Optimization of a Multi-Micronutrient Powder Formulation Incorporating Moringa oleifera: A Sustainable Approach to Nutritional Intervention

Abstract

Micronutrients are essential nutrients that play a crucial role in supporting human health, survival, and overall bodily functions. Micronutrient deficiencies remain a critical public health concern, particularly in developing regions where malnutrition is prevalent. This study aimed to formulate and optimize a micronutrient powder blend using locally sourced ingredients which are Moringa, Spinach, Carrot, and Eggshell to address micronutrient deficiencies and improve dietary intake. Three formulations (F1, F2, and F3) were developed to evaluate their nutritional composition, functional properties, storage stability, and sensory acceptability. The study employed an experimental design, including proximate analysis, micronutrient profiling, assessment of antinutritional factors, and sensory evaluation. The results showed that the three formulations contained varying levels of essential micronutrients, with F3 exhibiting the highest calcium (369.43 mg/100 g), iron (393.97 mg/100 g), and vitamin A (126.40 μg/g) content. Functional properties such as bulk density (0.48–0.50 g/cm³), water adsorption capacity (1.26–1.30 g/g), and swelling capacity (1.32–1.35 g/g) were within acceptable ranges. Storage stability analysis indicated minimal nutrient degradation over time, with peroxide values ranging from 8.30 to 8.73 meq/kg. Sensory evaluation revealed that F1 had the highest overall acceptability, particularly in color (8.33), taste (8.33), and texture (7.67). These findings suggest that the developed micronutrient powder formulations could serve as viable dietary supplements to combat micronutrient deficiencies. Further studies are recommended to assess bioavailability, large-scale production feasibility, and potential health impacts.

Micronutrient deficiency, Moringa oleifera, Carrot, Spinach, Egg Shell, nutritional formulation, Minerals, Vitamins, Dietary Supplementation, Nutritional Quality

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 Received: April 8, 2025  Accepted: May 4, 2025  Published: May 10, 2025

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