Formulation of Moringa oleifera Leaf Cereal Granules with Variation Types of Binder and Xanthan Gum Concentration
Abstract
Moringa leaves contain macronutrients and micronutrients, potential to be developed into cereal products in the form of granules using the wet granulation method. The type of binder and the concentration of the suspending agent are the main factors that affect the physical characteristics and proximate content of cereals. In this research, 6 formulas of cereal granules were optimized with various types of binders (arrowroot flour, sorghum flour, cornstarch) and variations in the concentration of xanthan gum (0.5% and 1.0%). This study aims to obtain a granule formula of Moringa leaf cereal that meets the requirements of physical, chemical, proximate, and heavy metal characteristics. The results of the evaluation of the granule characteristics showed that all Moringa leaf cereal formulas had good flow characteristics. The results of the evaluation of cereal characteristics after reconstitution showed that cereal granules dispersed quickly (12.58–16.45 seconds), viscosity 73.75 -245 cps, pseudoplastic flow characteristics, and met the pH requirements of food products (5.00-6.00). The results of proximate analysis and metal content showed that all cereal formulas met the SNI requirements for cereal milk (SNI 01-4270-1996) in terms of protein, carbohydrate, ash, lead (Pb), and copper (Cu) content parameters. The most optimal cereal formula is formula 2 because it shows physical characteristics, fat content, carbohydrates, protein, and heavy metals that meet the requirements, as well as crude fiber content (0.76%) which is closest to the requirements (0.7%).
References
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physical evaluation of Maytenus ilicifolia effervescent granules using factorial design. Brazilian J Pharm Sci.
2014;50(2):243–50.
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granules. AAPS PharmSciTech. 2008;9(1):250–8.
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PharmSciTech. 2013;15(1):65–74.
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herbal formulations incorporated with Amla extract for improved stability. 2019;9(4):212–21.
26. Wati S, Saryanti D. Eff ervescent granule formulation of bitter melon extract (Momordica charantia L .) with
gelatin as a wet granulation binder. 2019;2(1):20–8.
27. Nadaf SJ, Salunkhe SS, Kamble PM. Formulation and evaluation of ciprofloxacin suspension using
natural suspending agent. Int J Pharma Sci Res. 2014;5(03):63–70.
28. Departemen Kesehatan Republik Indonesia. Farmakope hebal Indonesia. Farmakop Herb Indones. 2008; p. 1-9.
29. Okoye EI, Awotunde TO, Morales TG. Formulation and characterization of Moringa oleifera leaf
granules . I : Micromeritic Properties . ABSTRACT : 2013;6(January):66–74.
30. Santl M, ILIc I, Vrecer F, Baumgartner S. A compressibility and compactibility study of real
tableting mixtures: The eff ect of granule particle size. Acta Pharm. 2012;62(3):325–40.
31. Odeku OA. Potentials of tropical starches as pharmaceutical excipients: a review. Starch/Staerke.
2013;65(1–2):89–106.
32. Saad Ali H, Saad Suliman R, A Elhaj BM, Suliman R. A recent progresses and manufacturing techniques in
pharmaceutical powders and granulation. Int J Pharm Clin Res [Internet]. 2019;11(1):1–12. Available from:
www.ijpcr.com
33. Sun CC. Mechanism of moisture induced variations in true density and compaction properties of
microcrystalline cellulose. Int J Pharm. 2008;346(1–2):93–101.
34. Fang Y, Selomulya C, Chen XD. On Measurement of food powder reconstitution properties. Dry Technol.
2008;26(1):3–14.
35. Nalluri VR, Kuentz M. Flowability characterisation of drug-excipient blends using a novel powder avalanching
method. Eur J Pharm Biopharm. 2010;74(2):388–96.
36. Adedokun MO, Olorunsola EO, Anselem EL. Comparative evaluation of metronidazole suspensions
formulated with Raphia africana hydrocolloid and other natural polymers. J Appl Pharm Sci. 2017;7(6):121–6.
37. Arabshahi-D S, Vishalakshi Devi D, Urooj A. Evaluation of antioxidant activity of some plant
extracts and their heat, pH and storage stability. Food Chem. 2007;100(3):1100–5.
38. Vergara-Jimenez M, Almatrafi M, Fernandez M. Bioactive components in Moringa oleifera leaves
protect against chronic disease. Antioxidants. 2017;6(4):91.
39. Anil M, Durmus Y, Tarakci Z. Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana. Nutr Food Sci. 2020; 1-14.
40. Wagoner TB, Çakır-Fuller E, Shingleton R, Drake MA, Foegeding EA. Viscosity drives texture perception
of protein beverages more than hydrocolloid type. J Texture Stud. 2020;51(1):78–91.
