Development of Jackfruit (Artocarpus heterophyllus) and Mung Bean (Vigna radiate) Based Instant Healthy Soup Mix Powder

Abstract

Soups have gained popularity among consumers worldwide, as a convenient food type and a healthy source of nutrients. The present study was carried out to formulate and develop a jackfruit (Artocarpus heterophyllus) and mung bean (Vigna radiate) based soup mix powder. Three formulations of soup mix powder were prepared using the jackfruit flesh flour and the mung bean flour in percentage ratios of 75:25, 65:35 and 55:45 respectively. The best formulation was found by a sensory evaluation, with thirty untrained panelists. The proximate analysis and other physicochemical properties and the keeping quality of the selected best formulation were evaluated. The soup powder with the formulation of 55% of jackfruit flesh flour and 45% of mung bean flour was selected as the best formulation and the sensory attributes (appearance, color, aroma, taste, after taste, and viscosity) of the selected formulation recorded significantly higher sensory scores at p<0.05. The best formulation comprised of 7.45% moisture, 45.64% crude fiber, 14.06% crude protein, 2.80% crude fat, 3.22% ash and 26.83% carbohydrate. The bulk density and the tapped density of the product was found as 649 kgm−3 and 830 kgm−3 respectively. The wettability, sinkability, dispersibility and solubility of this soup powder were 52.95 seconds, 6.83 seconds, 41.67 seconds and 82.46%, respectively. The viscosity of the selected product was 16.5 cP. After three weeks, the moisture content of the soup mix was recorded as 8.03±0.06%. Although, the total plate count of soup powder was increased, it was under the permissible limit even after three weeks of storage. The soup mix powder formulated with 55% of jackfruit flesh flour and 45% of mung bean flour could possibly fulfill the nutritional demand also ensuring the convenience of the local community. However, further studies should be conducted to identify the detailed nutritional profile and the functional properties of the product.