Preparation and Quality Characterization of Herbal Nutritional Powder

Abstract

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.

2. Nutritional Composition of Optimized Powder (T2)

• 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

• Significant iron source – beneficial for preventing anemia.

• Good calcium and zinc levels for bone and immune health.

4. Vitamin Composition

• 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

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Copyright

Copyright © 2025 Vadla Haritha, Anil Bukya. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.