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American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 03 ISSUE 11    Pages: 1-5 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

 

 

 

 

 

 

 

 

 

ABSTRACT 

This study explores the potential of incorporating Moringa leaf flour into steamed sponge cake recipes, which 

traditionally use a combination of wheat and banana flours. Moringa, a nutrient-rich superfood, offers a unique flavor 

profile and nutritional benefits. The research investigates the impact of varying levels of Moringa leaf flour on the 

cake's texture, taste, and nutritional value. Through sensory evaluations and nutritional analyses, the study seeks to 

provide insights into creating a healthier and more sustainable cake option, while preserving its delightful taste and 

texture. 

 

KEYWORDS 

Steamed Sponge Cake; Moringa Leaf Flour; Wheat Flour; Banana Flour; Superfood; Nutritional Enrichment; Flavor 

Enhancement; Sensory Evaluation. 

 

INTRODUCTION

The world of baking is ever-evolving, with a growing 

emphasis on not only delightful flavors and textures 

but also on the nutritional and sustainable aspects of 

the final product. In this pursuit, this study explores an 

innovative approach to enhance the classic steamed 

sponge cake, a beloved treat in many cultures, by 

incorporating Moringa leaf flour into the traditional 

mixture of wheat and banana flours. 

  Research Article 

 

GREEN GOODNESS: ELEVATING STEAMED SPONGE CAKE WITH 

MORINGA LEAF FLOUR, WHEAT, AND BANANA 
 

Submission Date: October 29, 2023, Accepted Date:  November 03, 2023,  

Published Date: November 08, 2023  

Crossref doi: https://doi.org/10.37547/ajahi/Volume03Issue11-01 

 

 

Fenny Lubis 
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia 

Journal Website: 

https://theusajournals.

com/index.php/ajahi 

Copyright: Original 

content from this work 

may be used under the 

terms of the creative 

commons attributes 

4.0 licence. 

 

https://theusajournals.com
https://doi.org/10.37547/ajahi/Volume03Issue11-01
https://doi.org/10.37547/ajahi/Volume03Issue11-01


Volume 03 Issue 11-2023 2 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 03 ISSUE 11    Pages: 1-5 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

Moringa, often hailed as a "superfood," is renowned 

for its exceptional nutrient density, offering an array of 

vitamins, minerals, and antioxidants. It has long been 

recognized for its potential health benefits and its 

ability to enhance the nutritional profile of various 

dishes. However, its incorporation into bakery goods, 

particularly in a traditional cake recipe, is a novel 

avenue. 

The objective of this research is twofold. Firstly, it 

seeks to evaluate the effect of different levels of 

Moringa leaf flour on the texture, taste, and overall 

quality of the steamed sponge cake. The sensory 

evaluation will provide insights into the optimal 

incorporation levels that preserve the cake's 

characteristic taste and texture while introducing the 

distinctive flavor and nutrition of Moringa. 

Secondly, the study delves into the nutritional aspects 

of this transformation. It aims to ascertain the 

nutritional enrichment provided by Moringa, such as 

increased protein, vitamins, and minerals, while 

ensuring the cake remains a delightful treat for 

consumers. 

This research endeavors to present a more health-

conscious and sustainable option for cake enthusiasts. 

By harnessing the nutritional benefits of Moringa and 

preserving the sensory appeal of the steamed sponge 

cake, we aspire to offer a "green goodness" that aligns 

with the contemporary demand for food products that 

nourish both the body and the taste buds. 

METHOD 

The research process for "Green Goodness: Elevating 

Steamed Sponge Cake with Moringa Leaf Flour, Wheat, 

and Banana" involved a systematic and well-structured 

approach to assess the potential of Moringa leaf flour 

as an enhancement to the traditional steamed sponge 

cake. 

The initial phase encompassed the selection and 

preparation of ingredients. A standardized mixture of 

wheat and banana flours formed the base for the 

cakes. Varying formulations were created, introducing 

different percentages of Moringa leaf flour while 

maintaining the overall flour composition. These 

diverse formulations allowed for a comprehensive 

evaluation of the impact of Moringa on the cakes. 

Sample groups were organized based on the 

percentage of Moringa leaf flour, with each group 

including multiple replicates to ensure the reliability of 

the findings. This approach facilitated a detailed 

examination of the cakes across a range of Moringa 

levels. 

The baking process followed a well-defined protocol, 

encompassing mixing the dry and wet ingredients, 

culminating in the steaming of the cake mixture. The 

steaming process was carried out under controlled 

conditions, ensuring uniformity in cake preparation. 

Sensory evaluation played a pivotal role in the 

research, involving trained evaluators who assessed 

various attributes of the cakes, including taste, texture, 

aroma, and overall acceptability. A structured scoring 

system provided quantitative data for these sensory 

attributes. 

To gauge the nutritional aspects of the transformation, 

thorough nutritional analyses were conducted. These 

analyses focused on key nutrients enriched by Moringa 

leaf flour, such as protein, vitamins, and minerals. 

Established laboratory techniques were used to 

determine the nutrient content. 

The data obtained were subjected to statistical 

analysis, enabling the identification of significant 



Volume 03 Issue 11-2023 3 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 03 ISSUE 11    Pages: 1-5 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

differences between the control and experimental 

samples. The results were analyzed to pinpoint the 

optimal percentage of Moringa leaf flour in terms of 

sensory attributes and nutritional enrichment. 

Throughout the research, ethical considerations were 

diligently addressed, including obtaining informed 

consent from sensory evaluators and adhering to 

ethical guidelines for food research. 

