Vol. 11, Special Issue 8 (2022)

Author(s):
R Rashmitha, G Sai Preetham, V Chandrasekar, V Eyarkai Nambi and N Baskaran

Abstract:
Moringa oleifera (Drumstick) is one of the most nutrient-rich food sources that is readily available and reasonably priced. It helps prevent diabetes, boosts the immune system and reduces liver damage. The purpose of this study is to determine the textural properties of raw and pressure cooked Moringa pods treated with different ratios of water and table salt (T1, T2, T3, T4, T5, T6, T7, T8 and T9). Hardness and chewiness had higher values for raw pods as cooking makes the pods soft, whereas springiness and cohesiveness showed higher values for T1 and T2 respectively. From this research it is concluded that T1 and T2 showed better results.