ENHANCING CHOCOLATE FUNCTIONALITY WITH MORINGA:

A HERBAL CONFECTIONERY FORMULATION – ‘MORICO’

BT19604 – INNOVATION AND DESIGN THINKING FOR BIOTECHNOLOGY

Team name: EcoChoco Crafters
By: V. Shree Maran (220401150), V. Veeraarasu (220401173), Vrushan. P (220401178)
RAJALAKSHMI ENGINEERING COLLEGE
THANDALAM, CHENNAI-602105.

MENTOR: Ms. Preethi B(Assistant professor)

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INTRODUCTION:
Iron deficiency remains a global health crisis, affecting 30% of the population and contributing to anemia
and cognitive impairments (WHO, 2022), while conventional chocolate's high sugar content exacerbates
metabolic disorders (Malik et al., 2010). Existing solutions like iron supplements often cause
gastrointestinal discomfort (Tolkien et al., 2015), and fortified foods frequently suffer from poor
palatability (Petry et al., 2016). Our innovation combines Moringa oleifera, a natural iron source with
enhanced bioavailability (Coello et al., 2022), with stevia's zero-calorie sweetness (Ashwell, 2015) to
create a functional chocolate alternative. This approach addresses the dual challenges of nutritional
deficiency and excessive sugar consumption through scientifically validated ingredients, offering a
potential solution within the rapidly growing functional food market.

PROBLEM STATEMENT:
Widespread iron deficiency harms health, while sugary chocolates fuels obesity—demanding a healthier
alternative.

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REVIEW OF LITERATURE:

MORINGA INFUSION AND NATURAL SWEETENERS IN CONFECTIONERY INNOVATION

This moringa-infused chocolate combines clinically proven ingredients to combat iron deficiency while
eliminating sugar-related risks. Moringa oleifera (28 mg iron/100g, Gopalakrishnan et al., 2016) significantly
improves haemoglobin levels (Zungu et al., 2020), with 90% iron retention in cocoa-based formulations (Gomes et
al., 2024). Stevia leaf extract provides 200-300× the sweetness of sucrose without glycemic impact(Ashwell, 2015),
backed by safety studies (Magnuson et al., 2017). The cocoa-soy matrix enhances iron absorption 2-3 times when
combined with vitamin C (Petry et al., 2016), while maintaining optimal texture (Afoakwa et al., 2008). Sensory
research confirms moringa's compatibility in chocolate (Coello et al., 2022), delivering 15mg iron/serving (WHO
standards) with <1g sugar. This evidence-based approach bridges nutrition gaps without compromising taste or
stability.
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SOCIETAL IMPORTANCE:
1. Combating Malnutrition & Iron Deficiency
2. Reducing Sugar-Related Diseases
3. Redefining Junk Food Culture
4. Affordable & Accessible Nutrition
5. Promoting Sustainable Food Systems
NOVELTY:
1. Only chocolate combining: Moringa (iron-rich) + stevia (zero sugar) + soy protein (plant protein)
2. Delivering 4× more iron (117mg/kg) than premium dark chocolates, 90% less sugar (1.67g/100g) than
commercial healthy alternatives, and high plant-based protein (27g/100g) – rare in functional chocolates.
3. Uniquely combats both anemia and diabetes risk in a single product - addressing two major health concerns.
4. Achieves preservative-free freshness while maintaining 30% lower production costs (₹115/100g) than
premium health chocolates, making superior nutrition accessible.
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DESIGN THINKING MODEL
1. Empathize
Surveys revealed 98% consume chocolate, but 65%
want healthier options, with many unaware of iron
deficiency risks. Demand exists for nutritious, sugar-
free chocolates.

2. Define
Problem: Conventional chocolates are sugary, low-
protein, and nutritionally poor, worsening
diabetes/anaemia. Challenge: Create affordable, tasty
chocolate with iron fortification and reduced sugar.

3. Ideate
Solutions: Cocoa nibs (iron), moringa (bioavailable
iron), soy protein (plant protein), and stevia (natural
sweetener). Prioritized clean-label, sustainable
production.

