Chemical and sensory properties evaluations in sea salt fortified with Moringa oleifera leaf extract

*Corresponding author.

Email: [email protected]

Published by Rynnye Lyan Resources

RESEARCH PAPER

Food Research 8 (3) : 106 - 112 (June 2024)

Journal homepage: https://www.myfoodresearch.com

Chemical and sensory properties evaluations in sea salt fortified with Moringa

oleifera leaf extract

1, *

Efendy, M.,

Triadjie, H.,

Kartika, A.G.D.,

Pratiwi, W.S.W. and

Jain, S.

Department of Marine Science, University of Trunojoyo Madura, Bangkalan 69162, Indonesia

Department of Aquatic Resource Management, University of Trunojoyo Madura, Bangkalan 69162,

Indonesia

Department of Food Science, University of Tennessee, Knoxville, TN 37996, United States of America

Article history:

Received: 18 October 2022

Received in revised form: 25

November 2022

Accepted: 9 January 2024

Available Online: 15 May

2024

Keywords:

β-carotene,

Vitamin C,

NaCl,

Moisture contents

Preference values

DOI:

https://doi.org/10.26656/fr.2017.8(3).466

Abstract

As a natural ingredient containing many nutrients and beneficial to human health,

Moringa oleifera leaf extract can be used as a food-fortification ingredient. Fortifying

daily seasonings such as salt with M. oleifera leaf extract can help to fulfill human daily

nutrition requirements and deliver health benefits. This research aimed to study the

influence of fortifying sea salt with M. oleifera leaf extract on the product's chemical

characteristics and sensory properties. M. oleifera leaf extract was added into fine salt

with different concentrations of 20% and 40% (w/v) and heated at 55℃ for 10 mins. The

chemical properties were analysed to evaluate the nutritional properties of the product, for

instance, β-carotene, vitamin C, moisture and NaCl content. Subsequently, sensory

properties are presented to assess product preference from panellists. The result showed

that the β-carotene and vitamin C in 20% and 40% treatments were 12.641 to 27.922 μg/

kg and 5.06 to 7.392 mg/kg, respectively. The moisture content in control, 20%, and 40%

treatments were all below 5%. NaCl content, as the major compound in the product, was

affected by adding M. oleifera leaf extract into the product. Applying 40% M. oleifera leaf

extract to the salt significantly decreased the NaCl content of the product compared with

20% treatment and control. All sensory properties attributes have decreased as an increase

of M. oleifera leaf extract concentration. Compared with the 40% treatment, the 20%

treatment showed a higher value of sensory properties. A preference for salt fortification

was also shown at the 20% treatment in the neutral midpoint. Thus, an additional 20% of

M. oleifera leaf extract provided higher nutritional content than the control and was more

acceptable to consumers than the 40% treatment.

1. Introduction

Salt is one of the essential mineral components of a

healthy diet, used in food preparation and food

manufacturing processes which is added at the table or

during cooking. Physically, salt is a white crystal with the

largest chemical compound being sodium chloride (NaCl

>80%) (Durack et al., 2008; Sumada et al., 2018). The

elements of sodium and chloride include types of macro

minerals needed by the human body in large quantities (>

100 mg/day). Sodium is the main cation in extracellular

fluid in the body. With chlorine, sodium helps the

movement of nerve impulses, maintains body fluid

balance, and regulates heart rate (Grillo et al., 2019).

According to the World Health Organization's

recommendation (WHO, 2012), the limit of sodium

intake to less than 2,300 mg per day or equal to about 1

teaspoon of table salt.

Globally, salt has been fortified with iodine as the

preferred approach to addressing iodine deficiency in the

human population (Thoma et al., 2011). Double

fortification of salt with iodine and iron has been reported

(Shields and Ansari, 2021) to prevent iron anemia

deficiency. Modupe et al. (2019) reported on the triple

fortification of salt with folic acid, iron and iodine. The

fortified salt was formulated by spraying a solution and

adding encapsulated ferrous fumarate. Improvement in

the nutritional content of table salt and its economic value

is needed by adding extracts of natural ingredients that

are abundant in Indonesia. Also, salt is ideally suitable

for fortification to overcome many nutritional

deficiencies because it is consumed widely and regularly.

