Abstract:
The incorporation of Amaranth (Amaranthus viridis) leaf powder into cake formulations
represents an innovative approach to enhancing the nutritional profile and functional
properties of baked goods. This study aimed to develop a cake recipe integrating varying
concentrations of Amaranth leaf powder and to evaluate the impact on the quality attributes of
the resulting product. The experimental design included the preparation of cakes with different
grams of Amaranth leaf powder (0g, 2.5g,5g,7.5g and 10g) to determine the optimal balance
between nutritional enhancement and sensory acceptability.
Quality evaluation was conducted through a series of assessments, including proximate
analysis for nutritional content (ash, fiber, and carbohydrates), physical properties (texture,
and color), and sensory attributes (taste, aroma, and overall acceptability) using a panel of
trained sensory evaluators. Additionally, the antioxidant activity and shelf-life stability of the
cakes were examined to ascertain the functional benefits conferred by the Amaranth leaf
powder.
Results indicated that the incorporation of Amaranth leaf powder significantly increased the
ash, fiber, and carbohydrates content of the cakes. Sensory evaluation revealed that cakes with
up to 7.5g Amaranth leaf powder were highly acceptable in terms of taste and texture, while
higher concentrations adversely affected the sensory qualities. The antioxidant activity was
notably enhanced in cakes with Amaranth leaf powder, suggesting additional health benefits.
Overall, the study demonstrated that Amaranth leaf powder could be successfully incorporated
into cake formulations to improve nutritional and functional properties without compromising
sensory quality, particularly at an inclusion level of up to 7.5g. This innovation provides a
viable strategy for producing nutritionally enriched bakery products that cater to health-
conscious consumers.
