Formulation and nutritional evaluation of a healthy vegetable

Overview

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DOI: 10.1002/fsn3.476
of Scientific and Industrial Research (BCSIR), and energy content were ranged from 2.83% to 5.46%, 9.39% to 16.48%, 6.92% to
386.72 kcal/100 g, respectively. Highest content of vitamin D, minerals, protein, and
powders S1, S2, and S3. Heavy metals were not found in any of the soup powders. On
was found highly acceptable up to 6 months. So, the developed soy–mushroom–
1 | INTRODUCTION of the easy-to-cook foods that are available in our country is dried
due to high sugar, fat, salt content, and low nutrient value in terms of temperature over long periods of time (6–12 months). In addition,
2011). Consumption of these nutrient-deficient foods ultimately leads hotels, hospitals, restaurants, and institutional use as well as to military
pattern may also exaggerate this condition. This problem could be at all time of the year (El Wakeel, 2007; Osman, El-Damaty, Shaheen, &
overcome by supplying easy-to-cook nutrient-enriched foods. One Ibrahim, 1991; Rekha, Yadav, Dharmesh, Chauhan, & Ramteke, 2010).
© 2017 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
912 | FARZANA et al.
regarding nutritional quality. The nutritional quality could be improved rich in several antioxidant plant compounds (Sreelatha & Padma, 2009;
by introducing protein, minerals, and vitamin sources from plant origin Verma, Vijayakumar, Mathela, & Rao, 2009). Owing to these beneficial
of sources owing to their high nutritional quality. medicine (Foidl et al., 2001).
protein (43.2%), about 18% of oil, mainly polyunsaturated and mono- supplementary ingredients is their nutritional contents which make
most of the oilseeds contain 40%–50% oil (Van Ee, 2009), 31.3% soy flour has higher protein and unsaturated fat than moringa and
2011), and adequate amounts of minerals and vitamins. On the basis antioxidants than others. On the other hand mushroom also has higher
(Nielsen, 1996), which is abundant in cereals, and high lysine and amino acids. So, all these sources complement each other and make
Vargas, Genzalez, Bedolla, & Medina, 1988; Waliszewski, Estrada, & Considering the above points, the present research work has been
accounting for approximately 50% of the total fat content which is healthy vegetable soup powder and evaluating their nutritional and
for all age groups. This nutrient dense versatile food can be taken as 2 | MATERIALS AND METHODS
& Saha, 2012). It represents an excellent source of protein, vitamins The major study was carried out in the laboratory of Quality Control
(B1, B2, niacin, C, folic acid, and provitamin D ergosterol), dietary Research Section and microbiological study was conducted at
fibers, minerals (P, K, Na, Ca, and Fe) and is low in fat (Kurtzman, 2005; Industrial Microbiology Research Section of Institute of Food Science
Moharram, Salama, & Hussien, 2008). On dry matter basis, protein and Technology (IFST), Bangladesh Council of Scientific and Industrial
content in mushrooms ranges from 20% to 40% (Chang & Buswell, Research (BCSIR), Bangladesh.
1996; Chang & Mshigeni, 2001; Kurtzman, 2005) and contain an
limited in cereal grains (Chang & Buswell, 1996; Kurtzman, 2005;
Sadler, 2003). It is a unique plant food in that they are very low in car- Four brands of locally available soup powders were randomly selected
bohydrates making them ideal for diabetic patents. Mushroom is also and these were coded as S1, S2, S3, and S4. Soybean was collected
an excellent source of vitamin B12 (Koyyalamudi, jeong, Cho, & Gerald from the Bangladesh Agricultural Research Institute. Oyster mush-
pang, 2009) which is generally not present in plant foods and ideal room (Pleurotus ostreatus) was collected from the National Mushroom
can be a good supplement to cereals (Chang & Buswell, 1996) and are Farzana and Mohajan (2015).
diets (Foidl, Makkar, & Becker, 2001; Ogunsina, Radha, & Singh, 2010; the method described by Gernah and Sengev (2011). After destalk-
Oliveira, Silveira, Vasconcelos, Cavada, & Moreira, 1999). According ing and washing, the leaves were then boiled with 0.1% (v/v) sodium
calcium is four times, and protein content is two times to milk, and dry in solar dryer for about 4 hr (temperature range is 35°C–55°C on
FARZANA et al. | 913
(Temperature range is 35°C–55°C on a very sunny day)
a very sunny day). The final product was found very brittle. The dried TABLE 1 Formulation of soy–mushroom–moringa soup powder
and stored at room temperature at 30°C ± 2 for chemical analysis. Corn starch 60.5
Soy–mushroom–moringa soup powder was prepared by mixing of Sodium benzoate 0.025

Methods (brief)

regarding nutritional quality. The nutritional quality could be improved rich in several antioxidant plant compounds (Sreelatha & Padma, 2009;
2.1 | Sample collection
bohydrates making them ideal for diabetic patents. Mushroom is also and these were coded as S1, S2, S3, and S4. Soybean was collected
pang, 2009) which is generally not present in plant foods and ideal room (Pleurotus ostreatus) was collected from the National Mushroom
hydrate, minerals, vitamins, amino acids, and active ingredients makes ingredients were collected from the local market. Soybean seeds and
Sample Moisture (%) Ash (%) Protein (%) Fat (%) Fiber (%) Carbohydrate (%)
Bangladesh. Each attribute was scored based on its intensity scaled on by Flame Atomic Absorption Spectrometric method (Kirk & Sawyer,
serving sizes, 25–28 g of soup powders was added into 330–350 ml For Total Viable Count, test sample and media were prepared ac-
of the sample were mixed thoroughly and let the petridishes solidify.
sample or with a specified quantity of an initial suspension and incu-
Vitamin D was estimated by HPLC method (Kaushik, Sachdeva, been noted. The most probable number of coliforms per milliliter or
Arora, & Wadhwa, 2014). Vitamin C was determined by Indophenol per gram of sample (i.e., the MPN) was calculated from the number of
manganese, and zinc were determined by Flame Atomic Absorption according to instruction (Oxoid Ltd, Basingstroke, Hampshire, England).
Spectrometric method (AOAC, 2005; Kirk & Sawyer, 1991) Serial dilutions of the sample were prepared using peptone solution.
and highest was found in S3 sample (5.46%) (Table 3). Moreover, the (13.36%), and S4 (13.43%), whereas S1 soup (6.92%) showed the least
Sample Moisture (%) Ash (%) Protein (%) Fat (%) Fiber (%) Carbohydrate (%) (Kcal/100 g)
Sample Color Texture Flavor Taste Consistency Overall acceptability
<10 indicate absence of test organisms in 1 g of sample.

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The five most recent substantive edits to this page, classified major (evidence or structure moved), correction (a published value or statement was wrong and has been fixed), or minor (narrative rewritten without changing the underlying evidence). Each description is derived from what the edit did to this page; the linked commit is the authoritative record, routine regeneration passes are excluded, and the full version history lives in git. When DOI minting comes online (see schema docs), each entry below will also link to a version-pinned DataCite DOI.

Commit	Date	Change	Description
3171d06	2026-08-02	major	1 section added
bc84bfc	2026-08-02	major	6 sections added; narrative text revised