The main concern of the fortification process is effective,

107 Efendy et al. / Food Research 8 (3) (2024) 106 - 112

RESEARCH PAPER

bio-available, acceptable and affordable fortificant. The

product should be easily accessible and should be

regularly consumed in the local diet. Furthermore,

detailed composition in the product must exist and be

enforced by law (Nantel, 2001).

Health is the main priority that affects fitness and

physical appearance and is a priceless treasure. Nutrients

required for the body to function and maintain overall

health consist of energy substances (carbohydrates,

starch), building blocks (protein), and regulatory

substances (vitamins, minerals, water) (Lukaski, 2004;

Cavill et al., 2006).

Several herbs of nature help in restoring the balance

of the body and maintaining good health. Based on

Fuglie (2001), M. oleifera leaves are an excellent source

of beta carotene (four times the amount in carrots),

vitamin C (seven times the amount in oranges), vitamin

B, calcium (four times the amount in milk), iron (twenty-

five times the amount in spinach), protein (twice the

amount in milk), potassium (three times the amount in

bananas) and more than 40 antioxidants and also various

other important minerals. Moringa oleifera leaves are

among the best of eternal tropical vegetables. Dhakar et

al. (2011) and Offor et al. (2014) reported that there are

about 300 diseases that can be cured by consuming or

using M. oleifera plant-based supplements. In addition,

the M. oleifera plant, which is easily found on Madura

Island - Indonesia, can grow quickly and is very tolerant

in extreme climates, has attracted researchers to crude

extract M. oleifera leaves using water extraction as

ingredients for the fortification of table salt. Crude

extract of M. oleifera leaves have high phytochemicals

contents, hypocholesterolemic agent, antioxidant and

anti-inflammatory activity such as alkaloids, phenols,

glycosides and terpenoids (Yong-Bing et al., 2019). In

this study, salt was fortified by using crude M. oleifera

leaf extract as an additive with different concentrations.

The objective of this research was to study the influence

of fortifying sea salt with M. oleifera leaf extract on the

chemical characteristics and sensory properties of the

product.

2. Materials and methods

2.1 Chemicals and reagents

All the solvents and chemicals used in this study

were of analytical grade and were obtained from Merck.

2.2 Samples collection

Fresh leaves of M. oleifera were collected from

Bangkalan Regency, Madura Island, East Java Province,

Indonesia. The leaves were removed from branches,

spread on a plastic tray and air-dried at room temperature

for a week. The premium quality of coarse salt was

obtained from salt farmers in Madura Island. Coarse salt

(360 g) was diluted in 1 L of distilled water and

crystallized into fine salt.

2.3 Moringa oleifera leaf extraction

Dried M. oleifera leaves were ground to a fine

powder in a mechanical blender. The powders (200 g)

were mixed well with 1 L distilled water and stored at

4℃ for 3 days as suggested by Ali et al. (2015) with

slight modifications. The moringa extract was then

filtered through a 40-mesh screen (Whatman, Germany)

and stored at -20℃ until use.

2.4 Preparation of the product

Moringa oleifera extract was added to 100 g of fine

salt with different concentrations of 20%, and 40% (w/v)

at 55℃ for 10 mins. The control sample was fine salt

without moringa extract. Fortified salts were analyzed

for β-carotene, vitamin C, NaCl content, moisture

content and organoleptic tests. All treatments were

conducted in three replicates.

