The effect of the additional of Moringa leaves flour (Moringa oleifera) on the physicochemical properties of cup cake from composite flour

Abstract

Moringa leaf (Daun kelor) is a local plant that can be used for food and medicine in Indonesia, like vegetable and drug for bone. This study was to find nutritional of cup cake made from mocaf and wheat flour with the additional of Moringa leaves flour and to find the formulation of making cup cake. This research was performed using completely randomises design. Addition moringa leaves flour had effect on phisicochemical properties of cup cake. The best cup cake was made from 100% of wheat flour and 0% mocaf flour and the additional of 2% Moringa leaves flour.