Introduction
Our project is about making a healthy and crunchy snack using a mix of millets, different flours, and moringa powder. These snack is being made for Agro rangers Pvt. Ltd. The goal is to create a tasty snack that gives people better nutrition and more variety.
Moringa has different benefits as follows:
- Rich in Nutrients: Moringa is packed with vitamins (like vitamin C, A, and E), minerals (such as calcium and iron), and all essential amino acids, making it a true powerhouse for nutrition.
- Antioxidant Properties: It contains powerful antioxidants, which help protect the body against damage from free radicals and keep cells healthy.
- Supports Heart Health: Moringa may help lower cholesterol and manage blood pressure.
- Helps Manage Blood Sugar: Some studies suggest moringa can help lower blood sugar levels, supporting better management of diabetes.
- Anti-Inflammatory: It has natural anti-inflammatory effects that may help reduce swelling and protect the body from chronic diseases.
- Boosts Immunity: The high nutrient content and bioactive compounds make it a great support for a strong immune system.
- Supports Digestion and Liver Health: Moringa may aid digestion and help protect the liver.
- Natural Energy Booster: Thanks to its nutrition profile, moringa is a great, natural way to increase energy and fight tiredness.
Reference :- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9916933/
Objectives
- Create a mix of millets, other flours, and moringa to make a snack that is both healthy and delicious.
- Find the best way to make, fry, and pack these snacks so they stay fresh and can be enjoyed for a longer time.
Starting with sample
We have now started the work, using a sample given by Agrorangers coordinator, Subodh Sir. Our aim is to make the product just like that sample or try to make it even better in taste and quality.
After discussing with Dixit sir, I’ll perform a Soxhlet extraction to find out the oil content in the sample. This will help to check how much oil is present and whether the sample is actually fried or not.
Work on Oil Extraction
Soxhlet Oil Extraction Process
- Sample amount: 5 grams
- Solvent: Approximately 350 ml hexane
Step 1: Preparing the setup
- Placed the solid sample inside a filter paper.
- Inserted the sample into the Soxhlet extractor body.
- Connected the extractor to a round-bottom flask containing hexane.
- Attached the condenser unit on top of the Soxhlet extractor.
Step 2: Extraction process
- Heated the round-bottom flask to boil hexane.
- Hexane vapor rose, traveled up to the condenser where it cooled and condensed.
- The condensed hexane dripped back into the extractor, washing over the sample repeatedly.
- The extracted oil dissolved in hexane and siphoned back into the flask.
Step 3: Separating oil from hexane
- After extraction, disassembled the setup by removing the condenser and extractor parts, leaving the flask with the hexane-oil mixture.
- Removed hexane by evaporation to isolate the oil.
Step 4: Results
- Extracted approximately 1.48 grams (about 1.8 ml) of oil from 5 grams of sample.
To calculate the oil content percentage :-
So, the oil content of sample is 29.6% ; ≈ 30%
Discussion With Dixit sir
Step 1: Choosing the Right Composition
Discussion with Dixit Sir, we agreed that the most important part of making Moringa Bites is deciding which flours to use. We want to focus on simple, traditional Indian ingredients like traditional flours & legumes and local millets. These are packed with protein, iron, zinc, and other important minerals that our bodies need. They also provide all the essential amino acids, which are the building blocks of good nutrition.
By using these natural and familiar ingredients, we can make Moringa Bites that are:
- High in protein
- Rich in minerals like iron and zinc to support health
- Balanced with all the important amino acids our body needs
- Made from traditional ingredients that people trust
This way, we create a healthy snack that’s both nutritious and connected to our food culture.