2.5 Physicochemical and sensory evaluation of products

2.5.1 Moisture content

Fortified salt (5 g) was put into a petri dish of known

weight and then put into an oven pre-set at 110℃ for 3

hrs. The sample was cooled in desiccators and

reweighted, then returned to an oven at 110℃ for 30

mins until a constant weight was obtained (Horwitz,

2006).

2.5.2 Sodium chloride content

Fortified salt (5 g) was put into a 250 mL

Erlenmeyer flask, and approximately 150 mL of distilled

water was added to it. The samples were then

homogenized and quantitatively transferred into a 100

mL beaker, 1 mL of chromate indicator was added to it

and the sample was titrated with 1 M silver nitrate

solution. The endpoint of the titration was identified as

the first appearance of a red-brown colour of silver

chromate (American Society for Testing and Materials

(ASTM), 2012).

where, V = volume of silver nitrate used for titration

(mL), M = Calculated molarity of silver nitrate solution,

MW = Molecular weight of sodium chloride, Df =

Dilution factor, SW = Sample weight (g) and 10 =

correction factor to give percentage value.

Efendy et al. / Food Research 8 (3) (2024) 106 - 112 108

RESEARCH PAPER

2.5.3 Vitamin C content

Fortified salt (10 g) was dissolved in 100 mL of

distilled water and homogenized. The filtrate samples of

10 mL were taken out and put into an Erlenmeyer flask.

Then, the solution was added with 1 mL of starch and 10

mL of distilled water. The titration process used 0.01 N

iodine standard solution until a blue colour endpoint was

formed. Vitamin C content was calculated based on: 1

mL of 0.01 iodine = 0.88 mg of ascorbic acid

(Riscahyani et al., 2019).

2.5.4 β-Carotene content

Fortified salt was analyzed for β-carotene content

according to Biswas’s method (Biswas et al., 2011) with

slight modifications. Sample (1 g) was accurately

weighed in a glass test tube to which 3 mL of acetone

was added and vortexed at a high speed for 1 min. Then,

3 mL ether was added to the sample and vortexed for 10

min. The supernatant was collected into a separate test

tube and the compound was vortexed with 3 mL ether

once again as above. The absorbance of the sample was

determined at 450 nm wavelength in a UV-Vis

spectrophotometer (Shimadzu UV-VIS 2700

Spectrophotometer).

2.5.5 Sensory evaluation

Sensory evaluation of fortified salt was carried out

by employing 30 untrained panellists from university

staff using a numeric scoring system of a hedonic scale.

They were asked to score their preferences for sensory

attributes such as colour, texture, taste, flavour, and

appearance of sea salt fortified with Moringa extract.

The range of scores was from 1 (disliked extremely), 2

(dislike moderately), 3 (neither like nor dislike), 4 (liked

moderately) and 5 (liked extremely) using questionnaire

sheets as followed by Saeed et al. (2020).

2.6 Statistical analysis

The obtained data were analyzed using Analysis of

Variance (ANOVA) and performed by R programming

language version 4.1.1. Duncan's test was performed to

calculate multiple comparisons for the data. All

differences were considered significant at P<0.05.

3. Results and discussion

3.1 Chemical properties

Table 1 shows the chemical properties of the control

and treatment salts. These results indicate the addition of

leaf extract of M. oleifera has a significant effect on the

levels of β-carotene, vitamin C, moisture content and

NaCl in the salt. The results of β-carotene in control and

treatments showed significantly different results

(P<0.05). Control salt did not contain β-carotene, while β

-carotene was present in 40% treatment (27.922 μg/kg)

followed by 20% (12.641 μg/kg), respectively. The

content of β -carotene in the salt treatments is due to the

fortification process of the leaf extract of M. oleifera into

the salt. The results of previous studies proved that the

leaves of M. oleifera are rich in β–carotene (37800

µg/100 g) (Joshi and Mehta, 2010). It has been

previously reported that the addition of M. oleifera has a

significant effect on the β-carotene content in bread

(Sengev et al., 2013) and muffins (Srinivasamurthy et

al., 2017). β-carotene is a source of provitamin A which

is beneficial for free radical scavenging, normal growth,

immune function, and vision (Grune et al., 2010).

