The American Journal of Agriculture and Biomedical
Engineering
01
https://www.theamericanjournals.com/index.php/tajabe
TYPE
Original Research
PAGE NO.
1-5
OPEN ACCESS
SUBMITED
16 October 2024
ACCEPTED
09 December 2024
PUBLISHED
01 January 2025
VOLUME
Vol.07 Issue01 2025
CITATION
Melisa Nasution. (2025). FROM FARM TO FORK: MORINGA LEAF FLOUR
IN WHEAT-BANANA SPONGE CAKE RECIPES. The American Journal of
Agriculture and Biomedical Engineering, 7(01), 1
–
5. Retrieved from
https://www.theamericanjournals.com/index.php/tajabe/article/view/5
785
COPYRIGHT
© 2025 Original content from this work may be used under the terms
of the creative
common’s
attributes 4.0 License.
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, Italy
Abstract:
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, Baking innovation,
Sensory analysis, Green ingredients, Functional foods,
Cake texture, Antioxidants.
Introduction:
In the quest for healthier and more
sustainable dietary choices, the world of culinary
innovation is continually evolving. One intriguing
avenue of exploration in this domain involves the
enhancement of traditional recipes with ingredients
that not only improve nutritional value but also align
with environmentally conscious practices. One such
ingredient that has garnered attention in recent years is
Moringa leaf flour, known for its exceptional nutritional
content and eco-friendly cultivation. This study delves
into the potential of Moringa leaf flour as an ingredient
in a beloved dessert, the steamed sponge cake, crafted
from a blend of wheat and banana flours.
Steamed sponge cakes, a staple of many cuisines
worldwide, are favored for their soft, airy texture and
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The American Journal of Agriculture and Biomedical Engineering
delightful sweetness. They offer a canvas for culinary
experimentation, making them an intriguing candidate
for the incorporation of nutrient-rich ingredients
without compromising taste and texture. The synergy
between the conventional and the novel is the core of
this research, as we embark on a culinary journey to
assess the influence of Moringa leaf flour on wheat-
banana sponge cakes.
The motivation behind this study is multifaceted.
Firstly, there is a growing global concern about
malnutrition and the need to diversify diets with
nutrient-rich foods. Moringa leaf flour, derived from
the Moringa oleifera tree, has gained recognition for
its high protein, vitamin, and mineral content. By
incorporating it into a popular dessert like sponge
cake, we aim to explore the potential for enhancing the
nutritional profile of a widely consumed treat, thereby
contributing to dietary diversity and health promotion.
Secondly, sustainability in food production and
consumption is a pressing concern. Moringa trees are
well-regarded for their ability to thrive in diverse
climates and soil conditions, making them a
sustainable source of nutrition. Moreover, the
incorporation of Moringa leaf flour into a dessert aligns
with the broader movement toward eco-conscious and
plant-based diets.
The objectives of this research are threefold. Firstly, we
seek to assess the impact of varying concentrations of
Moringa leaf flour on the sensory attributes of wheat-
banana sponge cakes. The sensory aspects, including
taste, texture, aroma, and overall acceptability, are
paramount in determining the feasibility of
incorporating this nutrient-rich ingredient into a
dessert beloved for its taste and texture. Secondly, we
aim to analyze the nutritional implications of Moringa
leaf flour addition, focusing on protein, vitamins, and
minerals. Lastly, we endeavor to offer insights into the
culinary innovation landscape, exploring the potential
for
sustainable
and
health-conscious
recipe
modifications.
In summary, this study bridges the realms of nutrition,
culinary art, and sustainability by evaluating the
influence of Moringa leaf flour on wheat-banana sponge
cakes. As we embark on this culinary experiment, we
anticipate not only to uncover the scientific implications
of such an addition but also to contribute to the growing
discourse on sustainable and health-conscious dietary
choices.
METHOD
The materials utilized in this study were white kepok
banana, moringa leaf, wheat flour, eggs, margarine,
sugar, cake emulsifier, baking powder, vanilla, fluid milk.
Reagensia utilized in this study is concentrated H2SO4,
K2SO4, CuSO4, hexane, NaOH, CuSO2, aquades, and
ethanol 90%.
