Nutritional composition and sensory evaluation of cake fortified with moringa oleifera leaf powder and ripe banana flour

• المؤلفون الرئيسيون: Rabiul Alam Roni, Md. Nasir Hossain Sani, Sirajum Munira, Md. Abdul Wazed, Shafiquzzaman Siddiquee
• التنسيق: مقال
• اللغة: English; English
• منشور في: Multidisciplinary Digital Publishing Institute (MDPI) 2021
• الموضوعات: TX341-641 Nutrition. Foods and food supply
• الوصول للمادة أونلاين: https://eprints.ums.edu.my/id/eprint/31830/1/Nutritional%20composition%20and%20sensory%20evaluation%20of%20cake%20fortified%20with%20moringa%20oleifera%20leaf%20powder%20and%20ripe%20banana%20flour.pdf; https://eprints.ums.edu.my/id/eprint/31830/2/Nutritional%20composition%20and%20sensory%20evaluation%20of%20cake%20fortified%20with%20moringa%20oleifera%20leaf%20powder%20and%20ripe%20banana%20flour_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/31830/; https://www.mdpi.com/2076-3417/11/18/8474/htm; http://dx.doi.org/10.3390/app11188474

Micronutrient deficiency is raising concern worldwide, especially among children and pregnant women in Africa, Southern Asia, and certain developing countries, posing a significant risk to the nutritional status. This study aimed to develop cake fortified with Moringa leaf powder (MOLP), ripe banana...