Abstract:By means of sensory evaluation and process optimization of response surface，this study focused on the development of a flavored Moringa oleifera walnut milk beverage using peeled walnut kernels and fermented M.oleifera leaves extracts as primary ingredients The beverage's efficacy in improving sleep was investigated using direct sleep tests in mice，extended pentobarbital sodium-induced sleep tests，sub-threshold doses of pentobarbital sodium for sleep induction，and barbiturate sodium sleep latency tests. The results indicated that the optimal formulation of the beverage consisted of 16 g/kg of M.oleifera leaves fermented extract，80 g/kg of walnut kernel，and 50 g/kg of white granulated sugar. This composition provided the best taste，achieving a sensory score of 93.2. The beverage did not induce sleep directly in mice；however，compared to the control group，low，medium，and high doses of the beverage significantly increased the duration of sleep induced by pentobarbital sodium by 10.28%，33.04%，and 61.11%，respectively. Additionally，the medium dose significantly enhanced the occurrence rate of sleep（p＜0.05），and the high dose significantly increased this rate further（p＜0.01）. The medium dose significantly reduced the latency period of sleep induced by barbiturate sodium（p＜0.05），while the high dose had a highly significant effect in reducing the sleep latency period（p＜0.01）. In conclusion，the beverage，characterized by its delicate mouthfeel and unique flavor，could significantly improve sleep in mice.