41. Venkateswarlu K, Chandrasekhar KB, Ramachandra R. Flukloksasi lin’in yeniden-oluşturulabilen
süspansiyonunun geliştirilmesive in-vitrodeğerlendirilmesi. Marmara Pharm J. 2016;20(3):280–7.
42. Hajirostamloo B. Table I nutritional composition of Soymilk and cow milk (Per 1 Cup). World Acad Sci
Eng Technol . 2009;436–8.
43. Horstmann S, Lynch K, Arendt E. Starch characteristics linked to gluten-free products. Foods. 2017;6(12):29.
44. Lafiandra D, Riccardi G, Shewry PR. Improving cereal ngrain carbohydrates for diet and health. J Cereal Sci.
2014;59(3):312–26.
45. Ahmed K, Shoaib M, Akhtar MN, Iqbal Z. Chemical analysis of different cereals to access nutritional
components vital for human health. Ijcbs. 2014;6:61–7.
46. Tahir AR, Neethirajan S, Jayas DS, Shahin MA, Symons SJ, White NDG. Evaluation of the eff ect of
moisture content on cereal grains by digital image analysis. Food Res Int. 2007;40(9):1140–5.
47. Jung H, Lee YJ, Yoon WB. Effect of moisture content on the grinding process and powder properties in food:
A review. Processes. 2018;6(6):6–10.
48. Tadesse SA, Bultosa G, Abera S. Functional and physical properties of sorghum-based extruded product
supplemented with soy meal flour. Cogent Food Agric. 2019;5(1):1-21.
49. Process D. Food preservation by reducing water activity. Food Microbiol Princ into Pract. 2016;44–58.
50. Suri DJ, Tano-Debrah K, Ghosh SA. Optimization of the nutrient content and protein quality of cereallegume
blends for use as complementary foods in Ghana. Food Nutr Bull. 2014;35(3):372–81.
51. Kusharto CM. Serat makanan dan perannya bagi kesehatan. J Gizi dan Pangan. 2007;1(2):45.
52. Pirsaheb M, Fattahi N, Sharafi K, Khamotian R, Atafar Z. Essential and toxic heavy metals in cereals and
agricultural products marketed in Kermanshah, Iran, and human health risk assessment. Food Addit Contam
Part B Surveill. 2016;9(1):15–20.
53. Batista BL, Nacano LR, Freitas R de, Oliveira-Souza VC de, Barbosa F. Determination of essential (Ca, Fe,
I, K, Mo) and toxic elements (Hg, Pb) in Brazilian rice grains and estimation of reference daily intake. Food
Nutr Sci. 2012;03(01):129–34.
Soc Agric Sci. 2018;17(2):127–36.
2. Yang R-Y, Chang L-C, Hsu J-C, C Weng BB, Palada MC, Chadha ML, et al. Moringa and other highly
nutritious plant resources: Strategies, standards and markets for a better impact on nutrition in Nutritional
and Functional Properties of Moringa Leaves-From Germplasm, to Plant, to Food, to Health. 2006;1–9.
3. Nambiar VS, Parnami S. Standardization and organoleptic evaluation of drumstick (Moringa oleifera) leaves incorporated into traditional indian recipes. Trees Life J. 2008;3(September):2–6.
4. Singh Y, Prasad K. Moringa oleifera leaf as functional food powder : Characterization and Uses.
2013;4(4):317–24.
5. Gopalakrishnan L, Doriya K, Kumar DS. Moringa oleifera: A review on nutritive importance and its medicinal application. Food Sci Hum Wellness 2016;5(2):49–56.
6. Bolarinwa IF, Aruna TE, Raji AO. Nutritive value and acceptability of bread fortified with moringa seed
powder. J Saudi Soc Agric Sci. 2018;0–5.
7. Shahidi F. Nutraceuticals, functional foods and dietary supplements in health and disease. J Food Drug Anal.
2012;20(SUPPL.1):226–30.
8. Chaturvedi N, Sharma P, Shukla K, Singh R, Yadav S. Cereals nutraceuticals, health ennoblement and
diseases obviation: A comprehensive review. J Appl Pharm Sci. 2011;1(7):6–12.
9. Clement A, Olatunde M, Patrick O, Joyce O. Effect of drying temperature on nutritional content of Moringa oleifera Leave. World J Food Sci Technol. 2017;1(311):93–6.
10. Okoye EI, Awotunde TO, Morales TG. Formulation and characterization of Moringa oleifera leaf granules. I: Micromeritic properties. Res J Pharm Technol. 2013;6(1):66–74.
