Journal of Innovative Agriculture | Volume 13 Issue 3 | Pages: 1-10 | Doi : 10.37446/jinagri/rsa/13.3.2026.1-10

Research Article

OPEN ACCESS | Published on : 30-Sep-2026

Valorization of over-mature Moringa oleifera pod powder as a functional ingredient in sambar powder

• Chittimothu Suresh Babu
• College of Agricultural Science & Applied Research, Bharatiya Engineering Science & Technology Innovation University, Gownivaripalli, Gorantla, Sri Sathya Sai District, Andhra Pradesh – 515 231, India.

Ramgopal Moppuri
• College of Agricultural Science & Applied Research, Bharatiya Engineering Science & Technology Innovation University, Gownivaripalli, Gorantla, Sri Sathya Sai District, Andhra Pradesh – 515 231, India.

Abstract

Background: Moringa oleifera Lam. (drumstick) pods contain bioactive compounds, including glucosinolates, isothiocyanates, carotenoids, polyphenols, selenium, and sulfur-containing compounds. However, over-mature or firm pods are often underutilized and discarded as low-value agricultural residues. This study explored their potential as a value-added functional ingredient in sambar powder.

Methods: Sambar powder formulations were prepared with M. oleifera pod powder (MPP) at graded substitution levels of 0%, 5%, 10%, and 15% (w/w). Proximate composition, mineral content, in vitro antioxidant activity using DPPH radical scavenging and FRAP assays, total phenolic content, and sensory acceptability were evaluated using standard food science protocols and AOAC (2016) methods. Storage stability (moisture content and peroxide value) of the control (T0) and the 15% MPP formulation (T3) was assessed for six months under ambient conditions (30 ± 2°C and 65 ± 5% relative humidity).

Results: The formulation containing 15% MPP (T3) showed significantly (p ≤ 0.05) higher crude protein (17.86%), dietary fibre (15.33%), calcium (584 mg/100 g), iron (27.3 mg/100 g), and DPPH radical-scavenging activity (89.7%) compared with the control (T0). Sensory evaluation by 25 semi-trained assessors using a 9-point hedonic scale indicated adequate acceptance of T3. Six-month ambient storage data showed that T3 maintained lower moisture content and peroxide values than the control throughout the storage period.

Conclusion: The incorporation of over-mature M. oleifera pod powder into sambar powder demonstrates its potential as a value-added functional ingredient, with improvements in nutritional and antioxidant attributes while maintaining sensory acceptability; T3 also showed lower moisture content and peroxide values than the control during storage. The findings support the potential utilization of over-mature Moringa pods for functional food development and agricultural waste valorization.

Keywords

Moringa oleifera, functional food, sambar powder formulation, bioactive phytochemicals, antioxidant bioactivity, post-harvest valorization, nutritional enrichment, waste-to-value

References

• Anwar, F., Latif, S., Ashraf, M., & Gilani, A. H. (2007). Moringa oleifera: A food plant with multiple medicinal uses. Phytotherapy Research, 21(1), 17–25. https://doi.org/10.1002/ptr.2023

  AOAC International. (2016). Official methods of analysis of AOAC International (20th ed.). AOAC International.

  Atawodi, S. E., Atawodi, J. C., Idakwo, G. A., Pfundstein, B., Haubner, R., Wurtele, G., Bartsch, H., & Owen, R. W. (2010). Evaluation of the polyphenol content and antioxidant properties of methanol extracts of the leaves, stem, and root barks of Moringa oleifera Lam. Journal of Medicinal Food, 13(3), 710–716. https://doi.org/10.1089/jmf.2009.0057

  Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292

  Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT–Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5

  Dhakar, R. C., Maurya, S. D., Pooniya, B. K., Bairwa, N., Gupta, M., & Sanwarmal. (2011). Moringa: The herbal gold to combat malnutrition. Chronicles of Young Scientists, 2(3), 119–125.

  Fahey, J. W. (2005). Moringa oleifera: A review of the medical evidence for its nutritional, therapeutic, and prophylactic properties–Part 1. Trees for Life Journal, 1(5), 1–15.

  Food and Agriculture Organization of the United Nations, International Fund for Agricultural Development, United Nations Children's Fund, World Food Programme, & World Health Organization. (2023). The state of food security and nutrition in the world 2023. Food and Agriculture Organization of the United Nations.

  Food Safety and Standards Authority of India. (2020). Food safety and standards (Food products standards and food additives) regulations. Food Safety and Standards Authority of India.

  Goyal, B. R., & Ramzan, M. (2022). Functional foods: Concept, classification, and nutraceutical significance. Journal of Functional Foods, 92, 105032.

