Introduction

The culinary preference for gourmet depends on the quality, economic value and sensory allure of the food product. This study was designed to formulate an instant soup mix using Drynaria quercifolia flour and supplementary ingredients which include pepper, cumin, turmeric, coriander, fennel, curry leaves, garlic and ginger, which will enhance the taste and nutritive value without altering the nutritive integrity. Drynaria quercifolia, a rhizome that is widely distributed around South East Asia and known as Oak leaf fern, is acclaimed for its innumerable therapeutic properties which include anti-inflammation, anti-rheumatoid, antipyretic and antioxidant.

Methods

Drynaria quercifolia was the major ingredient used in this formulation as it is a less exploited herb. In order to make 500g of soup mix, 100g of Drynaria quercifolia rhizome was grated and sun-dried, and about 100g of pepper, 25 g of cumin, 50 g of fennel, 25 g curry leaves, 50 g coriander, 150g garlic and 50 g ginger were added. All were roasted and powdered along with the sun-dried Drynaria to be formulated as a soup mix. Proximate composition and sensory analyses were performed.

Result

The proximate composition analysis of the soup formulation was found to have an energy content of 204 Kcal/100g, a carbohydrate content of 40.11g/100g, 11.4g/1000g protein, 7g/100g fat, 23.31g/100g fibre, 12.4 mg/100g iron and 598.2mg/100g calcium. The shelf life of the soup mix was found to be stable at room temperature for 6 months in plastic packaging.

Conclusion

Amidst the current focus on a health-conscious lifestyle, there is a pronounced demand for functional foods. The developed soup mix was found to be nutrient-dense, boasting good levels of energy, protein, carbohydrate, iron and calcium, and also devoid of additives and preservatives. The nutrient content of the developed soup mix is retained to its maximum and helps in enhancing the nutritional status of an individual.