Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Moringa oleifera Leaf Flour
2.2. Preparation of Whole Ripe Banana Flour
2.3. Preparation of Sponge Cake
2.4. Determination of Moisture Content
2.5. Determination of Ash Content
2.6. Determination of Acid-Insoluble Ash
2.7. Determination of Crude Fiber
- where W1 = weight in g of food sample taken;
- W2 = weight in g of the weight of basin + dried residue;
- W2 = weight in g of the weight of basin + ash.
2.8. Determination of Fat
2.9. Determination of Crude Protein
2.10. Total Carbohydrate
2.11. Energy Content
2.12. Determination of Mineral Content in Cake Samples
2.13. Determination of Vitamin A Content
2.14. Sensory Evaluation
2.15. Statistical Analysis
3. Results
3.1. Proximate Composition of the MOLP and RBF Fortified Cake
3.2. Mineral Composition and Vitamin A Content of MOLP and RBF Fortified Cake
3.3. Sensory Attributes of Cake Fortified with MOLP and RBF
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Nutrition Value | Content (g/100 g Dry Matter) |
---|---|
Moisture (g) | 7.88 |
Ash (g) | 5.95 |
Acid insoluble Ash (g) | 0.58 |
Fat (g) | 2.75 |
Protein (g) | 28.01 |
Fiber (g) | 23.24 |
Iron (mg) | 25.61 |
Potassium (mg) | 1231 |
Calcium (mg) | 1875 |
Carbohydrate (g) | 55.41 |
Calories (cal) | 358.43 |
Nutrition Value | Content (g/100 g Dry Matter) |
---|---|
Moisture (g) | 7.95 |
Ash (g) | 6.81 |
Acid insoluble Ash (g) | 0.31 |
Fat (g) | 3.75 |
Protein (g) | 6.01 |
Fiber (g) | 45.02 |
Iron (mg) | 2.61 |
Potassium (mg) | 875 |
Calcium (mg) | 19.20 |
Carbohydrate (g) | 75.48 |
Calories (cal) | 359.71 |
Samples | Moisture (g/100 g) | Ash (g/100 g) | Acid insoluble Ash (g/100 g) | Fat (g/100 g) | Protein (g/100 g) | Carbohydrate (g/100 g) | Fiber (g/100 g) | Total Calories (g/100 g) |
---|---|---|---|---|---|---|---|---|
C0 | 17.77 ± 0.01 a | 1.25 ± 0.01 b | 0.054 ± 0.002 b | 20.16 ± 0.02 a | 5.79 ± 0.02 c | 53.03 ± 0.04 d | 2.70 ± 0.01 d | 434.73 ± 0.13 a |
C1 | 16.34 ± 0.01 b | 1.29 ± 0.01 b | 0.054 ± 0.001 b | 18.68 ± 0.01 b | 6.57 ± 0.01 b | 57.12 ± 0.01 c | 5.48 ± 0.01 c | 422.87 ± 0.07 b |
C2 | 14.96 ± 0.01 c | 1.61 ± 0.05 a | 0.074 ± 0.002 a | 16.50 ± 0.03 c | 8.90 ± 0.02 a | 58.38 ± 0.02 b | 6.78 ± 0.01 a | 417.66 ± 0.30 c |
C3 | 13.54 ± 0.01 d | 1.66 ± 0.06 a | 0.077 ± 0.001 a | 13.06 ± 0.01 d | 8.81 ± 0.02 a | 60.88 ± 0.03 a | 6.98 ± 0.17 a | 393.51 ± 0.06 d |
LSD | 0.26 | 0.05 | 0.003 | 0.85 | 0.32 | 0.73 | 0.64 | 3.88 |
Samples | Iron (g/100 g) | Potassium (g/100 g) | Phosphorus (g/100 g) | Zinc (g/100 g) |
---|---|---|---|---|
C0 | 1.56 ± 0.02 c | 27.04 ± 0.03 c | 0.11 ± 0.007 c | 0.018 ± 0.0009 c |
C1 | 10.57 ± 0.02 b | 3027.04 ± 0.48 b | 0.14 ± 0.007 b | 0.024 ± 0.0005 b |
C2 | 14.00 ± 0.28 a | 3474.10 ± 49.89 a | 0.35 ± 0.011 a | 0.029 ± 0.0011 a |
C3 | 14.47 ± 0.31 a | 3534.11 ± 63.33 a | 0.32 ± 0.009 a | 0.030 ± 0.003 a |
LSD | 1.34 | 374.84 | 0.06 | 0.05 |
Samples | Color | Shape | Texture | Sweetness | Flavor | Mouth Feel | Overall Acceptability |
---|---|---|---|---|---|---|---|
C0 | 7.40 ± 0.34 a | 5.65 ± 0.28 a | 6.40 ± 0.26 a | 5.20 ± 0.32 b | 4.20 ± 0.30 c | 6.45 ± 0.17 a | 7.20 ± 0.20 a |
C1 | 6.45 ± 0.26 b | 5.50 ± 0.29 a | 6.25 ± 0.38 a | 5.30 ± 0.31 ab | 5.10 ± 0.36 b | 5.00 ± 0.32 b | 5.85 ± 0.25 b |
C2 | 5.50 ± 0.24 bc | 5.95 ± 0.20 a | 5.60 ± 0.19 b | 5.70 ± 0.22 a | 7.60 ± 0.18 a | 6.10 ± 0.18 a | 6.95 ± 0.17 a |
C3 | 5.10 ± 0.29 c | 5.40 ± 0.30 a | 5.15 ± 0.26 c | 4.05 ± 0.31 c | 5.10 ± 0.32 b | 3.95 ± 0.38 c | 5.50 ± 0.30 b |
LSD | 0.16 | 0.16 | 0.15 | 0.18 | 0.20 | 0.19 | 0.14 |
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Roni, R.A.; Sani, M.N.H.; Munira, S.; Wazed, M.A.; Siddiquee, S. Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour. Appl. Sci. 2021, 11, 8474. https://doi.org/10.3390/app11188474
Roni RA, Sani MNH, Munira S, Wazed MA, Siddiquee S. Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour. Applied Sciences. 2021; 11(18):8474. https://doi.org/10.3390/app11188474
Chicago/Turabian StyleRoni, Rabiul Alam, Md. Nasir Hossain Sani, Sirajum Munira, Md. Abdul Wazed, and Shafiquzzaman Siddiquee. 2021. "Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour" Applied Sciences 11, no. 18: 8474. https://doi.org/10.3390/app11188474