Formulation, acceptability, and chemical characteristics of mango nectar enriched with moringa moringa oleifera, lam leaves extract

Mango and Moringa are nutrient-dense foods. This study examined two mango varieties (apple Tommy Atkin) for nectar production fortifying with leaf extract to reduce postharvest losses, food insecurity, malnutrition. Post-harvest losses high in Kenya (40-50%) affects farmers' income the environment if processed into nectar, can address (PHL). is rich vitamins minerals but lacks adequate micronutrients (calcium, iron, zinc). oliefera leaves nutrient-rich adding moringa improves its nutrition. intended blend extract. The developed product contained 25% pulp aqueous solutions of (F1, F2, F3, F4, F5, F6, F7, F8): 0%, 10%, 12.5%, 15%, respectively. was pasteurized at 70°C 10 min analyzed sensory evaluation, proximate composition, vitamin A, mineral content (Fe, Ca, Zn). F1 (control) F3 manga blended 12.5% extract), F5 F6 (Tommy Atkin 10% extract) were accepted. formulated differed protein, fiber, ash, carbohydrate, energy, calcium, zinc, color, odor, taste, texture, mouthfeel, overall acceptability (p<0.05). Moisture fat not significantly different (p>0.05). Apple had more fat, zinc than nectar: 1.07 0.60%, 8.68 6.91mg/100g, 39.89 34.26 mg/100g, 3.14 2.01mg/100g, 8.85 7.19mg/100g. However, energy. Therefore, be utilized fortify ood beverages.