DEVELOPMENT OF MORINGA-FORTIFIED BISCUIT WITH ENHANCED NUTRITIONAL AND IMMUNOLOGICAL PROPERTIES

The worldwide outbreak of COVID-19 highlighted the critical importance of nutritional status in maintaining immune competence and reducing susceptibility to infectious diseases. Post-pandemic observations indicate that a significant proportion of the population experienced weakened immunity due to infection, stress, poor dietary habits, and micronutrient deficiencies, emphasizing the need for accessible functional foods that support immune health. The present study aimed to develop a nutritionally enriched immune-boosting biscuit fortified with Moringa oleifera leaf powder and to evaluate its physicochemical, nutritional, antioxidant, and sensory characteristics. Moringa oleifera is well recognized for its rich content of proteins, vitamins, essential minerals, and bioactive phytoconstituents possessing antioxidant and immunomodulatory properties. Biscuits were formulated by incorporating moringa leaf powder at different concentrations (0%, 5%, 10%, and 15%) into a standard wheat-based formulation. The prepared biscuits were evaluated for physicochemical parameters (moisture, ash, spread ratio, hardness), nutritional composition (protein, fiber, and mineral content), and antioxidant activity using established in-vitro methods. Sensory evaluation was conducted by a semi-trained panel to assess color, taste, aroma, texture, and overall acceptability. Results demonstrated that moringa fortification significantly improved protein, dietary fiber, iron content, and antioxidant activity compared with control biscuits. The study suggests that moringa-fortified biscuits can serve as a convenient, affordable, and nutritionally dense functional food to support immune health, particularly in populations vulnerable to post-COVID-19 immune decline and micronutrient deficiencies.