Abstract:
The primary goal of this study was to create a nutritious cake using spinach leaf paste and
moringa powder, which were evaluated for their potential in the production of nutritional and
healthy cakes. Four cake samples were created using various combinations of wheat, spinach
leaf, and moringa powder. Sample 1 – 100:30:10, Sample 2 – 70:25:3, Sample 3 – 70:20:5,
and Sample 4 – 80:15:4, in that order, with other components. Sensory properties and
proximate content were determined for the samples. The sensory evaluation results revealed
that the majority of the members preferred sample 4 cake over other cakes acceptable in terms
of taste, texture, odor, color, appearance, and overall acceptability. Sensory result of Cake
Sample 1-Apperance 6.4, Taste 6.7, Texture 5.7, Smell 4,7 Overall acceptability 5.0, Sample
2-Apperance 7.4, Taste 7.7, Texture 6.8, Smell 6.5, Overall acceptability 6.9, Sample 3 -
Apperance7.8, Taste 8.0, Texture 7.8, Smell 6.5, Overall acceptability 7.8, Sample 4-
Apperance 8.3, Taste 7.6, Texture 8.1, Smell 7.4 Overall acceptability 8.5 . And Proximate
value of cake Moisture-31.63%, Ash-2.25%, Fat-37.31%, Protein-9.575%, carbohydrate19.235%. The shelf life of the produced cake was extended by 5 days with cold storage and by
2 days without it. According to the findings.
