Vol. 7, Issue 4, Part E (2025)

The present investigation was conducted in Dairy Technology Laboratory of the Chandra Shekhar Azad University of Agriculture and Technology, Kanpur. Rasogolla prepared from Moringa chhana manufacturing technique was standardized on the basis of various parameters under study and final product was subjected for the evaluation of sensory, chemical and microbiological qualities. The main purpose of this study to know about the protein content found from moringa leaf extract. In this study using different levels of Moringa leaves extracts (6%, 8%,12%, 24% & 0% control sample). Among treatment combinations highest protein per cent found in B₅ samples (20.45) using 24% Moringa leaves extract followed by (18.55) found in sample B₄ using 18% Moringa leaves Extract. This study demonstrates the increase protein content with the increasing % of moringa leaves extract.