Development and optimization of cactus pear fruit jelly supplemented with leaf extract.

Cactus pear fruit and Moringa ( Lam) are nutritionally abundant food sources. This study was conducted to evaluate the potential of cactus pear fruit for jelly development with the supplementation of leaves extract as means of postharvest loss, food insecurity and malnutrition reduction. D-optimal mixture design in Minitab Version 16 Statistical Software was used to generate ten experimental runs (formulations for jelly development) using 60-80% cactus fruit juice (CFJ), 0-20% extract (MOE), and 20-40% table sugar (TS).