Instant healthy plant-based soup powder mixed with Liang leaves powder (Gnetum gnemon var. tenerum) and germinated mung bean powder

• Gnetum gnemon var. tenerum (Liang) leaves powder showed potential antioxidant activity. • Using inulin improved taste and flavor of product. • Instant soup powder from Gnetum gnemon var. tenerum (Liang) leaves and germinated mung bean indicated health benefits via antioxidants, high vitamin A, medium glycemic index and low glycemic load. Instant soup powder mixed with Liang powder (LP) and germinated mung bean powder (GMBP) with and without inulin added were created for officers who generally get a high risk of non-communicable disease (NCD) due to regularly consume high fat and sugary food products as well as less movement. LP provided the highest (p≤0.05) total polyphenolic content (TPC), flavonoids content (TFC), and antioxidant activities as 19.41 ± 0.45 mg GAE/g d.w., 11.79 ± 0.20 mg RE/g d.w and 334.36 ± 17.14 mg TE/g d.w.. Instant soup powder without inulin (F1) showed a higher (p≤0.05) TFC and antioxidant activities than instant soup powder with inulin (F2). Sensory scores of F1 and F2 after cooking (F1-C and F2-C) were close to commercial brand 1 (CB1) however, F2-C showed higher scores compared with F1-C and other commercial brand name ones, CB2 and CB3. Texture score of commercial brands 2 and 3 (CB2 and CB3) were 5.10±2.00 and 5.20±1.95, respectively which were inferior compared with F2-C (p>0.05). CB2 displayed the highest cohesiveness (87.73±2.20-125.64±2.04) and work of cohesion (188.74±4.24-273.24±4.69) while CB3 showed the lowest in all texture parameters. The L*a*b color of F1-C exhibited 22.86±0.11, -3.83±0.01 and 29.24±0.13, and F2-C showed those mentioned values as 22.47±0.31, -4.19±0.09 and 29.07±0.38. Both samples indicated green and yellow tone while CB1 had orange-yellow tone. F2 was justified as non-fat and high vitamin A product (4809.03±47.87 µg RAE/100 g d.w.) with medium glycemic index (65.28±0.05) and low glycemic load (4.292±0.003). Unsatisfyingly, F2 still contained 2.0 × 10 2 CFU/g of Bacillus cereus and 3.0 × 10 3 of yeast and mold that exceed Thai FDA and USDA regulation. Regarding sensory scores and functional property, F2 represented high antioxidant activity, good consumer preference and nutrition value which could be commercialized further if microbiology quality and safety can be dissolved.