An Evaluation of Nutritional and Sensory Qualities of Wheat -Moringa Cake

Abstract

The Nutritional and sensory attributes of wheat Moringa cake were evaluated. Cakes were produced from wheat flour and different quantities of Moringa leaf (2g, 4g, 6g, 8g and 10g) respectively with cake from 100% wheat flour used as control. Nutritional analyses carried out on the cake samples include crude protein, crude fat, crude fibre, total ash and moisture content. Nutrient contents and sensory attributes of samples were carried out within 24 hours of cake sample production. All parameters determined, showed a significant difference (p < 0.05) in cake samples. Moisture (7.35 9.04%), crude protein (7.21 11.20%), crude fibre (3.56 5.20%) and total ash (1.50 2.75%) showed an increase in value with increase in addition of Moringa while crude fat (5.95 4.00%) and carbohydrate (74.57 67.82%) showed a decrease in value with increased addition. Sensory evaluation showed significant difference (p < 0.05) between the control (100% wheat) and other samples in colour, taste, aroma and general acceptability. The cake sample with 4g Moringa addition was the most preferred in terms of colour, taste, aroma and general acceptability. Cake, being a snack that is commonly consumed by people is made up of high calorie ingredients which when taken for too long may have a negative effect on consumer health. Wheat Moringa cake will have a positive impact of controlling the negative effects of the ingredients used in the production of cake, because of its fibre content.

Keywords: Wheat, Moringa, cake, nutritionaland sensory.