  Granato, D., Branco, G. F., Cruz, A. G., Faria, J. D. A. F., & Shah, N. P. (2010). Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety, 9(5), 455–470. https://doi.org/10.1111/j.1541-4337.2010.00120.x

  International Institute for Population Sciences. (2021). National family health survey (NFHS-5), 2019–21: India report. International Institute for Population Sciences.

  International Osteoporosis Foundation. (2022). Osteoporosis in India. IOF Global.

  Jaiswal, D., Rai, P. K., Mehta, S., Chatterji, S., Shukla, S., Rai, D. K., Sharma, G., Sharma, B., Khair, S., & Watal, G. (2013). Role of Moringa oleifera in regulation of diabetes-induced oxidative stress. Asian Pacific Journal of Tropical Medicine, 6(6), 426–432. https://doi.org/10.1016/S1995-7645(13)60068-1

  Krishnaswamy, K. (2008). Traditional Indian spices and their health significance. Asia Pacific Journal of Clinical Nutrition, 17(S1), 265–268.

  Leone, A., Spada, A., Battezzati, A., Schiraldi, A., Aristil, J., & Bertoli, S. (2015). Cultivation, genetic, ethnopharmacology, phytochemistry and pharmacology of Moringa oleifera leaves: An overview. International Journal of Molecular Sciences, 16(6), 12791–12835. https://doi.org/10.3390/ijms160612791

  Lobo, V., Patil, A., Phatak, A., & Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews, 4(8), 118–126. https://doi.org/10.4103/0973-7847.70902

  Mbikay, M. (2012). Therapeutic potential of Moringa oleifera leaves in chronic hyperglycemia and dyslipidemia: A review. Frontiers in Pharmacology, 3, 24. https://doi.org/10.3389/fphar.2012.00024

  Meilgaard, M. C., Civille, G. V., & Carr, B. T. (2016). Sensory evaluation techniques (5th ed.). CRC Press.

  Oyeyinka, B. O., & Oyeyinka, S. A. (2018). Moringa oleifera as a food fortificant: Recent trends and prospects. Journal of the Saudi Society of Agricultural Sciences, 17(2), 127–136. https://doi.org/10.1016/j.jssas.2016.02.002

  Rao, S., & Balasubramanyam, B. V. (2017). Storage stability of functional spice mixes. Journal of Food Science and Technology, 54(8), 2378–2387.

  Reynolds, A., Mann, J., Cummings, J., Winter, N., Mete, E., & Te Morenga, L. (2019). Carbohydrate quality and human health: A series of systematic reviews and meta-analyses. The Lancet, 393(10170), 434–445. https://doi.org/10.1016/S0140-6736(18)31809-9

  Sánchez-Machado, D. I., Núñez-Gastélum, J. A., Reyes-Moreno, C., Ramírez-Wong, B., & López-Cervantes, J. (2010). Nutritional quality of edible parts of Moringa oleifera. Food Analytical Methods, 3(3), 175–180. https://doi.org/10.1007/s12161-009-9106-z

  Siddhuraju, P., & Becker, K. (2003). Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves. Journal of Agricultural and Food Chemistry, 51(8), 2144–2155. https://doi.org/10.1021/jf020444+

  Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152–178.

  Slavin, J. (2013). Fiber and prebiotics: Mechanisms and health benefits. Nutrients, 5(4), 1417–1435. https://doi.org/10.3390/nu5041417

  Sreelatha, S., & Padma, P. R. (2009). Antioxidant activity and total phenolic content of Moringa oleifera leaves in two stages of maturity. Plant Foods for Human Nutrition, 64(4), 303–311. https://doi.org/10.1007/s11130-009-0141-0

  Teixeira, E. M. B., Carvalho, M. R. B., Neves, V. A., Silva, M. A., & Arantes-Pereira, L. (2014). Chemical characteristics and fractionation of proteins from Moringa oleifera Lam. leaves. Food Chemistry, 147, 51–54. https://doi.org/10.1016/j.foodchem.2013.09.135

  Tulchinsky, T. H. (2010). Micronutrient deficiency conditions: Global health issues. Public Health Reviews, 32(1), 243–255. https://doi.org/10.1007/BF03391600

  Vongsak, B., Sithisarn, P., Mangmool, S., Thongpraditchote, S., Wongkrajang, Y., & Gritsanapan, W. (2013). Maximizing total phenolics, total flavonoids contents and antioxidant activity of Moringa oleifera leaf extract by the appropriate extraction method. Industrial Crops and Products, 44, 566–571. https://doi.org/10.1016/j.indcrop.2012.09.021

  World Health Organization. (2022). Guideline: Fortification of food-grade salt with iodine for the prevention and control of iodine deficiency disorders. World Health Organization.