Salt fortified with M. oleifera leaf extract showed a

significantly higher yield (P<0.05) in vitamin C content.

The highest vitamin C content was indicated by the 40%

treatment of 5.060 mg/kg, then the 20 % and control

treatments with 7.392 mg/kg and 0 mg/kg, respectively.

The content of vitamin C in the treated salt occurs

because it has been fortified using M. oleifera extract.

This is in agreement with the results of Srinivasamurty's

research (2017), where the addition of M. oleifera leaf

powder to muffins has been shown to have a significant

effect (P<0.05) on the increase in vitamin C content.

Moringa oleifera leaves have been reported to be rich in

β-carotene, vitamin C, protein, calcium and potassium

which are good sources of antioxidants, fats and several

antioxidant compounds such as carotenoids, ascorbic

acid, flavonoids, and phenolics (Siddhuraju and Becker,

2003). The content of vitamin C in M. oleifera is seven

times greater than the content of vitamin C in oranges

(Fuglie, 2005). Joshi and Mehta (2010) reported that the

vitamin C content in the dehydrated M. oleifera leaf with

the sun-dried sample was 92 mg/100 g, shadow dried

sample was 140 mg/100 g, and the oven-dried sample

was 56 mg/100 g.

Treatment β-carotene (μg/kg) Vitamin C (mg/kg) Moisture Content (%) NaCl (%)

Control 0.000±0.000

0.000±0.000

4.830±0.001

91.260±2.026

20% 12.641±0.657

5.060±0.025

3.456±0.014

87.260±1.472

40% 27.922±0.560

7.392±0.001

3.460±0.018

84.823±1.630

Table 1. Composition of β-carotene, vitamin C, moisture content and NaCl of salt fortified with M. oleifera leaf extract.

Values are presented as mean±SD. Values with different superscripts within the same row are statistically significantly different

based on Duncan Multiple Range Test (DMRT) results with α = 0.05.

109 Efendy et al. / Food Research 8 (3) (2024) 106 - 112

RESEARCH PAPER

According to Table 1, the moisture content of all

control and treatments was below 5%. The salt moisture

content in salt in this study was higher than the result of

Maflahah and Asfan (2020) who reported moisture

content in dragon fruit peel salts of 0.79%. The moisture

content in the control and treatments showed a

significant difference (P<0.05). In the treatments, the

moisture content was significantly lower than in the

control. This condition is because of the heating method

in fortification processing, causing water in raw material

to evaporate and triggering low moisture content in

treatments. According to Gao et al. (2014), heating could

cause salt moisture content to decrease. In their study,

the moisture content of solar salt (10.9%) was higher

than roasted salt (0.18%).

The moisture content of concentrations between the

20% and 40% treatments did not differ significantly

(P>0.05). This is due to the same temperature treatment

and heating time of 20% and 40% treatments. Therefore,

the water content contained between treatments did not

differ significantly.

Table 1 shows that the NaCl levels in the control salt

were the highest and the lowest in the 40% treatment

salt. The control NaCl levels were significantly different

to the 40% treatment and were not significantly different

from the 20 mL treatments. The value of NaCl levels in

the control, treatment of 20%, and 40% were 91.260%,

87.260%, and 84.823%, respectively. NaCl as the major

compound in the product were affected by the addition

of M. oleifera leaf extract. Applying 40% M. oleifera

leaf extract to the salt significantly decreased the NaCl

content of the product compared with 20% treatment and

control. NaCl content in natural sea salt ranges from 90-

98% (Kirchner and Fisher, 2009). NaCl is one of the

main compounds that act as a contributor to sodium in

salt. Health concerns promote to consume of low sodium

salt as high daily sodium intake can cause an increase in

blood pressure in the body (WHO, 2012).

