This study aimed to isolate and characterize moringa leaf protein (MLP) via HPLC and evaluate its consumption's effects through rat model. Four groups of Albino Wistar rats (n = 25 each) along with a control group (n = 25) were acclimatized. The isolated MLP was added to the basal diet (casein; control) in various percentages (25, 50, 75, 100%) for a 21-day experimental period. On three intervals (1st, 11th, 21st days), blood samples were collected and subjected for hematological and biochemical examination (Renal Function Test (RFT), Liver Function Test (LFT)). MLP contained a variety of essential and non-essential amino acids in substantial amounts. The Protein Efficiency Ratio (PER) of 50% MLP-treated group was the highest (1.72) among MLP treatments. Increases in feed intake and weight were observed in treated rats compared to the control. The hematological profile of the rats revealed increases in Hemoglobin (Hb) (7.9-14.0%), White Blood Cell (WBC) (35.9-51.5%), Red Blood Cell (RBC) (17.1-22.2%), Hematocrit (HCT) (13.1-22.9%), and platelets levels (36.5-40.6%) from day 1. Protein isolates decreased liver parameters but resulted in non-significant changes in liver and kidney functions in rats. Further investigation is needed to determine the safe daily intake of MLP.

This study investigates the nutritional, functional, rheological, and sensory properties of flour blends supplemented with varying percentages (2–5%) of Tribulus Terrestris powder. Seeds were collected from the Thall region, dried to <10% moisture, and analyzed for proximate composition, showing high fiber (24.28±0.93%) and carbohydrate (33.35±1.03%) content, with moderate fat (14.49±1.42%) and low protein (8.8±0.30%). Rheological analysis revealed that as Tribulus supplementation increased, moisture content decreased from 14% (control) to 10.1±0.09% at 5% powder. Water absorption was highest at 5% (59.5±0.05), with maximum dough stability (17±0.09) and development time (4.6±0.09). Maximum kneading consistency was observed at 2% powder. Functional properties, such as bulk density, increased with higher Tribulus percentages, peaking at 83.86±1.36 for 5%. Water absorption capacity reached its maximum in T3 (88.46±0.22), while oil absorption capacity remained non-significant. Foaming stability was significantly higher in T3 (43.78±0.76). Nutritional analysis showed that fiber content increased with supplementation, peaking in T4 (1.49±0.04), while fat and protein contents were non-significant across treatments. Color tonality analysis indicated that lightness decreased with increasing Tribulus content, and hue angle was highest in T1 (77.02±2.68). Sensory evaluation by an expert panel revealed that products with 2% and 3% Tribulus powder had the most acceptable color, taste, and aroma, while higher concentrations resulted in bitterness and darker color. Overall, T1 and T2 were most preferred in terms of sensory quality.