. https://doi.org/10.3945/an.111.000893.
[18] Beuchat, L. R. (1981). Microbial stability as affected by water activity. Cereal Foods World, 26, 345–349.
[19] FSSAI. (2020). Manual of Methods of Analysis of Foods: Microbiological Testing. Food Safety and Standards Authority of India. Retrieved from: https://fssai.gov.in
[20] ICMSF. (2005). Microorganisms in Foods 6: Microbial Ecology of Food Commodities. Springer Science & Business Media.
[21] Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern Food Microbiology (7th ed.). Springer Science & Business Media.