Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour
, Md. Nasir Hossain Sani 2,3,*, Sirajum Munira 3, Md. Abdul Wazed 1 and Shafiquzzaman Siddiquee 4,*Round 1
Reviewer 1 Report
Review report
Manuscript ID: applsci-1361304
Type of manuscript: Article
Title: Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour
Authors: Rabiul Alam Roni, Md. Nasir Hossain Sani *, Sirajum Munira Sajneen, Md. Abdul Wazed, Shafiquzzaman Siddiquee *
Summary: Roni et al. evaluates the proximate composition and sensory evaluation of cake when fortified with Moringa leaf powder and ripe banana. Upon substituting wheat flour with 1% MOLP and 2% RBF, or 1.5% MOLP and 2% RBF, slight changes were observed in nutrition composition of the cakes. The sensory attributes were also modified.
Broad comments: The findings of this study is a relevant contribution to food and nutrition security as indicated in the objective. The manuscript is also easy to read and follow.
However, the study lacks originality. There are considerable number of studies that have provided evidence of the ability of MOLF and RBF fortification to enhance nutrition composition. An important addition could be the evaluation of how the fortified products could improve nutritional status. Are the reported changes in proximate composition significant to enhance nutrition status of consumers? For instance, low digestibility of plant proteins poses the challenge of whether these modest changes would be reflected in the nutritional status of consumers.
Specific comments:
Preparation of sponge cake: For ease of reproducibility, authors could indicate amounts of ingredients used. It is likely that there are different recipes for sponge cakes.
Line 120: Did authors dry at 50 °C instead of 500C? Please confirm
Line 118: Were the bananas along with the peels used? If yes, indicate in manuscript
Line 207: Please revise the value of the factor. 6:25 is stated instead of 6.25
Line 18: For easy comprehension, state range of the change as ‘increased from 5.79 to 8.90%’ instead of ‘increased from 5.79–8.90%’. Revise others accordingly
Author Response
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Reviewer Comments |
Author Comments |
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Reviewer 1 |
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Broad Comments: The finding of this study is a relevant contribution to food and nutrition security as indicated in the objective. The manuscript is also easy to read and follow.
However, the study lacks originality. There are considerable numbers of studies that have provided evidence of the ability of MOLF and RBF fortification to enhance nutrition composition. An important addition could be the evaluation of how the fortified products could improve nutritional status. Are the reported changes in proximate composition significant to enhance nutrition status of consumers? For instance, low digestibility of plant proteins poses the challenge of whether these modest changes would be reflected in the nutritional status of consumers.
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We are highly appreciated your constructive comment. We also appreciate that there is number of studies reported the potential of MOLP fortification of enhancing nutritional composition. However, most of the studies have focused on use of either MOLP or RBF and reported low consumer acceptability due to unappealing color and taste. Therefore, in our current study highlighted “a fortificant inclusion of Moringa in various food items in an appropriate proportion that the taste remains intact and the nutritional value increases exponentially is still a challenging issue”. The novelty and aim of the current study was to address this issue combining RBF with MOLP. We also highlighted the potential waste recovery using ripe banana with peels for functional food preparation and clearly described in introduction section. Thus, in terms of originality; it is an original research oriented to address the research gaps of the previous researches to the next level. We agree with your comment that “Are the reported changes in proximate composition significant to enhance nutrition status of consumers?” However, to study nutrition and health status of the consumer requires long term evaluations which were not possible due to the time frame of the current project. We appreciate this limitation could be an option for future research.
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Specific Comments |
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Preparation of sponge cake: For ease of reproducibility, authors could indicate amounts of ingredients used. It is likely that there are different recipes for sponge cakes. |
As per comment, amounts of ingredients used has added in the cake preparation section, page 4 |
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Line 120: Did authors dry at 50 °C instead of 500C? Please confirm |
Dried at 50 °C and corrected accordingly in the manuscript |
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Line 118: Were the bananas along with the peels used? If yes, indicate in manuscript |
Indicated in the manuscript |
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Line 207: Please revise the value of the factor. 6:25 is stated instead of 6.25
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Corrected |
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Line 18: For easy comprehension, state range of the change as ‘increased from 5.79 to 8.90%’ instead of ‘increased from 5.79–8.90%’. Revise others accordingly |
Revised and corrected accordingly throughout the manuscript |
All the corrections has been made throughout the manuscript and highlighted yellow in the revised version of the manuscript.
Reviewer 2 Report
The manuscript entitled: "Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour" aims at defining some of the nutritional properties of cakes fortified with Moringa and banana flours. The topic is definitely of interest and the work is properly conceived and described. Consequently, I have only minor comments for the authors:
1) I think the authors should put more effort in describing the effect of the consumption of moringa and banana flours in pregnant women and children. A wider discussion on this should be included in the introduction.
