Moringa leaves shows great promise as a tool to help over come some of the most sever problems in rural children- Malnutrition. The main objective of this study was to standardised and develop the product from Moringa leaves to alleviating malnutrition in rural children. This study was carried out to use moringa leaves with maize flour and wheat flour for production of Moringa Nachos and to use moringa leaves with gram flour and wheat flour for production of Moringa Khakhra. For packaging of both product, aluminium wrapper was used which protects the product against physical, chemical, biological and environmental factors. These food products were prepared from Moringa leaf are evaluated for the chemical and sensory properties. In sensory evaluation sampleT2 Moringa Khakhra are most acceptable.
