Fighting Anemia During Pregnancy with Moringa and Cashew Snack Bars

30

Pregnancy is a time of increased nutritional demands, particularly for iron and protein. Iron deficiency anemia (IDA)—a condition where the body lacks enough healthy red blood cells due to insufficient iron—affects millions of pregnant women worldwide.

Red blood cells contain hemoglobin, a protein that carries oxygen to tissues and organs. Without adequate iron, hemoglobin production drops, leading to fatigue, dizziness, and complications like premature birth (delivery before 37 weeks) or stunting (impaired growth and development in children).

Traditional iron supplements, while effective, often cause side effects such as nausea and constipation, making them difficult for many women to tolerate.

This challenge has driven researchers to explore alternative solutions, such as nutrient-rich foods that can naturally address iron and protein deficiencies.

The Nutritional Powerhouses: Moringa Leaves and Cashew Nuts

The study’s success hinges on two key ingredients: moringa leaves and cashew nuts. Moringa (Moringa oleifera), often called the “miracle tree,” is a fast-growing plant native to tropical regions.

Its leaves are packed with iron, containing 28.2 milligrams per 100 grams of fresh leaves—seven times more than spinach.

However, raw moringa contains phytic acid, a natural compound that binds to minerals like iron and reduces their absorption in the gut. To solve this, researchers blanched the leaves (briefly boiled them at 100°C for 10 minutes), reducing phytic acid by 61.5% and making the iron more bioavailable (easily absorbed by the body).

Cashew nuts (Anacardium occidentale), a staple in Indonesian cuisine, complement moringa by providing 20–25% protein per serving. Proteins are made of amino acids, the building blocks of tissues, and are critical for fetal organ development.

Cashews also add healthy fats, magnesium (which supports muscle function), and a satisfying crunch. Together, these ingredients form a balanced snack that addresses both iron and protein needs during pregnancy.

Developing the Ideal Snack Bar: Research Methodology

The research team tested eight different snack bar formulas, adjusting the moringa content from 1.5 grams to 6 grams per batch while keeping cashew levels fixed at 35 grams. Each formula underwent rigorous testing:

First, moringa leaves were dried at 55°C overnight (a process that preserves nutrients while removing moisture), ground into a fine powder using a blender, and sieved through an 80-mesh screen (a sieve with tiny holes to ensure uniform texture).

The powder was then mixed with wheat flour (for structure), sugar (for sweetness), and baking soda (to help the bars rise). Melted margarine (a fat source), milk (for creaminess), and water were added to form a dough, which was combined with chopped cashews and baked at 120°C for 90 minutes.

The final bars were analyzed using advanced laboratory methods:

• Iron content: Measured via ICP-OES (inductively coupled plasma–optical emission spectrometry), a technique that detects trace metals by vaporizing samples and analyzing their light emissions.
• Protein content: Determined using the Kjeldahl method, which calculates protein levels by measuring nitrogen (a key component of amino acids).
• Fat, moisture, and carbohydrates: Assessed using AOAC-approved methods (standardized protocols by the Association of Official Analytical Chemists), such as the Soxhlet extraction (a process to isolate fat using solvents).

To ensure real-world applicability, 30 panelists—primarily pregnant or postpartum women—tasted the bars and rated them on color, aroma, taste, and texture using a 7-point scale (1 = “dislike very much” to 7 = “like very much”).

Additionally, shelf-life tests were conducted at 25°C (room temperature) and 35°C (tropical climate) to monitor spoilage signs like mold growth and color changes.

Key Findings: Nutritional Content and Sensory Acceptance

Among all formulas, Formula 2 emerged as the standout choice. It contained 21.11% protein and 6.56 milligrams of iron per 100 grams, meeting 35% of the daily protein requirement (60g for pregnant women) and 24% of the iron needs (27mg/day).

This makes it eligible for “high protein” and “iron-rich” claims under Indonesia’s BPOM regulations (National Agency of Drug and Food Control).

Caloric content was 521 kcal per 100 grams, providing a quick energy boost for expectant mothers. The ash content (minerals like calcium and magnesium) increased with moringa levels, peaking at 3.65% in Formula 7 compared to 2.04% in the control.

Fat content ranged from 33.47% to 36.34%, primarily from cashews and margarine, which help absorb fat-soluble vitamins.

In sensory tests, Formula 2 received the highest overall acceptability score (5.07/7), with panelists praising its mild sweetness and nutty crunch.

However, older participants and those in later pregnancy stages noted a slight bitterness, likely due to age-related taste decline (reduced sensitivity to sweet and salty flavors) or heightened sensitivity during pregnancy. Despite these minor differences, all formulas scored between 4 and 5 out of 7, indicating broad acceptability.

Shelf-Life Analysis: Ensuring Long-Term Safety and Quality

The snack bars were stored for 98 days at two temperatures to assess durability. At 25°C (room temperature), the bars remained safe and mold-free for the entire period. Water activity (Aw)—a measure of moisture available for microbial growth—stayed below the critical threshold of 0.8 (microbes struggle to grow below this level).

Moisture content increased only slightly, from 9.13% to 9.45%, preserving texture and flavor. At 35°C (simulating tropical climates), the bars began to spoil after 84 days. Water activity exceeded 0.8 by day 84, reaching 0.82 by day 91.

Mold growth was detected at 4.35 × 10⁴ CFU/g (colony-forming units per gram)—four times Indonesia’s safety limit (1 × 10⁴ CFU/g).  Moisture content also rose to 12.13%, affecting quality. These findings highlight the importance of proper storage, particularly in warmer regions.

Color changes were minimal at both temperatures. Lightness (L value)—a measure of how light or dark a sample is—decreased slightly due to natural browning reactions. However, the total color difference (ΔE) stayed below 5.0, a threshold where changes become noticeable to the human eye.

Addressing Limitations and Future Research Directions

While promising, the study has limitations. First, the bioavailability (the proportion of nutrients absorbed and used by the body) of moringa’s iron, even after phytic acid reduction, may not match synthetic supplements.

Pairing the bars with vitamin C-rich foods like oranges—which convert iron into a more absorbable form—could enhance uptake. Second, the sensory panel included only 30 participants, limiting broader conclusions. Larger, diverse trials are essential to confirm these findings.

Future research will focus on optimizing flavor to appeal to wider audiences. For example, adding cocoa or dried fruit could mask moringa’s earthy taste. Clinical trials are also planned to measure the bars’ impact on hemoglobin levels in pregnant women, providing concrete evidence of their health benefits.

Conclusion

This moringa-cashew snack bar represents more than a dietary innovation—it’s a lifeline for pregnant women in regions where anemia rates exceed 50%. By combining locally sourced ingredients with rigorous science, the researchers have created a scalable, affordable solution to a global health crisis.

With further refinement, this snack could reduce reliance on iron supplements, prevent stunting in children, and empower women to take charge of their health during pregnancy. As the study concludes, “Food is not just sustenance; it’s medicine.” In a world where malnutrition affects millions, such innovations remind us that sometimes, the simplest solutions are the most powerful.