Articles
| Open Access | FROM FARM TO FORK: MORINGA LEAF FLOUR IN WHEAT-BANANA SPONGE CAKE RECIPES
Melisa Nasution , Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia, ItalyAbstract
This study explores the incorporation of moringa leaf flour into wheat-banana sponge cake recipes, assessing its nutritional, sensory, and textural effects. Moringa, known for its high antioxidant, protein, and vitamin content, has gained attention for its potential health benefits. By blending moringa leaf flour with traditional wheat flour and banana, the research evaluates the impact of this green ingredient on cake quality. Sensory analysis, including taste, aroma, texture, and color, is conducted alongside a nutritional analysis to understand how moringa enhances the sponge cake's overall value. The results demonstrate that moringa flour not only improves the nutritional profile of the cakes but also maintains acceptable sensory qualities, making it a viable ingredient for healthier baking.
Keywords
Moringa leaf flour, Wheat-banana sponge cake, Nutritional enhancement
References
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Copyright (c) 2025 Melisa Nasution
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