Table 4.

Drink fortified with moringa

Part of the moringa	Moringa content	Type of drinks	Beneficial features	Problematic features	Ref
Dried leaf	Moringa extract: 2 g moringa power leaf/300 mL water Blended: 50/50, 50/70, 50/90, 50/110 (v/v) moringa extract/Aloe vera juice	Moringa-Aloe vera blended drink	Acceptable sensory attributes. Formulations containing 70 mL and 90 mL Aloe vera juice proved as best product in terms of color, aroma, flavor, taste, mouth feel and overall acceptance	Increase in moringa percentage; titratable acidity of the blend increased	[46]
	0.5 g moringa powder: 50 mL of water	Infusion	High phenolic content	Difficulty on the part of consumers to accept the infusion because it is a new product with a characteristic flavor	[45]
	5, 10, 15, 20% in a blended juice of pineapple juice beetroot juice and moringa leaf juice	Blended juice of pineapple juice, beetroot juice and moringa leaf juice	Optimal concentration: 25:15:60 (beetroot:moringa leaves:pineapple) Can be stored for 10 weeks at refrigeration temperature and 6 weeks at room temperature with addition of sodium benzoate	Not found	[47]
	1.5–4.5% (w/w)	Pineapple, apple and banana smoothie	All-vegetable product rich in protein and good antioxidant capacity	Higher concentrations provided bitterness and undesirable greenish hues	[43]
	Infusion: 20 g moringa leaf power/150 mL ethanol 5–10-15 mL infusion/L wort	Malt drink of Melkassa-7 (yellow maize)	Decrease in dissolved oxygen level with an increase in extract concentration. Microbial growth inhibition was considerable at high concentrations of the leaf extract	A slight decrease with the extract concentration in the score of sensory attributes (color bitterness, sweetness, flavor and overall impression)	[42]
	40 g, 80 g and 120 g in 4 L of Zobo drink	Zobo functional drink	Increase in vitamins and minerals compared to the control sample	Need for more research in order to extend product life	[44]