11. Usman OGI. Physical and functional properties of breakfast cereals from blends of maize, african yam
bean, defatted coconut cake and sorghum extract.2015;40:25–35. Available from: www.iiste.org
12. York P, Aulton M, Marriott C, Fell J, Attwood D, Pugh J, et al. Pharmaceutics: the science of dosage form
design. 2001. p.197–210, 137–138.
13. Abdallah DB, Charoo NA, Elgorashi AS. Comparative binding and disintegrating property of Echinochloa
colona starch (difra starch) against maize, sorghum, and cassava starch. Pharm Biol. 2014;52(8):935–43.
14. Sudam N, Manish B, Ritesh M, Sachin P, Ratnaparkhi MP, Shilpa C. Evaluation of various natural suspending
agents for its suspending behaviour using paracetamol as model drug for suspension. Asian J Pharm Clin Res.
Jurnal Ilmu Kefarmasian Vol 19, 2021 Indonesia 214 2012;5(4):183–6.
15. Gimeno E, Moraru CI, Kokini JL. Eff ect of xanthan gum and CMC on the structure and texture of corn
flour pellets expanded by microwave heating. Cereal Chem. 2004;81(1):100–7.
16. Zietsman S, Kilian G, Worthington M, Stubbs C. Formulation development and stability studies
of aqueous metronidazole benzoate suspensions containing various suspending agents. Drug Dev Ind
Pharm. 2007;33(2):191–7.
17. Milani J, Maleki G. Hydrocolloids in food industry. Food Ind Process - Methods Equip. 2012.p. 17-38.
18. EN F, Willy SAA R. Production of a functional tea from Moringa oleifera LAM leaf powder: optimization of phenolic extraction using response surface methodology. J Nutr Food Sci. 2016;06(06):1-7.
19. Farmasi J, Ode W, Zubaydah S, Fia W, Adawia S, Hasanuddin DD, et al. Formulasi minuman
effervescent mix serbuk daun kelor (Moringa oleifera). 2018;4(September):2–4.
20. Djarot P, Badar M. Formulation and production of granule from Annona muricata fruit juice as antihypertensive instant drink. Int J Pharm Pharm Sci. 2017;9(5):18.
21. da Cunha-Filho MSS, Gustmann PC, Garcia FS, Lima EM, de Sá-Barreto LCL. Development and
physical evaluation of Maytenus ilicifolia effervescent granules using factorial design. Brazilian J Pharm Sci.
2014;50(2):243–50.
22. Qiu Y, Chen Y, Zhang G, Liu L, Porter W. Developing solid oral dosage forms. Pharmaceutical theory and
practice. Libro. Developing Solid Oral Dosage Forms. 2009. p. 469–499.
23. Shah RB, Tawakkul MA, Khan MA. Comparative evaluation of flow for pharmaceutical powders and
granules. AAPS PharmSciTech. 2008;9(1):250–8.
24. Crouter A, Briens L. The eff ect of moisture on the flowability of pharmaceutical excipients. AAPS
PharmSciTech. 2013;15(1):65–74.
25. Madhavi N, Kumar D, Naman S, Singh M, Singh PA, Bajwa N, et al. Formulation and evaluation of novel
herbal formulations incorporated with Amla extract for improved stability. 2019;9(4):212–21.
26. Wati S, Saryanti D. Eff ervescent granule formulation of bitter melon extract (Momordica charantia L .) with
gelatin as a wet granulation binder. 2019;2(1):20–8.
27. Nadaf SJ, Salunkhe SS, Kamble PM. Formulation and evaluation of ciprofloxacin suspension using
natural suspending agent. Int J Pharma Sci Res. 2014;5(03):63–70.
28. Departemen Kesehatan Republik Indonesia. Farmakope hebal Indonesia. Farmakop Herb Indones. 2008; p. 1-9.
29. Okoye EI, Awotunde TO, Morales TG. Formulation and characterization of Moringa oleifera leaf
granules . I : Micromeritic Properties . ABSTRACT : 2013;6(January):66–74.
30. Santl M, ILIc I, Vrecer F, Baumgartner S. A compressibility and compactibility study of real
tableting mixtures: The eff ect of granule particle size. Acta Pharm. 2012;62(3):325–40.
31. Odeku OA. Potentials of tropical starches as pharmaceutical excipients: a review. Starch/Staerke.
2013;65(1–2):89–106.
32. Saad Ali H, Saad Suliman R, A Elhaj BM, Suliman R. A recent progresses and manufacturing techniques in
pharmaceutical powders and granulation. Int J Pharm Clin Res [Internet]. 2019;11(1):1–12. Available from:
www.ijpcr.com
33. Sun CC. Mechanism of moisture induced variations in true density and compaction properties of
microcrystalline cellulose. Int J Pharm. 2008;346(1–2):93–101.