3.2 Sensory analysis

The sensory properties of salt fortified with M.

oleifera have been shown in Table 2. All sensory

analysis properties including color, texture, taste, odor

and appearance showed a significant difference

(P<0.05). Overall, the preference for salt fortified with

M. oleifera was decreased when the concentration of M.

oleifera leaf extract was increased. This was found to be

in accordance with Sengev et al. (2013), where the

addition of M. oleifera leaf powder significantly

decreased preference in all evaluated attributes. In

addition, the best preference was given to control.

According to the DMRT result, the color score was

affected significantly by the concentration of M. oleifera

leaf extract (P<0.05). In addition, the color score of the

control was 5.000 (scale 1 to 5), which is higher than 20

and 40% treatments by 1,627 and 2,520, respectively.

The higher concentration of M. oleifera extracts reduced

the color score due to the color of the salt becoming dark

green and not being attractive to the panelists. Based on

Otunola et al. (2013), the lowest score of color was

performed by cookies with a high proportion of M.

oleifera powder. A similar result had been reported by

various researchers (Otunola et al., 2013; Sengev et al.,

2013; Kuikman et al., 2015), where they reported

diminished color scores in yogurt, muffin and bread

because of the increase of M. oleifera proportion in the

products.

The results of the texture score in the control, 20%,

and 40% were found to be 4.00, 3.280 and 2.413,

respectively. The texture scores in all controls and

treatments were found to be significantly different

(P<0.05). Control salt had the highest acceptance

compared to the others, while the texture in the 20%

treatment had a higher acceptance than 40%. A similar

result was reported by Kuikman and O’Connor (2015),

where the texture score of Moringa yogurt was the

lowest than other treatments such as Moringa-banana,

Moringa-sweet potato and Moringa-avocado yogurt.

Hekmat et al. (2015) elucidated that the addition of 1%

M. oleifera in yogurt had the lowest score than another

treatment.

The taste score has the same pattern as the texture.

The control taste score was significantly higher than the

treatments, while the texture score in the 20% treatment

was significantly higher than the 40% treatment. The

taste score for the control salt was 3,778, while the 20%

and 40% treatments were 3,093 and 2,400, respectively.

The odor scores with 40% (2.893) treatment showed a

significantly lower value than the control (3,656) and

20% treatment (3,333). It is shown that based on the odor

Treatment Color Texture Taste Odour Appearance

Control 5.000±0.694

4.000±0.350

3.778±0.192

3.656±0.000

4.111±0.000

20% 3.373±0.460

3.280±0.378

3.093±0.083

3.333±0.183

3.480±0.266

40% 2.480±0.257

2.413±0.061

2.400±0.423

2.893±0.234

2.227±0.320

Table 2. Sensory properties of salt fortified with M. oleifera leaf extract.

Values are presented as mean±SD. Values with different superscripts within the same row are statistically significantly different

based on Duncan Multiple Range Test (DMRT) results with α = 0.05.

Efendy et al. / Food Research 8 (3) (2024) 106 - 112 110

RESEARCH PAPER

results, the control and 20% were more receptive

compared to the 40% treatment. In other words, the

gradual decrease of taste and odor scores was due to the

increase in the concentration of M. oleifera leaf extract in

salts. Hekmat et al. (2015) revealed that the addition of

1% M. oleifera has shown a reduction in the flavor score

of yogurts. The high proportion of M. oleifera in food

fortification caused the herbal smell and intense green

color in the product (Hekmat et al., 2015; Grosshagauer

et al., 2021; Soni and Kumar, 2021).

The appearance score of salts was affected

significantly by the addition of M. oleifera leaf extract.

As seen in Table 2, there was a steady decrease of salts

appearance scores caused by the increase in M. oleifera

leaf extract concentration. The appearance scores in

control, 20% and 40%, respectively, were 4.11, 3.480

and 2.227. Then, the appearance scores in control and

20% were significantly different (P<0.05) against 40%.