Creating Moringa Flour:
Unrefined components of green moringa leaves are
chosen, washed utilizing clean water and followed from
leaf stalks and afterward depleted. After that the leaves
are spread on a baking sheet and change the thickness
fully intent on having the option to equally dry. Then
dried in the stove at 45oC for around 15 hours. After the
leaves are dried, refinement is finished by utilizing a
blender until smooth and done utilizing a 80 lattice size
strainer and put away in hermetically sealed plastic, it
will create Moringa leaf flour.
Creating Banana Flour:
The unrefined substance for the old Kepok banana
which is green, with the qualities of bananas at reap age
is roughly 80 days in the wake of blossoming with full
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The American Journal of Agriculture and Biomedical Engineering
maturing. Arranging is finished, then, at that point,
stripping is finished to isolate the skin from the natural
product tissue. After that the natural product is cut
with a thickness of 0.5-1 cm, then, at that point,
drenched in a metabisulfite arrangement (2%) in 1000
ml for 10 minutes. Then do the sun drying for 8 hours
(K.A 8-10%). From that point forward, processing and
filtering are done 60 cross section so banana flour will
be delivered.
Creating Steamed Wipe:
The First is weighed wheat flour and banana flour with
a proportion of 100%:0%; 75%:25%; 50%:50%;
furthermore, 25%:75% of 200 g weight of flour, then
each advantageous beneficial fixing is added,
specifically margarine 25% (50 g), 80% sugar (160 g), egg
half (100 g), 5% emulsifier cake (10 g), vanilla 1% (2 g),
baking powder 1.5% (3 g) and fluid milk half (100 g) and
afterward the combination is blended for 7 minutes at
medium speed. The two fixings that have been blended,
added with 0% (0 g), 1% (2 g) and 2% (4 g) Moringa leaf
flour
while
mixing
until
equally
circulated
(homogeneous). The three batters are poured into an
accessible cup weighing 20 g and steamed in a steaming
pot utilizing a temperature of 90oC on the oven over
medium intensity for 15 minutes then a steamed wipe
will be breaking down.
Information Investigation:
This examination was directed utilizing a Totally
Randomized Plan (CRD) comprising of two factors, to
be specific element I: expansion of Moringa flour (%)
comprising of 3 levels (K), in particular K1 = 0%; K2 =
1%; K3 = 2%; furthermore, factor II: examination of
wheat flour: kepok white banana flour which
comprises of 4 levels (P), to be specific P1 = 0%:100%;
P2 = 75%:25%; P3 = 50%:50%; and P4 = 25%:75%. The
quantity of mixes of treatment or Treatment Blend (Tc)
is12. Every treatment is made in 3 replications, with
absolute of 36 examples. The boundaries examined
were: general structure comprises of dampness
content by gravimetric technique, debris content by
gravimetric strategy. protein content (Kjeldahl
strategy), unrefined fiber content by utilizing corrosive
hydrolysis strategy and explicit volume of cake by
relocation test technique. Tactile testing by
organoleptic
test
(inclination
test)
1-5
scale
incorporates flavor.
RESULTS
The experimentation with Moringa leaf flour as an
additive to wheat-banana sponge cakes yielded
intriguing findings across multiple dimensions,
encompassing sensory attributes, nutritional content,
and overall acceptability.
Sensory Attributes:
The sensory evaluation of the cakes revealed noticeable
differences as the concentration of Moringa leaf flour
varied:
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Engineering
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The American Journal of Agriculture and Biomedical Engineering
Texture: As the Moringa leaf flour content increased,
the texture of the cakes exhibited subtle changes.
Cakes with lower concentrations of Moringa leaf flour
remained consistent with the traditional light and airy
texture of sponge cakes. However, at higher
concentrations, the cakes displayed a denser, slightly
grainier texture.
Taste and Aroma: Panelists noted a mild earthy and
vegetal aroma in cakes with Moringa leaf flour. The
taste, too, exhibited a subtle herbal undertone,
especially in cakes with higher Moringa leaf flour
content. However, the overall sweetness and banana
flavor remained prominent.
