Natural Preservatives for Idly Batter from Moringa Oleifera Seed Extract

Abstract

Edible medicinal plants are mostly used for the treatment of various disorder and spice in traditional food preparation.  The use of Moringa oleifer as natural food preservative has been evaluated in the present study against selected Lactic Acid Bacteria (LAB) associated with idli batter fermentation and to identify the preservation capability. Among the different extract prepared from flower pods of moringa oleifera, methanol and hexane extract high antibacterial and antioxidant respectively. The methanol extract of moringa oleifera flower pods has great potential to be used as natural preservative and nutraceutical in food industry. Antibacterial activity of Moringa oleifera seed was found to be more effective against L. plantarum, L. acidophilus, L. Casei, L. Lactis. The efficacy of M. oleifera seed extract which includes in the idli batter at 0.1% (w/w) was evaluated by measuring the titratable acidity, pH, batter volume and microbial count from preserved batter stored at 4 and 30C. Unfavorable changes in the pH, acidity and batter volume of idli batter were automatically reduced, which improve the texture of idli and decrease the sour taste. The growth of LAB was subnormaly evidenced by decreased microbial counts than control batter, which slowdown the degradation of the batter under both storage conditions.  M. oleifera seed extract in the optimally fermented idli batter expand its life to 5 days when stored at 30C and 20 days at 4C also found to be of acceptable quality. The potent antimicrobial activity of M. oleifera supports food preservatives.