Here is the study of millets focusing on their nutritional parameters based on our set criteria for Moringa Bites:
| Millet | Protein (%) | Iron (mg/100g) | Zinc (mg/100g) | Calcium (mg/100g) | Fiber (%) | Glycemic Index | Notes |
|---|---|---|---|---|---|---|---|
| Bajra (Pearl Millet) | 11–14 | 7.5 | 3.0–4.0 | 40–50 | 7–8 | Low (~50) | Nutty flavor, mineral-rich |
| Jowar (Sorghum) | 9–12 | 4.3 | 2.1 | 30–40 | 6–8 | Medium (~62) | Moderate protein and minerals |
| Ragi (Finger Millet) | 7–9 | 3.9 | 2.2 | 344 | 3–4 | Low (~55) | Very high calcium |
| Oat Flour | 13 | 4.2 | 3.1 | 40–52 | 10.6 | Low (44) | Adds fiber and moisture |
| Foxtail Millet | 11–13 | 2.6–4.5 | 1.0–2.5 | 14–35 | 6–8 | Low (31–52) | Low GI, mild flavor |
| Barnyard Millet | 11–12 | 7.6 | 2.1 | 11–13 | 7–9 | Low (~52) | High iron, good fiber |
| Amaranth | 13–15 | 7.6 | 2.9 | 159 | 6.7 | Low (~35) | Nutty flavor, high minerals |
After studying many different millets, we found that Bajra (Pearl Millet) is the best flour to use for our Moringa Bites. Here’s why:
- Better overall balance: Bajra has a good mix of protein, minerals (iron and zinc), fiber, and low glycemic index all together.
- Taste and texture: Bajra’s mild, nutty flavor and good binding ability work well in fried snacks, giving the right crispness and taste.
- Availability: Bajra is widely grown and available locally, making it a sustainable and cost-effective choice.
- Consumer preference: Bajra-based snacks are well accepted traditionally and enjoyed by many.
- Nutritional impact: Bajra’s higher iron and zinc content compared to some other millets helps us create a more nutrient-rich product.
While Bajra is our main flour providing minerals, fiber, and flavor, we also needed a secondary flour to boost the protein content and improve taste and texture. After studying several options, we selected Moong Dal flour for these reasons:
- High Protein: Moong Dal has about 22–24% protein, one of the highest among pulses, making it perfect to increase the protein density of the snack.
- Complete Amino Acids: Moong Dal offers an excellent amino acid profile, rich in lysine, complementing millet proteins which are usually low in this essential amino acid.
- Mild Flavor: It has a pleasant, mild taste that blends well and does not overpower the nutty flavor of Bajra or the moringa powder.
- Soft Texture: Moong Dal adds softness and lightness to the snacks, balancing the dense texture of millet flour and resulting in good crunchiness after frying.
- Digestibility: It is gentle on the stomach and widely accepted in traditional diets, improving the overall palatability of the bites.
How We Use Moong Dal to Boost Protein and Nutrition !!
- After sprouting, moong dal grains are dried and ground into fine flour.
- This sprouted flour is mixed with Bajra flour and moringa powder in the formulation.
- Using sprouted flour results in Moringa Bites with higher protein, better mineral absorption, and improved texture and flavor.
So, based upon that I made one composition as per our data :-
| Ingredient | Percentage (%) |
|---|---|
| Bajra (Pearl Millet) flour | 36 |
| Moong dal flour | 36 |
| Moringa leaf powder | 6 |
| Oil (frying absorption) | 30 |
| Spices (cumin, coriander, ginger, chili, turmeric) | 4 |
- Also, I searched for one composition with the desi ingridient, and i came up with the Kulith (Horse gram) flour
Why Use Kulith in Moringa Bites?
Kulith is very nutritious and offers several benefits that make it an excellent choice for our Moringa Bites:
- High in Protein: Kulith has around 20–25% protein, helping make the snack filling and good for muscle health.
- Rich in Minerals: It is rich in important minerals like iron and zinc, which support immunity and energy.
- High Fiber: Kulith contains a lot of dietary fiber, which supports digestion and helps control blood sugar.
- Low Glycemic Index: It releases energy slowly, making it friendly for people managing blood sugar.
- Good Flavor and Texture: Kulith adds an earthy, nutty taste and provides a nice texture in the snack.
- Traditional Ingredient: Kulith is a traditional Indian pulse with a history of use in health-supportive foods.
So, I came up with another composition with this :-
| Ingredient | Percentage (%) |
|---|---|
| Kulith (Horse Gram) flour | 36 |
| Moong dal flour | 36 |
| Moringa leaf powder | 6 |
| Oil (frying absorption) | 30 |
| Spices (cumin, coriander, ginger, chili, turmeric) | 4 |
Now, afterwards We’ll take trials on both compositions
