## 4 Discussion
The Moringa leaves contain higher ash content [36], which reasonably resulted in the increment in ash content of the fortified cakes. Consistent with our studies, [40] reported higher ash content of 1.7-2.6% for cookies fortified with dried MOLP. The absorbance efficiency and digestibility of food were measured using acid-insoluble ash [41]. In the fortified cakes, the acid-insoluble ash level was considerably higher than the unfortified control, which can potentially improve consumer digestibility. The fat content of our MOLP and RBF fortified cake decreased from 20.16% to 13.06%, with the increased level of MOLP in the formulations. The inclusion of MOLP and RBF in the formulations may have resulted in an overall reduction in the fat content of the cakes. Moringa leaves and ripe bananas contain a lower level of fat, which may facilitate shelf stability of a food product, minimizing rancidity development [42]. The considerable rise in carbohydrate content (57.12% to 60.88%) with increased MOLP replacement in the cake blend indicates that the cake's carb index is preserved. This may be due to the reason that RBF and MOLP contain a substantial amount of carbohydrates [43; 44]. However, contradictory results were also reported where fortification with Moringa, wheat, and soy flour mixture decreased the carbohydrate content with the increased level of Moringa in the flour blend [45]. Such fluctuations in the quantity of carbohydrates in the cakes may occur, owing to the variations in the chemical composition of the fortificants and level of fortification. The relatively low moisture contents (16.34-13.54%) of the fortified cakes compared to the control (17.77%) indicate that the cakes fortified with the greater MOLP will not be as soft as the unfortified cakes. However, the fortified cakes will have a longer shelf life and can be stored for a more extended period than unfortified cakes, as their moisture content is comparatively low. Conversely, this also implies that the MOLP and RBF fortified cakes will not be as fluffy as the unfortified cake. The significantly higher amount of minerals in the fortified cakes in comparison to the unfortified cake may be due to the high contents of essential minerals in Moringa leaves and ripe bananas. A plethora of research reported that Moringa leaves and ripe bananas are rich in essential minerals for human growth and development [43; 46; 47; 48]. The iron concentration significantly increased with the increasing level of MOLP in the flour blend. This was expected, as Moringa leaves and ripe banana contain a high iron amount [49; 50]. The iron content recorded in the fortified cakes aligns with the results obtained from several types of research, which also reported a substantial increase of iron to contend with the addition of MOLP [13; 51; 52]. Potassium and phosphorus, which is vital for controlling heartbeat and blood pressure, were found significantly higher in the fortified cakes than nonfortified cake. This may be due to the addition of MOLP and RBF, which contains a higher concentration of phosphorus and potassium [17; 48]. Good nutritional intake of zinc is important for normal sperm cell development and is required for DNA and RNA synthesis [53]. Our current study found higher zinc concentration in the fortified cakes compared to the nonfortified cake, which is consistent with the earlier study that reported that Moringa leaves contain 25.5-31.03 mg of zinc/kg, which is the daily dietary zinc requirement [54]. Moreover, the increased vitamin A concentration in fortified cakes may also be attributed to the greater vitamin A content of MOLP and RBF compared to unfortified cakes. It has been reported that dried leaves of Moringa contain 10 times higher vitamin A than carrots [46], whereas RBF is reported to have 1680 to 10,630 mg/100 g FW pro-vitamin A carotenoids in ripe fruit [55; 56]. Overall, the sensory assessments indicated that the control cake sample had the highest consumer acceptance compared with their respective cake samples containing MOLP and RBF.