Abstract:
The research paper depicts the development and quality evaluation of cake
fortified with Moringa oleifera leaf powder. Micronutrient deficiency is raising
concern worldwide, especially among children and pregnant women in Africa,
southern Asia, and certain developing countries, posing a significant risk to the
nutritional states. This study aimed to develop cake fortified with moringa leaf
powder (MOLP), Arrowroot powder (AWRP) and assessed the effect of MOLP
and AWRP on the nutritional composition as well as consumer acceptability. The
nutritional, minerals, vitamin, and sensory attributed of MOLP and AWRP fortified
cakes are assessed. Proximate analysis results showed that the addition of MOLP
and AWRP significantly increased from 1.39% to 10.02% for protein, 25% to 33%
for carbohydrate, 0.35% to 2.6% for fiber, 0.96% to 12.59% for iron. Moisture
content of the fortified cake (15.4%) is higher than that of unfortified cake (14.5%)
Moringa leaf contain a lower level of fat. Fat content changes from 0.6g to 0.2g as
the MOLP in the cake formulation increased. Vitamin A content in fortified cake
(2.88 IU) is significantly higher compared to Vit A of unfortified cake (0.004 IU).
Although MOLP and AWRP substitution raised most of the nutritional contents,
the maximum consumer acceptability was recorded in the unfortified control,
which was similar to C2 (10g of MOLP and 90g AWRP) substitution in terms of
shape, sweetness, flavor, mouth feel and overall acceptability