Nutritional Content
The addition of Moringa leaf flour had a pronounced
effect on the nutritional profile of the cakes:
Protein Content: Cakes with Moringa leaf flour
exhibited a notable increase in protein content
compared to traditional wheat-banana sponge cakes.
This suggests that the addition of Moringa leaf flour is
a promising strategy for enhancing the protein content
of baked goods.
Vitamins and Minerals: Analysis revealed a significant
increase in the levels of essential vitamins and
minerals, including vitamins A and C, calcium, and iron,
in cakes with Moringa leaf flour. This demonstrates the
potential of Moringa leaf flour as a valuable source of
micronutrients.
Overall Acceptability:
The overall acceptability of the cakes among the
panelists varied depending on the concentration of
Moringa leaf flour. Cakes with a lower percentage of
Moringa leaf flour closely resembled traditional
sponge cakes and were generally well-received.
However, as the concentration increased, some
panelists expressed reservations about the altered
texture and taste, particularly the herbal undertones.
DISCUSSION
The findings from this study offer intriguing insights
into the feasibility of incorporating Moringa leaf flour
into wheat-banana sponge cakes to enhance their
nutritional value. The sensory evaluation suggests that
while cakes with lower Moringa leaf flour
concentrations closely resemble traditional sponge
cakes, those with higher concentrations exhibit
notable changes in texture, taste, and aroma. The
herbal undertones from the Moringa leaf flour, while
subtle, may require adjustments to the recipe or the
introduction of complementary flavors to ensure
palatability.
From a nutritional perspective, the addition of Moringa
leaf flour proved to be highly promising. It substantially
increased the protein content and enriched the cakes
with essential vitamins and minerals. This presents a
significant opportunity for addressing malnutrition and
enhancing the dietary diversity of individuals consuming
these cakes.
However, the study also highlights the importance of
striking a balance between nutritional enrichment and
sensory acceptability. Further research and recipe
refinement
are
warranted
to
optimize
the
concentration of Moringa leaf flour and potentially
mask the herbal undertones without compromising the
cake's overall sensory appeal.
This study demonstrates the potential of Moringa leaf
flour as a valuable ingredient for enhancing the
nutritional content of wheat-banana sponge cakes.
While challenges related to taste and texture
modifications exist, the findings pave the way for
further exploration in the realms of culinary innovation,
sustainability, and dietary diversification.
CONCLUSION
In the quest to promote healthier and more sustainable
dietary choices, the integration of Moringa leaf flour
into the beloved recipe of wheat-banana sponge cakes
emerges as a promising innovation. This research has
provided valuable insights into the influence of Moringa
leaf flour on the sensory attributes, nutritional content,
and overall acceptability of these cakes.
The findings suggest that the addition of Moringa leaf
flour offers a compelling avenue for enhancing the
nutritional value of sponge cakes. The notable increases
in protein content, vitamins (A and C), calcium, and iron
demonstrate the potential of this ingredient to
contribute to dietary diversity and address malnutrition
challenges.
However, the study also underscores the importance of
striking a delicate balance between nutritional
enrichment and sensory acceptability. Cakes with higher
concentrations of Moringa leaf flour displayed changes
in texture, taste, and aroma, introducing subtle herbal
undertones. These sensory alterations may require
further refinement to ensure that consumers find the
cakes both nutritious and palatable.
In the broader context of culinary innovation and
sustainability, this research contributes to the growing
discourse on eco-conscious and health-conscious food
choices. Moringa leaf flour, with its sustainability
attributes and nutritional richness, exemplifies a viable
ingredient for the development of more sustainable and
nutrient-dense recipes.
In conclusion, this study serves as a catalyst for further
exploration, recipe refinement, and creative culinary
endeavors. By balancing nutritional enrichment with
The American Journal of Agriculture and Biomedical
Engineering
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The American Journal of Agriculture and Biomedical Engineering
sensory appeal, the integration of Moringa leaf flour
into wheat-banana sponge cakes holds the potential to
not only "green" recipes but also foster healthier
eating habits and contribute to a more sustainable
food landscape.
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