Abstract

This study was conducted to formulate a butter cake enhanced with moringa powder in four (4) different levels for three replications. Experimental method of research with researcher made score sheet was utilized. The sensory evaluation used by the researcher made score sheet designed for the nine point-hedonic rating scale tests and the data were treated with arithmetic mean to determine the most acceptable treatment. The data were further statistically treated using the Analysis of Variance (one and two-way) to get the significant mean difference between the treatments. The most acceptable treatment was subjected for proximate and Vitamin A analyses to determine the nutritive values of the product. In this endeavor economic value was also computed to determine the economic feasibility for production. The findings revealed that treatments one (1) and two (2) containing smaller amount of moringa powder came out the most acceptable formulations having a verbal description of like very much. Between these two treatments, treatment two earned higher numerical mean rating of 7.26/7.92 by the professors and students/panelists respectively and perceived the color as medium low olive green, with moderately pleasant taste of moringa, moderately desirable flavor, and texture of slightly less moist and tender got the highest overall sensory acceptability of the product. Aside from this other vital nutrients found in the product is Vitamin A which is recorded 450 International Unit (IU) per slice/100g amazingly surpasses the contents of the standard recipe. This is due to moringa powder addition. The return of investment of Php.34 per every peso is likewise found to be a very good business to start.

Authors and Affiliations