Sensory Optimisation and Shelf Life Determination of a Moringa-Fortified Instant Soup Powder in Kogi State

Instant soup powders provide a convenient and nutritionally significant food format for delivering micronutrients to populations with limited access to fresh vegetables. Moringa oleifera is rich in iron, vitamin A, and vitamin C, making it a promising fortification ingredient. This study develops and optimises a Moringa-fortified instant soup powder formulated from dried Moringa leaf powder, dehydrated onion, dehydrated tomato, groundnut cake, crayfish powder, and seasoning, targeting consumers in Kogi State, North Central Nigeria. A mixture design approach was used to optimise ingredient proportions for maximum nutritional content and sensory acceptability. The optimised formulation was packaged in foil-laminated sachets and stored at 25 and 40 degrees Celsius in an accelerated shelf life study over 12 weeks. Quality attributes monitored include moisture content, water activity, colour, microbiological counts, beta-carotene retention, iron content, and sensory acceptability. Results showed that the optimised formulation contained 22 mg per 100g iron and 3.8 mg per 100g beta-carotene. At 25 degrees Celsius, sensory acceptability remained above the acceptable threshold through week 10, with estimated shelf life of 14 months. Beta-carotene degraded more rapidly at 40 degrees Celsius. The study draws on recent instant soup and functional food powder literature. Findings are intended for institutional food service operators and small food manufacturers in Kogi State. Keywords: Moringa, instant soup powder, shelf life, fortification, Kogi State