Nutritional Composition, Mineral analysis and Sensory Evaluation of Cake and Chocolate with Moringa oleifera Leaf Powder
Santhadani Lenin *
Department of Nutrition and Dietetics, N.K.R Govt. Arts college for Women, Namakkal, India.
Ramasamy Sujatha
Department of Nutrition and Dietetics, N.K.R Govt. Arts college for Women, Namakkal, India.
Shanmuga Sundaram
Department of Chemistry, Thiruvalluvar Govt Arts College, Rasipuram, India.
*Author to whom correspondence should be addressed.
Abstract
Moringa oleifera is a plant native to India that thrives in tropical and subtropical climates around the world. Moringa is commonly farmed around the world because it can resist both severe drought and moderate winter. The nutritional composition of dry M. oleifera leaf powder was investigated in this study. The leaf extract was examined for its proximate, mineral, vitamin, and sensory properties. The analysis were carried out in supplemented M. oleifera in cake and chocolate prepared with varying proportions such as C, 10%, 15% and 20% respectively. The results in Chocolate sample were carried out for nutritional analysis represented in moisture (1.36, 1.56, 1.73 and 1.96 g/100g), ash (3.44, 3.75, 3.96 and 4.03 g/100g), Protein (8.25, 9.25, 9.87 and 10.01 g/100g) and Fat (36.38, 30.47, 28.29 and 27.22 g/100g). Mineral analysis for Calcium (43.13, 47.73, 48.75 and 49.22 mg), Potassium (558.55, 587.90, 589.20 and 599.73 mg), Phosphorus (76.64, 89.44, 90.24 and 91.74 mg) and Iron (8.43, 9.44, 9.78 and 9.94 mg). Vitamin analysis for β – Carotene (0.02, 0.06, 0.06 and 0.08 mg) and Vitamin – C (0.23, 0.47, 0.53 and 0.61 mg). The sensory analysis was carried out for Concentration of Leaf Powder, Colour and Appearance, Smell, Taste, Mouth Feel and over all Acceptability. Whereas in Cake sample the nutritional analysis represented in moisture (04.32, 05.23, 5.44 and 5.93 g/100g), in ash (05.73, 06.43, 6.76 and 7.06 g/100g), Protein (08.16, 08.75, 8.95 and 8.54 g/100g) and Fat (04.74, 04.23, 04.15 and 04.08 g/100g). Mineral analysis for Calcium (26.71, 27.21, 27.43 and 26.43 mg), Potassium (32.44, 35.26, 35.64 and 35.21 mg), Phosphorus (53.76, 53.99, 57.25 and 55.16 mg) and Iron (01.25, 1.86, 2.05 and 2.16 mg). Vitamin analysis for β – Carotene (00.04, 0.05, 0.05 and 0.06 mg) and Vitamin – C (00.08, 0.12, 0.13 and 0.08 mg). With the addition of Moringa leaf powder, the sensory qualities were found to be within acceptable limits. Moringa leaves are a good source of proteins, minerals, and vitamins, and they can be used as a supplement to improve the nutritional profile of chocolate and cake in the baking industry.
Keywords: M. oleifera, minerals, vitamins, nutritional analysis, sensory analysis, cake, chocolate