2) Please correct the typo at line 120; replace with "500°C"
3) Correct the numeration of the formulas. Sometimes formulas are indicated with letters (for example, iii) whereas the first ones are numbered. I suggest to use only numbers in the numeration of formulas
Author Response
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Reviewer 2 |
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Reviewer Comments |
Author Comments |
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Broader comments: The manuscript entitled: "Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour" aims at defining some of the nutritional properties of cakes fortified with Moringa and banana flours. The topic is definitely of interest and the work is properly conceived and described. Consequently, I have only minor comments for the authors:
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Highly appreciated your positive feedback and comments |
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Specific Comments |
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1) I think the authors should put more effort in describing the effect of the consumption of moringa and banana flours in pregnant women and children. A wider discussion on this should be included in the introduction. |
Few sentence has been added on this regard in the introduction section page 2, lines 53-57 |
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2) Please correct the typo at line 120; replace with "500°C" |
Extremely sorry for typing error, whole manuscript corrected accordingly. |
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3) Correct the numeration of the formulas. Sometimes formulas are indicated with letters (for example, iii) whereas the first ones are numbered. I suggest to use only numbers in the numeration of formulas |
All the formulas indicated with numbers in the revised manuscript |
All the corrections has been made and highlighted yellow in the manuscript.
Reviewer 3 Report
Generally, snacks, including cakes, are consumed by different categories of people, both young and old. Most snacks are often considered junk food or empty foods because they contain high levels of sugar or fat calories with low protein, vitamins and minerals. However, properly enriched snacks can be a source of primary nutrients, such as energy, protein, iron, calcium and vitamins. In this paper, the proximate composition of a cake fortified with Moringa leaf powder and ripe banana with peel was determined. In addition, a taste test was carried out to evaluate the acceptability of the consumer and favor the nutritional needs, that is, the energy and nutrients necessary to ensure the normal state of health of the organism.
In general
The work shows an interesting approach and is well thought out. In addition, it proposes a fortified food to counteract the lack of micronutrients widespread especially in developing countries.
However, the manuscript requires some changes and additions.
In detail
Lines 51 and 56: Replace the words "food safety" with more appropriate "nutritional safety", as they have different meanings.
Indeed:
Nutritional Safety stresses the importance of the quality of nutrition which must be balanced in the supply of energy and/or nutrients and the role it plays in allowing the full expression of the genetic, physical and mental potential in the individual and in determining the healthy (without disease) life expectancy in the population. While Food Safety first of all contemplates the respect of precise characteristics of the healthiness of the food from a hygienic and sanitary point of view. Evaluate the hygiene measures to be adopted in the production, processing and conservation process of food: these aspects have not been dealt with in this work.
Line 62: Replace the sentence to make it clearer: "to contain a significant amino acid" with "to have a high content of essential amino acids".
Amend the sentences in lines 67-73 to better explain the choice of banana flour. For instance:
Thus, the idea was born of fortifying the Moringa leaf with other ingredients, such as banana flour, to prepare a food with a better nutritional composition could increase its consumption among different populations with improved nutritional safety [16]. Banana (Musa spp) is one of the versatile tropical fruits that occupy a prominent position among tropical fruits for its nutritional and economic benefits.
I suggest that the authors add a sentence in the abstract and in the conclusions, referring to the recovery of food waste, to further enhance the use of whole ripe banana with peel. This important aspect of waste recovery was only briefly expressed in the Introduction section (lines 82-84): add some references.
Lines 235, 237 and 239: Replace the term "panelist" (expert taster, professional who has followed specialization courses for tasters) with the generic term "taster".
Author Response
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Reviewer 3 |
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Reviewer Comments |
Author Comments |
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Broader comments: Generally, snacks, including cakes, are consumed by different categories of people, both young and old. Most snacks are often considered junk food or empty foods because they contain high levels of sugar or fat calories with low protein, vitamins and minerals. However, properly enriched snacks can be a source of primary nutrients, such as energy, protein, iron, calcium and vitamins. In this paper, the proximate composition of a cake fortified with Moringa leaf powder and ripe banana with peel was determined. In addition, a taste test was carried out to evaluate the acceptability of the consumer and favor the nutritional needs, that is, the energy and nutrients necessary to ensure the normal state of health of the organism.
In general, The work shows an interesting approach and is well thought out. In addition, it proposes a fortified food to counteract the lack of micronutrients widespread especially in developing countries. |
Highly appreciated your positive comments in our manuscript |
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Specific comments |
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Lines 51 and 56: Replace the words "food safety" with more appropriate "nutritional safety", as they have different meanings. |
Corrected and replaced the words "food safety" with "nutritional safety", |
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Line 62: Replace the sentence to make it clearer: "to contain a significant amino acid" with "to have a high content of essential amino acids". |
Replaced with “to have a high content of essential amino acids” |
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Amend the sentences in lines 67-73 to better explain the choice of banana flour. For instance:
Thus, the idea was born of fortifying the Moringa leaf with other ingredients, such as banana flour, to prepare a food with a better nutritional composition could increase its consumption among different populations with improved nutritional safety [16]. Banana (Musa spp) is one of the versatile tropical fruits that occupy a prominent position among tropical fruits for its nutritional and economic benefits |
Amended with suggested sentences |
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I suggest that the authors add a sentence in the abstract and in the conclusions, referring to the recovery of food waste, to further enhance the use of whole ripe banana with peel. This important aspect of waste recovery was only briefly expressed in the Introduction section (lines 82-84): add some references.
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A sentence describing waste recovery has been added in both abstract and conclusion section as per suggestion |
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Lines 235, 237 and 239: Replace the term "panelist" (expert taster, professional who has followed specialization courses for tasters) with the generic term "taster". |
Replaced with "taster" |
All the corrections has been made throughout the manuscript and highlighted yellow in the manuscript
Round 2
Reviewer 1 Report
Thank you for clarifying, and emphasizing the novelty.
