Development, Characterization, and Nutritional Evaluation of a Functional Instant Soup Powder from UV-Treated Pleurotus Ostreatus, Moringa Oleifera, and Fermented Oryza Sativa

Abstract

Aim: The objective of the current study was to formulate and pharmaceutically evaluate a convenient, nutrient oriented functional instant soup containing Pleurotus ostreatus, Moringa oleifera and fermented Oryza Sativa (Fermented rice) with emphasis on its physicochemical quality, phytochemical composition, antioxidant potential and nutritional properties.

Methods: The formulation-development approach was used in an experimental manner. The leaves of M. oleifera, P. ostreatus, and Oryza Sativa fermented rice were separately processed, dried, and powdered, and subsequently blended with selected edible spices and flavouring agents to develop the instant soup matrix. The formulation was analysed for moisture, ash, preliminary phytochemical constituents, total flavonoidal content, DPPH radical scavenging activity, proximate nutrition and total energy value. The antioxidant activity was evaluated by using the DPPH assay in 96-well plate and flavonoids were quantified by aluminium chloride colorimetric method with quercetin as reference standard.

Results: The developed dehydrated soup powder had satisfactory physicochemical properties, moisture content of 3.02% which implies good moisture removal and favorable storage properties. The ash content of ash of M. oleifera, P. ostreatus and fermented rice powders was found to be 5.79%, 4.43% and 1.29%, respectively. The preliminary phytochemical screening revealed the presence of alkaloids, flavonoids, tannins, steroids, triterpenoids, proteins and fixed oils. The linearity of the flavonoid assay was satisfactory with an R² value of 0.9883. The formulation exhibited concentration-dependent antioxidant activity, with a reported IC₅₀ of 98.34 µg/mL, and a maximum DPPH radical-scavenging inhibition of 98.34% at 1000 µg/mL. Proximate analysis showed 62.4 g/100 g carbohydrate, 14.8 g/100 g protein, and 5.6 g/100 g fat, corresponding to a total energy value of 359.2 kcal/100 g.

Conclusion: Developed P.ostreatus, M.oleifera, Oryza Sativa instant soup is a potential multifunctional food matrix which combined the nutritional value, phytochemicals and antioxidant activity in a convenient, shelf-stable form. The overall results indicate its nutritional and health promoting potential as a functional food formulation, but further research on the vitamin D₂, vitamin B₁₂, sensory acceptability, storage stability and in vivo/clinical effects is recommended to confirm its nutritional and health promoting efficacy.