The Development of Moringa oleifera Leaves Cereal Using Full Cream and Soy Milk as Fillers.

Moringa oleifera leaves powder can be fortified to improve the nutritional values and health benefits of several food products including cereal. This research aimed obtain an optimized formula for cereal which was produced through wet granulating method. developed into four formulas. F1 F2 use full cream milk as filler combined with 1.5% 2% xanthan gum respectively. F3 F4 a combination soy concentration. The effect concentration type also were evaluated physical granule characteristics, reconstituted chemical well Indonesian national standard (SNI) 01-4270-199 cereals, analyzed. formulas performed excellent flow characteristics suitable dispersion time, pH, viscosity, behavior. Xanthan concentration, type, interaction between these components significantly influenced viscosity (p < 0.05). However, 2 4 used exhibited higher (333,75 cps 305 cps) stability (F=1). These further quality requirements based on SNI cereals. cream-soy positive impact proximate content. Therefore, from results, it concluded that Formula recommended formula. are required in study meet crude fiber, water, fat