Development of Instant Ox Tail Soup Fortified with Mushroom (Pleurotus ostreatus) and Moringa (Moringa oleifera) Leaves Powder | Chapter 3 | Current Research in Agricultural and Food Science Vol. 4

Context: Over the last decade, food consumption has changed and the need for instant formulation is growing. In Kenya, the capacity for the production of convenience foods is vastly untapped.

Objective: The study aimed at developing a mixture of dehydrated instant ox tail soup fortified with Mushroom (Pleurotus ostreatus) and Moringa (Moringa oleifera) leaves powder and other vegetables to improve the quality of its protein and reduce the difficulty of soup preparation to minimize the problem of malnutrition of protein energy in Kenya.

Methods: In this research, they were washed with clean water after destalking Moringa leaves. The leaves were then boiled for 10 minutes with 0.1 percent (v/v) sodium metabi-sulphite. The leaves were then spread out on the racks to drip out of the water for 15 minutes. They were then thinly spread on the mesh and allowed to dry for four-four hours in the oven dryer. The dried leaves were powder-milled and packaged in a tub of plastic and kept at room temperature. Mushrooms of new oysters (Pleurotus ostearus (Jacq.) P. Kumm!-Kumm. Cleaned, sliced into small pieces about 5-7 mm thick, then pre-treated for about 2 minutes by blanching in water at 60oC, cooked and dried to a 5-7 percent moisture content, then dried, sieved and packed in airtight containers. For 10 minutes, the oxtail was cut into small pieces and soaked in vinegar, since vinegar helps to kill salmonella, E. Coli and other bacteria with gram negative properties. It was then taken to an oven to dry for 48 hours at 70oC, then ground and packed at room temperature in an airtight jar. The tomatoes were cut into slices, cooked and cooled, and the pulp was dried for 3 hours at 60oC in an oven dryer. The dried pulp was ground in airtight glass containers and packed. According to AOAC methods, proximate research was carried out (2005).

Results: Oyster mushroom powder was measured as follows: fat, ash, protein, moisture and total carbohydrates were 2.5 percent, 8.1 percent, 31.5 percent, 3, 73 percent and 40.8 percent on a dry weight basis, respectively. The fat, ash, protein, and total carbohydrate results for Moringa powder were as follows: 6.3 percent, 9.5 percent, 33.4 percent, and 57.63 percent. The outcome of the Ox tail powder was 14.6 percent fat, 5.1 percent ash, 23.7 percent protein, 36.2 percent total carbohydrates and 4.72 percent moisture content. Conclusion: The Oyster mushroom can be used to produce instant oxtail soup fortified with mushroom (Pleurotus ostreatus) and Moringa Leaves powder.

Author (s) Details

Dr. L. G. Njue
Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya.

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