While the appearance in the control and 20% was not

significantly different (P>0.05). Generally, based on the

sensory properties results, the salt fortified with 20% M.

oleifera is acceptable to panelists compared with 40%

treatment.

4. Conclusion

Applying M. oleifera leaf extract for salt fortification

influenced the chemical properties of the salt. The

addition of M. oleifera leaf extract concentration

significantly led to an increase in β-carotene and vitamin

C in the product. Moreover applying 40% M. oleifera

leaf extract to the salt significantly decreased the NaCl

content of the product. All attributes of sensory

properties were found to decrease with an increase in M.

oleifera leaf extract concentration. The 20% treatment

showed a higher value of sensory properties. An

additional 20% of M. oleifera leaf extract gives more

nutritional content than the control and a more

acceptable consumer attitude than 40% treatment.

Conflict of interest

The authors declare no conflict of interest.

Acknowledgments

Research and Community Service institutions of

University of Trunojoyo Madura (LPPM UTM) funded

this research through the Independent Research with

contract number 124 /UN46.4.1/PT.01.03/2020. The

authors would like to thank Siti Zulaikah and Retno Irma

Windianingrum for their assistance during the research.

Furthermore, the authors also thank anonymous

reviewers for their helpful comments for this paper.

References

Ali, A.O., Elreffaei, W.H.M., Elkarmany, A.M., Elsheek,

F.M.A. and Afaf. (2015). Guava Whey Beverage

Fortified With Moringa oleifera Leaf extract. Life

Science Journal, 12(4s), 120-125. http://

www.lifesciencesite.com

American Society for Testing and Materials (ASTM).

(2012). Standard Test Methods for Chemical

Analysis of Sodium Chloride (ASTM E534-18).

USA: ASTM.

Biswas, A.K., Sahoo, J. and Chatli, M.K. (2011). A

simple UV-Vis spectrophotometric method for

determination of β-carotene content in raw carrot,

sweet potato and supplemented chicken meat

nuggets. LWT-Food Science and Technology, 44(8),

1809-1813. https://doi.org/10.1016/j.lwt.2011.03.017

Cavill, N., Kahlmeier, S. and Racioppi, F. (2006).

Physical activity and health in Europe: evidence for

action. World Health Organization, Regional Office

for Europe. Retreived from WHO website: https://

iris.who.int/handle/10665/328052

Dhakar, R., Pooniya, B., Gupta, M., Maurya, S., Bairwa,

N. and Sanwarmal. (2011). Moringa: The herbal

gold to combat malnutrition. Chronicles of Young

Scientists, 2(3), 119-125 https://

doi.org/10.4103/2229-5186.90887

Durack, E., Alonso-Gomez, M. and Wilkinson, M.

(2008). Salt: A Review of its Role in Food Science

and Public Health. Current Nutrition and Food

Science, 4(4), 290-297. https://

doi.org/10.2174/157340108786263702

El-Sayed, S.M. and Youssef, A.M. (2019). Potential

application of herbs and spices and their effects in

functional dairy products. Heliyon, 5(6), e01989.

https://doi.org/10.1016/j.heliyon.2019.e01989

Fuglie L.J. (2001). Combating Malnutrition with

Moringa. Development Potential for Moringa

Products. Tanzania: Dar es Salaam.

Fuglie, L.J. (2005). The Moringa Tree: a local solution to

malnutrition. Senegal: Church World Service.

Gao, T.-C., Cho, J.-Y., Feng, L.-Y., Chanmuang, S.,

Park, S.-Y., Ham, K.-S., Auh, C.-K. and Pai, T.-K.

(2014). Mineral-rich Solar Sea Salt Generates Less

Oxidative Stress in Rats than Mineral-deficient Salt.

Food Science and Biotechnology, 23, 951-956.

https://doi.org/10.1007/s10068-014-0128-y

Grillo, A., Salvi, L., Coruzzi, P., Salvi, P. and Parati, G.

