# Quality Improvement of Green Saba Banana Flour Steamed Cake
## 4 Conclusions  
This study demonstrated the feasibility of employing SPI and Ovalette in overcoming the technological drawbacks of SGBF in cake making. These two additives significantly \begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multirow{2}{*}{**Attribute**} & \multicolumn{5}{c}{**Sample**} \\ \cline{2-6}  & **Control** & **OOP10** & **O35P10** & **O35P15** & **O7P10** \\ \hline Cake Volume & 2.43 \(\pm\) 0.78 \({}^{\circ}\) & 4.11 \(\pm\) 0.27 \({}^{\mathrm{b}}\) & 6.73 \(\pm\) 0.86 \({}^{\circ}\) & 7.38 \(\pm\) 0.29 \({}^{\circ}\) & 6.83 \(\pm\) 0.55 \({}^{\circ}\) \\ Color & 2.78 \(\pm\) 0.55 \({}^{\circ}\) & 3.38 \(\pm\) 0.44 \({}^{\mathrm{b}}\) & 5.10 \(\pm\) 0.29 \({}^{\circ}\) & 5.40 \(\pm\) 0.38 \({}^{\circ}\) & 5.38 \(\pm\) 0.47 \({}^{\mathrm{d}}\) \\ Aroma & 2.68 \(\pm\) 1.03 \({}^{\circ}\) & 6.73 \(\pm\) 0.29 \({}^{\mathrm{b}}\) & 7.15 \(\pm\) 0.61 \({}^{\mathrm{b}}\) & 7.83 \(\pm\) 0.35 \({}^{\circ}\) & 6.98 \(\pm\) 0.33 \({}^{\mathrm{b}}\) \\ Taste & 2.55 \(\pm\) 1.32 \({}^{\circ}\) & 6.00 \(\pm\) 0.36 \({}^{\mathrm{b}}\) & 7.02 \(\pm\) 0.09 \({}^{\circ}\) & 7.65 \(\pm\) 0.12 \({}^{\mathrm{d}}\) & 6.70 \(\pm\) 0.45 \({}^{\mathrm{e}}\) \\ Softness & 2.16 \(\pm\) 0.41 \({}^{\mathrm{a}}\) & 6.48 \(\pm\) 0.20 \({}^{\mathrm{b}}\) & 7.38 \(\pm\) 0.59 \({}^{\mathrm{d}}\) & 7.75 \(\pm\) 0.11 \({}^{\mathrm{d}}\) & 7.11 \(\pm\) 0.88 \({}^{\mathrm{e}}\) \\ Moistness & 2.88 \(\pm\) 0.39 \({}^{\mathrm{a}}\) & 6.20 \(\pm\) 0.61 \({}^{\mathrm{b}}\) & 7.78 \(\pm\) 0.58 \({}^{\mathrm{d}}\) & 7.58 \(\pm\) 0.43 \({}^{\mathrm{d}}\) & 7.25 \(\pm\) 0.63 \({}^{\mathrm{e}}\) \\ Overall Acceptability & 2.48 \(\pm\) 0.65 \({}^{\mathrm{a}}\) & 5.38 \(\pm\) 0.72 \({}^{\mathrm{b}}\) & 6.55 \(\pm\) 0.27 \({}^{\mathrm{c}}\) & 7.30 \(\pm\) 0.31 \({}^{\mathrm{d}}\) & 6.35 \(\pm\) 0.41 \({}^{\mathrm{e}}\) \\ \hline \hline \end{tabular}  
* Means (\(n=40\)) in a row with identical alphabet indicate insignificant difference (\(p>0.05\)). Control—cake made of GSBF without SPI and Ovalette. Descriptor for 9-point Hedonic Scale: 1—dislike extremely; 5—neither like nor dislike; 9—like extremely.  
\end{table} 
Table 6: Mean score for sensory attributes of five formulations of Saba banana flour cake obtained from Hedonic Test. \begin{table}
\begin{tabular}{l c c c} \hline \hline
**Composition** & **Standard** & **Control** & **O35P15** \\ \hline Moisture (\%) & 33.74 \(\pm\) 0.24 \({}^{\mathrm{b}}\) & 31.44 \(\pm\) 0.16 \({}^{\mathrm{a}}\) & 31.58 \(\pm\) 0.15 \({}^{\mathrm{a}}\) \\ Protein \({}^{\star}\) (\%) & 10.79 \(\pm\) 0.04 \({}^{\mathrm{b}}\) & 7.16 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 12.67 \(\pm\) 0.06 \({}^{\mathrm{c}}\) \\ Fat \({}^{\star}\) (\%) & 10.70 \(\pm\) 0.25 \({}^{\mathrm{c}}\) & 8.32 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 10.13 \(\pm\) 0.17 \({}^{\mathrm{b}}\) \\ Ash \({}^{\star}\) (\%) & 1.53 \(\pm\) 0.11 \({}^{\mathrm{a}}\) & 1.69 \(\pm\) 0.09 \({}^{\mathrm{a}}\) & 1.84 \(\pm\) 0.10 \({}^{\mathrm{b}}\) \\ Dietary fiber \({}^{\star}\) (\%) & 3.57 \(\pm\) 0.09 \({}^{\mathrm{a}}\) & 13.66 \(\pm\) 0.17 \({}^{\mathrm{c}}\) & 12.70 \(\pm\) 0.11 \({}^{\mathrm{b}}\) \\ Resistant starch \({}^{\star}\) (\%) & 2.10 \(\pm\) 0.17 \({}^{\mathrm{a}}\) & 13.02 \(\pm\) 0.35 \({}^{\mathrm{c}}\) & 8.51 \(\pm\) 0.34 \({}^{\mathrm{b}}\) \\ \hline \hline \end{tabular}  
* Dry matter basis. Means with identical alphabet within the same row indicate insignificant difference (\(p>0.05\)). Standard—cake made of WF; control—cake made of GSBF without SPI and Ovalette.  
\end{table} 
Table 7: Chemical composition of standard (100% WF), control (100% SGBF) and O35P15. improved the technological characteristics of the batter and hence the cake. Noticeable enhancement of nutritional quality was also observed in the best formulated GSBF cake produced, particularly in the protein, dietary fiber and resistant starch contents. This finding confirmed the potential of green Saba banana flour to be included as an ingredient to rectify the low dietary fiber intake in human diet.