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Development of natural high value nutritional formulations

Amit Verma

The present study focuses on the development of Moringa leaf nutritional formulations and other traditional foods which are regularly used in India. The study is also focused to understand the food habits and actual requirements of different societies with different geographical region. Initially Moringa leaves were taken to evaluate the value of phytates in processed products for the fermentation process. Different procedures have been adapted for processing and fermentation of leaves. It has been evaluated for phytate level along with some already processed foods. Viz: Viz. The presence of fresh wheat dough and fresh rots (Indian Bread) and marketed breads was assessed for phytate level. Similarly, some more Indian bread consisting of fresh dough of maize, barley, qunoa, bajara and jwar (Indian Millets) was evaluated for levels of phytate.