DEVELOPMENT AND QUALITY EVALUATION OF CAKE FORTIFIED WITH Moringa oleifera LEAF POWDER

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