Abstract:
In this study, curry leave s (Murralta koenigii) powder andmaize flour were used as the
primary ingredients to create an instant soup mix. The goal of the study was to combine
the useful qualities of curry leaves with a product that is wholesome and palatable.
The control formulation (Tr) consisted of 60% corn flour (CF),20% lentil powder (LP)
and20o/o spice mix (SM).To evaluate the effect of replacing corn flour with curry leaf
powder (CLP), four treatment formulations were developed in which only the
percentage of corn flour and curry leaves powder was varied, while lentil powder and
spices mix were kept constant at 20o/o each. The treatments were as follows: Tz (50%
cF and 10% cLP),Tt (40o/o cF and 20% 1LP),T+ (30o/o cF and 30% cLP), and Ts
(20% CF and 40% CLP). Thirty semi-trained panelists participated in a sensory
evaluation to identiff the most acceptable formulation in terms of color, flavor, taste,
texture, and general acceptability. Tz demonstrated the best overall acceptance based on
sensory results. Physical characteristics were measured, including bulk density, color'
and water absorption capacity. Through proximate analysis, the contents of moisture,
fat, frber,protein, carbohydrates, and ash were assessed. By calculating the Total Plate
Count (TpC) and Yeast and Mold Count (YMC), microbiological quality was evaluated.
Overall, the formulated instant soup mix can be considered a wholesome and health
promoting product suitable for daily ssn5un"'ption.
