Development and evaluation of moringa-supplemented apple jam for enhanced nutrition

This study focused on enhancing the nutritional profile of fruit jam by incorporating moringa leaf powder (MLP), a natural source of bioactive compounds and phytonutrients. Moringa leaves are known for their high protein, fiber, antioxidant, and mineral content, which can add functional benefits to food products. In this research, apple jams were prepared with varying concentrations of MLP at levels of 3%, 6%, 9%, 12%, and 15%, and were then evaluated for their physicochemical, nutritional, and sensory qualities. Analysis of MLP showed that it contained substantial protein (25.6%), dietary fiber (33.4%), total phenolics (33.22 mg GAE/g), and demonstrated significant antioxidant activity (60.1% DPPH scavenging). The addition of MLP to the jam notably enhanced its nutritional profile, with the jam containing 15% MLP showing the highest levels of protein (4.32%), ash (4.95%), and fiber (5.18%). This formulation also presented elevated amounts of calcium (308 mg/100g), potassium (282 mg/100g), and iron (5.70 mg/100g). Sensory evaluation revealed that jam with 9% MLP achieved the best scores across various sensory attributes, including color (7.2), flavor (7.6), taste (7.0), consistency (7.2), and overall acceptability (7.08). These findings indicate that MLP can be a valuable ingredient for functional food products, as it improves nutritional benefits while maintaining consumer acceptance.