PROXIMATE and SENSORY EVALUATION of PEANUT CAKES FORTIFIED with MORINGA OLEIFERA LEAF POWDER

Abstract

The high-calorie ingredients used in the production of cakes has made older age group to desist from eating cakes because of the detrimental effects in the human body. A substitution approach using moringa leaf powder in peanut cake to address this effect was utilized. The moringa leaf powder was added in succession of 0, 2, 4, 6, 8 and 10 w/w% to fortify peanut cakes. Standard methods were used to assess the proximate analysis and sensory evaluation of the blends. The proximate analysis showed an increased protein (13.83 -16.68%), fat (0.86 - 4.55%) and crude fibre (1.24 - 2.23%) contents with increased addition of moringa leaf powder; while there was an observed decrease in the carbohydrate content. Among the fortified samples, the cake blend with 2% moringa leaf powder addition was the most preferred in its quality index of taste, touch, mouthfeel, look and colour. In conclusion, based on the analyzed nutritional indices, fortification of cakes with moringa leaf powder will enhance protein and crude fibre contents as it brings down the carbohydrate content in cakes.