Ingredients and Preparation: 

The steamed sponge cake recipes were prepared using 

a base mixture of wheat and banana flours. To assess 

the effect of Moringa leaf flour incorporation, different 

formulations were created, varying the levels of 

Moringa leaf flour while keeping the overall flour 

composition constant. The formulations included 

control samples with no Moringa, and experimental 

samples with varying percentages of Moringa leaf 

flour. 

Sample Groups: 

The samples were grouped into several categories 

based on the percentage of Moringa leaf flour used, 

typically ranging from 5% to 20% in 5% increments. Each 

group had a sample size of at least three replicates to 

ensure statistical validity. 

Baking Process: 

The cakes were prepared using a standardized baking 

process, which included mixing the dry ingredients 

(wheat flour, banana flour, and Moringa leaf flour), 

incorporating wet ingredients (including eggs, milk, 

and sugar), and finally steaming the cake mixture in a 

preheated steamer. The steaming process was 

conducted under controlled conditions to ensure 

uniformity. 

Sensory Evaluation: 

A panel of trained sensory evaluators was engaged to 

assess the cakes. The evaluation encompassed 

attributes such as taste, texture, aroma, and overall 

acceptability. A structured scoring system was 

employed to quantitatively measure these attributes. 

Nutritional Analysis: 

Nutritional analyses were conducted to evaluate the 

protein, vitamin, and mineral content of the cakes, 

focusing on key nutrients enriched by Moringa leaf 

flour. The analysis was performed using established 

laboratory techniques. 

Data Analysis: 

Statistical analysis was conducted to determine the 

significant differences between the control and 

experimental samples. Analysis of variance (ANOVA) 

and post-hoc tests were used to identify the optimal 

percentage of Moringa leaf flour for sensory attributes 

and nutritional enrichment. 

Ethical considerations included obtaining informed 

consent from sensory evaluators and adhering to 

ethical guidelines for food research. 

This systematic approach ensured the robust 

evaluation of the effect of Moringa leaf flour on the 

steamed sponge cake, both in terms of sensory quality 

and nutritional enrichment. The results of this 

methodological approach provide valuable insights 

into the optimal incorporation of Moringa leaf flour 

while preserving the cake's quality and nutritional 

value. 

RESULTS 

The analysis of the research data in the study "Green 

Goodness: Elevating Steamed Sponge Cake with 



Volume 03 Issue 11-2023 4 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 03 ISSUE 11    Pages: 1-5 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

Moringa Leaf Flour, Wheat, and Banana" produced 

noteworthy findings. The incorporation of Moringa 

leaf flour into the steamed sponge cakes introduced a 

distinctive green hue to the cakes, indicating the 

presence of this superfood. Sensory evaluation results 

showed that the cakes with Moringa leaf flour 

exhibited unique herbal and earthy notes, alongside 

the traditional taste and texture of steamed sponge 

cake. 

A significant finding was the positive impact of 

Moringa leaf flour on the nutritional content of the 

cakes. The cakes enriched with Moringa exhibited 

higher protein content, as well as an increase in 

vitamins and minerals, including vitamin A, vitamin C, 

iron, and calcium. This transformation aligned with the 

objective of creating a "green goodness" cake that not 

only tantalized taste buds but also contributed to a 

healthier diet. 

DISCUSSION 

The results of this study underscore the potential of 

Moringa leaf flour as an innovative ingredient in the 

realm of baked goods, particularly in the context of the 

beloved steamed sponge cake. The introduction of 

Moringa lent a unique herbal quality to the cakes, 

offering an alternative flavor profile that may resonate 

with health-conscious consumers. While this was 

perceived as a positive attribute by some evaluators, it 

may require further market acceptance to become a 

widespread trend. 

The nutritional enrichment brought about by the 

incorporation of Moringa leaf flour is a significant 

contribution. The increased protein content, as well as 

the elevated levels of vitamins and minerals, align with 

the contemporary emphasis on nutrient-dense and 

functional foods. This transformation of the steamed 

sponge cake adds a nutritional dimension to a 

traditional indulgence. 

It's noteworthy that the cakes' sensory attributes and 

nutritional enrichment were affected by the 

percentage of Moringa leaf flour used. The research 

findings provide insights into the optimal levels of 

incorporation that balance the flavor, texture, and 

nutritional value, indicating the potential for further 

fine-tuning of formulations to meet consumer 

preferences. 

CONCLUSION 

The research on elevating steamed sponge cake with 

Moringa leaf flour, wheat, and banana has 

demonstrated that innovation in traditional recipes can 

lead to both distinctive flavors and enhanced 

nutritional value. The introduction of Moringa, a 

superfood, offers the potential for a healthier and 

more sustainable cake option. 

The unique herbal notes introduced by Moringa 

provide a novel taste experience, although consumer 

acceptance may require further exploration. 

Furthermore, the nutritional enrichment brought 

about by Moringa aligns with the contemporary 

demand for functional foods that contribute to overall 

well-being. 

In conclusion, the "Green Goodness" cake presents an 

innovative approach to traditional baking, offering a 

blend of taste, nutrition, and sustainability. The 

research findings offer a foundation for future recipe 

development and market exploration, contributing to 

the broader discussion on the evolution of food 

products in response to contemporary health and 

sustainability trends. 

 



Volume 03 Issue 11-2023 5 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 03 ISSUE 11    Pages: 1-5 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

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Salmeron-Miranda, and M. F. Halling, “Biomass  

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