Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars

Moringa the miracle tree is rich source of protein and its content are comparable with meat protein. In current study was isolated from moringa flowers utilized in preparation bars. Physicochemical analysis like texture, color, caloric value, water activity, pH sensory characteristics were determined to evaluate nutritional quality attributes Different concentration used preparedness. Among all treatments T4 (15% isolate) T3 (10% best as they had highest value i.e. 498.33 480.37 kcal high percentage 42.55 35.29%. also good textural parameters hardness 4.68 4.85 kg, firmness 3.88 3.67 toughness 3.78 3.63 kg work shear 16.84 16.80 kg/mm. The obtained results indicated that incorporation isolate bars not only increase their aesthetic but profile. High cheaper easily grown little care provide ample supply peoples which concern money for provision proteinaceous food families combat malnutrition.