(2019). Sodium intake and hypertension. Nutrients,

11, 1970. https://doi.org/10.3390/nu11091970

Grosshagauer, S., Pirkwieser, P., Kraemer, K. and

Somoza, V. (2021). The Future of Moringa Foods: A

Food Chemistry Perspective. Frontiers in Nutrition,

111 Efendy et al. / Food Research 8 (3) (2024) 106 - 112

RESEARCH PAPER

8(9), 751076. https://doi.org/10.3389/

FNUT.2021.751076/FULL

Grune, T., Lietz, G., Palou, A., Ross, A.C., Stahl, W.,

Tang, G., Thurnham, D., Yin, S. and Biesalski, H.K.

(2010). Beta-carotene is an important vitamin A

source for humans. The Journal of Nutrition, 140

(12), 2268S-2285S. https://doi.org/10.3945/

jn.109.119024

Hekmat, S., Morgan, K.R., Soltani, M. and Gough, R.

(2015). Sensory Evaluation of Locally-grown Fruit

Purees and Inulin Fibre on Probiotic Yogurt in

Mwanza, Tanzania and the Microbial Analysis of

Probiotic Yogurt Fortified with Moringa oleifera.

Journal of Health, Population, and Nutrition, 33, 60-

67.

Horwitz, W. (2006). Official methods of analysis of

AOAC International. USA: AOAC International.

Joshi, P. and Mehta, D. (2010). Effect of dehydration on

the nutritive value of drumstick leaves. Journal of

Metabolomics and Systems Biology, 1(1), 5-9.

Kirchner, A.W. and  Fisher, A. (2009). Process for

Producing Low Sodium Sea Salt From Seawater

(Patent No. US 7.621,968 B1). USA: United States

Patent and Trademark Office (USPTO).

Kuikman, M. and O’Connor, C.P. (2015). Sensory

Evaluation of Moringa- Probiotic Yogurt Containing

Banana, Sweet Potato or Avocado. Journal of Food

Research, 4(5), 165-171. https://doi.org/10.5539/

JFR.V4N5P165

Lukaski, H.C. (2004). Vitamin and mineral status:

Effects on physical performance. Nutrition, 20(7-8),

632-644. https://doi.org/10.1016/j.nut.2004.04.001

Maflahah, I. and Asfan, D.F. (2020). Quality

Characteristics of Salt Fortification with Dragon

Fruit Peel in Plastic Packaging during Storage

Period. Industria: Jurnal Teknologi Dan Manajemen

Agroindustri, 9(1), 73-81. https://doi.org/10.21776/

ub.industria.2020.009.01.9

Modupe, O., Krishnaswamy, K. and Diosady, L.L.

(2019). Technology for Triple Fortification of Salt

with Folic Acid, Iron, and Iodine. Journal of Food

Science, 84(9), 2499-2506. https://

doi.org/10.1111/1750-3841.14730

Nantel, G. and Kraisid T. (2001). Human Vitamin and

Mineral Requirements report of a joint FAO/WHO

expert consultation, Bangkok, Thailand. Retrieved

from website: https://www.fao.org/3/y2809e/

y2809e.pdf

Offor, I.F. and Njoku, C.N. (2014). Proximate

Nutritional Analysis and Heavy Metal Composition

of Dried Moringa oleifera Leaves from Oshiri-

Onicha L.G.A, Ebonyi State, Nigeria. IOSR Journal

of Environmental Science, 8(1), 57-62.

Otunola, G., Arise, A., Sola-Ojo, F., Nmom, I. and Toye,

A. (2013). Effect of Addition of Moringa Leaf By-

Product (Leaf-Waste) on Proximate and Sensory

Characteristics of Cookies. Agrosearch, 13(1), 69-

75. https://doi.org/10.4314/AGROSH.V13I1.7

Riscahyani, N.M., Ekawati, E.R. and Ngibad, K. (2019).

