Abstract
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 status. This study aimed to develop cake fortified with Moringa leaf powder (MOLP), ripe banana flour (RBF) and assessed the effect of MOLP and RBF on the nutritional composition as well as consumer acceptability. The nutritional, mineral, vitamin A and sensory attributes of MOLP and RBF fortified cakes were assessed. Proximate analysis results showed that the addition of MOLP and RBF significantly increased from 5.79% to 8.90% for protein, 1.25% to 1.66% for ash, 2.70% to 6.98% for fiber, and 53.0% to 60.88% for carbohydrate. However, the fat and moisture content decreased from 20.16% to 13.06% and 17.77% to 13.54%, respectively. The mineral contents (phosphorus, potassium, iron, and zinc) increased significantly in the fortified cake compared to the unfortified control. The vitamin A content (3.40–5.62 mg/100 g) of the fortified cakes was significantly (p < 0.05) higher than the vitamin A (1.62 mg/100 g) content of the unfortified cake. Although MOLP and RBF substitution raised most of the nutritional contents, the maximum consumer acceptability was recorded in the unfortified control, which was statistically similar to C2 (1.5% MOLP and 2% RBF) substitution in terms of shape, sweetness, flavor, mouth feel, and overall acceptability. The results indicated that cake supplemented with 1.5% MOLP and 2% RBF provided the enriched nutritional quality and potentially contributed to the improvement of food and nutritional security of the vulnerable populations. Furthermore, utilizing ripe bananas with peels in cake recipes will help to encourage the recovery of food waste for functional food preparation.
Highlights
Snacking is a vital pattern of consumption that supports meeting the daily nutritional needs of children, which substantially contributes to healthy growth and development [1]
A similar trend was observed from the carbohydrate and fiber content as the increasing level of Moringa leaf powder (MOLP), fiber, and carbohydrate content significantly increased compared to C0
The cake sample fortified with 1.5% MOLP (C2) showed maximum protein content, whereas the minimum was recorded from the unfortified control (C0)
Summary
Snacking is a vital pattern of consumption that supports meeting the daily nutritional needs of children, which substantially contributes to healthy growth and development [1]. Traditional cakes are usually prepared from wheat flour, added sugar, eggs, and baking powder [5] This type of cake is high in sugar and rich in carbohydrates and fat but low in other nutrients, including protein, minerals, and vitamins [6]. The World Health Organization (WHO) reported snacks with high sugar and fat content as unhealthy [7]. In this context, the demand for functional food with higher nutrients and minerals has risen. Several studies reported that about 16 million children are malnourished worldwide, with 2.3 million children in South Africa having stunted growth and nutritional deficiencies [8].The use of locally available, inexpensive, and nutrient-rich plant materials in cake formulations must be recognized and promoted to enhance health and nutritional safety in that particular region
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