August 11, 2025International Journal of Bio-resource and Stress Management

Effect of Moringa oleifera Leaves Powder (Sahajjan) on Physiochemical Properties of Chicken Bhujia

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Authors

PMPriyanka MasarRajasthan University of Veterinary and Animal Sciences RBRaj Kumar BerwalIndo Soviet Friendship College of Pharmacy PMPriyanka MeenaGovernment Medical College

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Implication

Experimental analysis shows Moringa oleifera enhances preservation and reduces oxidation in chicken bhujia, suggesting a natural alternative to synthetic additives.

Key Points

Moringa oleifera leaf powder significantly improved the quality of chicken bhujia during storage, enhancing its shelf life.
Incorporating 3% Moringa oleifera resulted in reduced pH and TBARS values, which indicate lower oxidation levels.
This experimental study utilized varying levels of Moringa oleifera to analyze its effects on the physiochemical properties of chicken bhujia.
The findings highlight the potential of natural antioxidants like Moringa oleifera in improving food preservation methods.

Cite This Study

Masar et al. (2025) studied this question.

synapsesocial.com/papers/68a35eeb0a429f7973327f89 https://doi.org/10.23910/1.2025.6151a

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Implication

Experimental analysis shows Moringa oleifera enhances preservation and reduces oxidation in chicken bhujia, suggesting a natural alternative to synthetic additives.

Effect of Moringa oleifera Leaves Powder (Sahajjan) on Physiochemical Properties of Chicken Bhujia

Discussion

Member takes

Implication

Key Points

Cite This Study

Effect of Moringa oleifera Leaves Powder (Sahajjan) on Physiochemical Properties of Chicken Bhujia

Discussion

Member takes

Implication

Key Points

Cite This Study

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Also Consider