GREENING THE RECIPE: ASSESSING THE INFLUENCE OF MORINGA LEAF FLOUR ON WHEAT-BANANA SPONGE CAKES
Keywords:
Abstract
As concerns for sustainable and nutritious food production grow, this study investigates the integration of Moringa leaf flour into a popular dessert, the sponge cake, to enhance its nutritional value and reduce its environmental footprint. Moringa oleifera, a drought-resistant and fast-growing tree, is celebrated for its high nutritional content and potential to address malnutrition. This research explores the potential benefits of incorporating Moringa leaf flour into wheat-banana sponge cakes, aiming to create a novel and healthier dessert option.
The study begins by assessing the nutritional composition of Moringa leaf flour and evaluating its potential as a nutrient-rich supplement. Wheat-banana sponge cake recipes are then modified to incorporate varying levels of Moringa leaf flour, and the resulting cakes are analyzed for sensory attributes, nutritional content, and overall acceptability. Key factors such as texture, taste, and color are considered to determine the impact of Moringa leaf flour on the cake's organoleptic qualities.
Additionally, the environmental impact of substituting traditional ingredients with Moringa leaf flour is assessed, taking into account factors like land use, water consumption, and greenhouse gas emissions. This comprehensive analysis helps shed light on the sustainability benefits of adopting Moringa leaf flour in cake production.
The findings of this study provide valuable insights into the potential of Moringa leaf flour as an ingredient in sponge cakes, offering consumers a more nutritious and eco-friendly dessert option. This research contributes to the growing body of knowledge on sustainable food practices and underscores the importance of innovative approaches in addressing both nutritional and environmental challenges in the food industry.
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