Identification of Ascorbic Acid Content in Carica

papaya L. Using Iodimetry and UV-Vis

Spectrophotometry. Indonesian Journal of Medical

Laboratory Science and Technology, 1(2), 58-64.

Saeed, M., Ali, S.W., Ramzan, S. and Umair, R. (2020).

Physicochemical analysis of yogurt fortified with

Moringa oleifera leaf powder. Authorea Science, 14

(60), 21-28 https://doi.org/10.22541/

au.160010855.57785840

Sengev, I.A., Abu, J.O. and Gernah, D.I. (2013). Effect

of Moringa oleifera Leaf Powder Supplementation

on Some Quality Characteristics of Wheat Bread.

Food and Nutrition Sciences, 4, 270-275. https://

doi.org/10.4236/fns.2013.43036

Shields, A. and Ansari, M.A. (2021). Review of

Experience of the Production of Salt Fortified with

Iron and Iodine. Journal of Nutrition, 151(1), 29-37.

https://doi.org/10.1093/jn/nxaa279

Siddhuraju, P. and Becker, K. (2003). Antioxidant

properties of various solvent extracts of total

phenolic constituents from three different

agroclimatic origins of drumstick tree (Moringa

oleifera Lam.) leaves. Journal of Agricultural and

Food Chemistry, 51(8), 2144-2155. https://

doi.org/10.1021/jf020444

Soni, N. and Kumar, S. (2021). Effect of fortification of

Pasta with natural immune booster Moringa oleifera

leaves powder (MLP) on Cooking Quality and

Sensory analysis. Sustainability, Agri, Food and

Environmental Research, 9, 408-424. https://

doi.org/10.7770/safer-V0N0-art2303

Srinivasamurthy, S., Yadav, U., Sahay, S. and Singh, A.

(2017). Development of muffin by incorporation of

dried Moringa oleifera (Drumstick) leaf powder with

enhanced micronutrient content. International

Journal of Food Sciences and Nutrition, 2(4), 173-

178.

Sumada, K., Dewati, R. and Suprihatin. (2018).

Improvement of seawater salt quality by hydro-

extraction and re-crystallization methods. Journal of

Physics: Conference Series, 953(1), 012214. https://

doi.org/10.1088/1742-6596/953/1/012214

Thoma, C., Seal, J., Mackerras, D. and Hunt, A. (2011).

Iodine Fortification of Bread: Experiences from

Australia and New Zealand. In Preedy, V.R.,

Efendy et al. / Food Research 8 (3) (2024) 106 - 112 112

RESEARCH PAPER

Watson, R.R. and Patel, V.B. (Eds.) Flour and

Breads and their Fortification in Health and Disease

Prevention, p. 281-291. USA: Academic Press.

https://doi.org/10.1016/B978-0-12-380886-8.10026-

USDA. (2020). Dietary Guidelines for Americans Make

Every Bite Count With the Dietary Guidelines.

Retrieved from USDA website: https://www.

ocio.usda.gov/document/ad-3027

Weli, A.M., Al-Blushi, A.A.M. and Hossain, M.A.

(2015). Evaluation of antioxidant and antimicrobial

potential of different leaves crude extracts of Omani

ficus carica against food borne pathogenic bacteria.

Asian Pacific Journal of Tropical Disease, 5(1), 13-

16. https://doi.org/10.1016/S2222-1808(14)60619-8

WHO. (2012). Guideline: Sodium intake for adults and

children. Retrieved from website: https://

www.who.int/publications/i/item/9789241504836

Xu, B., Chen, L. and Guo, Q. (2019). Antioxidant and

Anti-Inflammatory Activities of the Crude Extracts

of Moringa oleifera from Kenya and Their

Correlations with Flavonoids. Antioxidants, 8(8),

8080296. https://doi.org/10.3390/antiox8080296