Formulation and evaluation of antibacterial Moringa soap prepared by Melt pour and Cold process method

In the present investigation, melt-pour and cold-process soaps were made using various Moringa oleifera components, including seed oil, leaf powder, and leaf extracted oil. The produced soaps properties like pH, foaming capacity, foam retention, Total fatty content (TFM), saponification value, and anti-microbial activity, were determined. The 3%, 4%, and 5% moringa seed oil, leaf powder, and leaf extracted oil were used to make the soaps, and the 5% soap made using the melt-pour and cold-process method had the most promising outcomes. Considering these findings, the 5% cold process soaps were made employing the Soapcalc calculator. As advised by the soapcalc calculator, the following ingredients were utilised in this method: moringa powder, moringa seed oil, moringa leaf extract, cocoa butter, coconut oil, castor oil, olive oil, and NaOH lye. Results from the cold process experiment were satisfactory. The foam height was determined to be between 5 and 24 ml, the pH of the prepared soap was between 8.24to10.04, and the zone of inhibition of the prepared soaps for E. coli and Klebsiella was between 14 mm and 27 mm. The TFM of the prepared soap F1 to F9 was 19.6, this indicated that the melt and pour base had lower TFM. Furthermore, formulation F10 to F12 had the TFM in the range of 55.9 to 58.7. The saponification value of F10 to F12 was in the range of 27.73 to 62.74.