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AIM:
To develop a nutrient-rich, moringa-infused chocolate bar that addresses iron deficiency and reduces sugar-
related health risks while maintaining superior sensory qualities and affordability.

OBJECTIVES:
• To incorporate Moringa leaf powder to significantly enhance the iron and protein content of the chocolate
formulation.
• To develop a reduced-sugar formulation using natural sweeteners while maintaining acceptable sweetness
perception.
• To evaluate the shelf-life and microbial stability of the developed chocolate product under various storage
conditions.
• To analyse production costs and identify strategies to maintain affordability while using quality ingredients.
• To conduct iterative testing to optimize the sensory characteristics including taste, texture, and aftertaste.

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MATERIALS REQUIRED
1. Cocoa Nibs – Raw, crushed cocoa beans for chocolate base
and natural flavour

2. Soy Protein Isolate – High-purity plant protein for

nutritional fortification

3. Milk Powder – Enhances creaminess and mouthfeel

(optional for vegan variants)

4. Dehydrated Moringa Powder – Iron-rich superfood for

nutritional enhancement

5. Stevia – Natural, zero-calorie sweetener for sugar reduction

6. Coconut Oil – Plant-based fat for texture and shelf stability

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 METHODOLOGY
[Link] Preparation: [Link] Formulation: [Link]:
1. Roasted cocoa nibs at 120- 1. Gradually blended dry mix into 1. Individually wrapped in food-
140°C for flavour development cocoa liquor grade materials
2. Ground into smooth liquor 2. Added coconut oil for 2. Airtight packaging for
using melanger (4-6 hours) texture/stability moisture/oxidation protection
[Link] Mix Preparation: 3. Refined mixture for 1-2 hours [Link] Control:
Combined: for smoothness 1. Conducted:
1. Soy protein isolate (protein [Link] Process: 1. Sensory evaluation
source) 1. Precisely portioned into 20g (taste/texture/aroma)
2. Moringa powder (iron silicone molds 2. Nutritional analysis
fortification) 2. Tapped to remove air bubbles (AOAC/FSSAI methods)
3. Milk powder (creaminess) 3. Refrigerated at 10-15°C for 3. 50-day shelf-life
setting (30-60 mins) monitoring
4. Stevia (natural sweetener) (microbial/texture)
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 SWOT ANALYSIS
STRENGTHS: OPPORTUNITIES:
• High Nutritional Value – Rich in plant-based protein• Growing Health Food Demand – 65% of consumers want
(27.54g/100g) and iron (117.34mg/kg) healthier chocolates
• Functional Health Benefits – Combats iron deficiency• Niche Markets – Fitness enthusiasts, vegans, anaemic
anaemia and supports muscle recovery individuals, and parents
• Sugar-Free Formula – Uses stevia (1.67g sugar/100g),• Product Expansion – New flavours (mint/orange), formats
reducing diabetes and obesity risks (bites, powders), or added nutrients (Vitamin-C)
• Clean-Label Ingredients – No artificial additives (moringa,• Marketing Angles – Position as energy, recovery, or anaemia-
cocoa nibs, soy protein isolate) combatting snack
• Cost-Effective Production – Affordable at ₹115/100g bar
despite premium nutrition THREATS:

WEAKNESSES: • Strong Competition – Established health bars and premium

chocolate brands
• Limited Shelf Life – 50 days (refrigerated) vs. commercial
• Consumer Hesitation – Unfamiliar taste of moringa/stevia
chocolates (6–12 months)
requires education
• Texture Variations – Slight graininess differs from
• Regulatory Hurdles – Strict rules for protein/iron claims on
conventional chocolate smoothness
packaging
• Supply Chain Risks – Price volatility of cocoa, moringa, and
soy ingredients 09-05-2025 9
 RESULTS AND DISCUSSION
NUTRITIONAL ANALYSIS:
[Link] Compliance:
PARAMET METHOD UNITS RESULTS
[Link] Advantages: 1. Meets 13% daily iron
ERS
1. Iron content: 117.34 mg/kg requirement per serving
Energy FAO method Kcal/100 530.78
g 2. Protein: 27.54 g/100g 2. Low sodium (56.78 mg/100g)
Carbohydra AOAC 21st Edn. g/100g 22.64
3. Low sugar: 1.67 g/100g 3. FSSAI-compliant safety
te 2019,926.09 standards
Crude IS 10226 (PART-1) 1982 g/100g 11.2 [Link] Composition:
Fibre RA.2015
[Link] Differentiation:
1. Healthy fats from cocoa
Total IS 7219:1973 (RA 2010) g/100g 27.54 butter/coconut oil (36.60 g/100g) 1. Superior nutrition vs
Protein conventional chocolates
2. High fiber: 11.2 g/100g
Total Fat FSSAI MANUAL g/100g 36.60 2. Maintains better sensory
Iron TNTH/SOP/FOOD/18 mg/kg 117.34 3. Moderate energy: 106 Kcal per 20g properties than fortified
8
serving alternatives
Sodium IS 9497 (1980) RA 2015 mg/100g 56.78
3. Addresses functional food market
Sugar IS 15279 g/100g 1.67 gap
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 SENSORY ANALYSIS

•Appearance: Glossy, crack-free dark brown bars

•Aroma: Rich cocoa with subtle herbal notes
•Taste: Balanced bitterness (moringa) and sweetness (stevia)
•Texture: Smooth with slight, expected graininess
•Aftertaste: Mild earthy finish

The formulation successfully combines nutrition and taste, with acceptable bitterness and slight
graininess from natural fortification. Stevia effectively maintains sweetness while reducing sugar,
creating a enjoyable yet healthy functional chocolate that meets consumer demand.

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 SHELF – LIFE ANALYSIS
The moringa-chocolate showed 50-day microbial stability under Day 5 Day 15
refrigeration (4°C), with:

•No visible contamination

•TPC: 900 CFU/mL (below FSSAI's 10³ CFU/g limit)

Key Stability Factors:

Day 30 Day 50
[Link] preservation (coconut oil/moringa)

[Link] moisture content (optimized tempering)

[Link] packaging

While shorter than conventional chocolates (6-12 months), this

shelf life meets clean-label expectations for additive-free functional
foods.
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 COST ANALYSIS

Category Item Description Approx. Cost (INR)

Cocoa Nibs ₹30.00

Soy Protein Isolate ₹20.00

Ingredients Costs Dehydrated Moringa Powder ₹12.50

Milk Powder ₹7.50

Stevia ₹5.00

Coconut Oil ₹5.00

Total Ingredient Cost: ₹80.00

Equipment Usage Costs Grinder/Melanger ₹5.00

Tempering Machine ₹2.50

Molding Setup ₹1.50

Packaging Sealer ₹1.00

Total Equipment Cost: ₹10.00

Operational Costs Electricity ₹15.00

Refrigeration ₹10.00

Total Operational Cost: ₹25.00

Total Production Cost: ₹115.00

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CONCLUSION
This moringa-infused functional chocolate delivers superior nutrition (117mg/kg iron, 27g/100g protein, 1.6g sugar)
while maintaining 85% consumer acceptance. With 50-day shelf stability and competitive production costs
(₹115/100g), it successfully bridges health and taste. The clean-label formula uses natural ingredients to address iron
deficiency and sugar reduction, proving functional foods can be both nutritious and appealing. Future refinements
will optimize taste and shelf-life further.
FUTURE PROSPECTS
[Link] Innovation 3. Shelf-Life Innovation

•New variants: Mint/orange flavors, protein-boosted, vitamin- •Test natural preservatives (rosemary extract, citrus oils)
enriched
•Develop edible antimicrobial coatings
•Formats: Bites, spreads, or powdered mixes
•Optimize packaging:
2. Enhanced Nutrition • Oxygen-absorbing films
•Boost iron absorption with vitamin C • Moisture-control liners
•Ultra-fine grinding for smoother texture

•Vegan/dairy-free options
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