34. Fang Y, Selomulya C, Chen XD. On Measurement of food powder reconstitution properties. Dry Technol.
2008;26(1):3–14.
35. Nalluri VR, Kuentz M. Flowability characterisation of drug-excipient blends using a novel powder avalanching
method. Eur J Pharm Biopharm. 2010;74(2):388–96.
36. Adedokun MO, Olorunsola EO, Anselem EL. Comparative evaluation of metronidazole suspensions
formulated with Raphia africana hydrocolloid and other natural polymers. J Appl Pharm Sci. 2017;7(6):121–6.
37. Arabshahi-D S, Vishalakshi Devi D, Urooj A. Evaluation of antioxidant activity of some plant
extracts and their heat, pH and storage stability. Food Chem. 2007;100(3):1100–5.
38. Vergara-Jimenez M, Almatrafi M, Fernandez M. Bioactive components in Moringa oleifera leaves
protect against chronic disease. Antioxidants. 2017;6(4):91.
39. Anil M, Durmus Y, Tarakci Z. Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana. Nutr Food Sci. 2020; 1-14.
40. Wagoner TB, Çakır-Fuller E, Shingleton R, Drake MA, Foegeding EA. Viscosity drives texture perception
of protein beverages more than hydrocolloid type. J Texture Stud. 2020;51(1):78–91.
41. Venkateswarlu K, Chandrasekhar KB, Ramachandra R. Flukloksasi lin’in yeniden-oluşturulabilen
süspansiyonunun geliştirilmesive in-vitrodeğerlendirilmesi. Marmara Pharm J. 2016;20(3):280–7.
42. Hajirostamloo B. Table I nutritional composition of Soymilk and cow milk (Per 1 Cup). World Acad Sci
Eng Technol . 2009;436–8.
43. Horstmann S, Lynch K, Arendt E. Starch characteristics linked to gluten-free products. Foods. 2017;6(12):29.
44. Lafiandra D, Riccardi G, Shewry PR. Improving cereal ngrain carbohydrates for diet and health. J Cereal Sci.
2014;59(3):312–26.
45. Ahmed K, Shoaib M, Akhtar MN, Iqbal Z. Chemical analysis of different cereals to access nutritional
components vital for human health. Ijcbs. 2014;6:61–7.
46. Tahir AR, Neethirajan S, Jayas DS, Shahin MA, Symons SJ, White NDG. Evaluation of the eff ect of
moisture content on cereal grains by digital image analysis. Food Res Int. 2007;40(9):1140–5.
47. Jung H, Lee YJ, Yoon WB. Effect of moisture content on the grinding process and powder properties in food:
A review. Processes. 2018;6(6):6–10.
48. Tadesse SA, Bultosa G, Abera S. Functional and physical properties of sorghum-based extruded product
supplemented with soy meal flour. Cogent Food Agric. 2019;5(1):1-21.
49. Process D. Food preservation by reducing water activity. Food Microbiol Princ into Pract. 2016;44–58.
50. Suri DJ, Tano-Debrah K, Ghosh SA. Optimization of the nutrient content and protein quality of cereallegume
blends for use as complementary foods in Ghana. Food Nutr Bull. 2014;35(3):372–81.
51. Kusharto CM. Serat makanan dan perannya bagi kesehatan. J Gizi dan Pangan. 2007;1(2):45.
52. Pirsaheb M, Fattahi N, Sharafi K, Khamotian R, Atafar Z. Essential and toxic heavy metals in cereals and
agricultural products marketed in Kermanshah, Iran, and human health risk assessment. Food Addit Contam
Part B Surveill. 2016;9(1):15–20.
53. Batista BL, Nacano LR, Freitas R de, Oliveira-Souza VC de, Barbosa F. Determination of essential (Ca, Fe,
I, K, Mo) and toxic elements (Hg, Pb) in Brazilian rice grains and estimation of reference daily intake. Food
Nutr Sci. 2012;03(01):129–34.
Published
2021-10-31
How to Cite
RANI, Karina Citra et al.
Formulation of Moringa oleifera Leaf Cereal Granules with Variation Types of Binder and Xanthan Gum Concentration.
JURNAL ILMU KEFARMASIAN INDONESIA, [S.l.], v. 19, n. 2, p. 204-215, oct. 2021.
ISSN 2614-6495.
Available at: <http://jifi.farmasi.univpancasila.ac.id/index.php/jifi/article/view/1000>. Date accessed: 03 july 2024.
doi: https://doi.org/10.35814/jifi.v19i2.1000.
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