###### Abstract  
Miconutrient 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 _Mringa_ leaf powder (MOLP), ripe banana flour (RBF) and assessed the effect of MOLP and RBF on the nutritional composition as well as consumer acceptability. The nutritional, mineral, vitamin A and sensory attributes of MOLP and RBF fortified cakes were assessed. Proximate analysis results showed that the addition of MOLP and RBF significantly increased from 5.79% to 8.90% for protein, 1.25% to 1.66% for ash, 2.70% to 6.98% for fiber, and 53.0% to 60.88% for carbohydrate. However, the fat and moisture content decreased from 20.16% to 13.06% and 17.77% to 13.54%, respectively. The mineral contents (phosphorus, potassium, iron, and zinc) increased significantly in the fortified cake compared to the unfortified control. The vitamin A content (3.40-5.62 mg/100 g) of the fortified cakes was significantly (\(p<0.05\)) higher than the vitamin A (1.62 mg/100 g) content of the unfortified cake. Although MOLP and RBF substitution raised most of the nutritional contents, the maximum consumer acceptability was recorded in the unfortified control, which was statistically similar to C\({}_{2}\) (1.5% MOLP and 2% RBF) substitution in terms of shape, sweetness, flavor, mouth feel, and overall acceptability. The results indicated that cake supplemented with 1.5% MOLP and 2% RBF provided the enriched nutritional quality and potentially contributed to the improvement of food and nutritional security of the vulnerable populations. Furthermore, utilizing ripe bananas with peels in cake recipes will help to encourage the recovery of food waste for functional food preparation. food fortification; _Mringa_ leaf powder; malnutrition; food security; sensory evaluation +
Footnote †: journal: Medical  
in sugar and rich in carbohydrates and fat but low in other nutrients, including protein, minerals, and vitamins [6]. Furthermore, the World Health Organization (WHO) reported snacks with high sugar and fat content as unhealthy [7]. In this context, the demand for functional food with higher nutrients and minerals has risen. Micronutrient deficiencies are most prevalent in Sub-Saharan Africa and Southern Asia, especially in women and young children [8]. Several studies reported that about 16 million children are malnourished worldwide, with 2.3 million children in South Africa having stunted growth and nutritional deficiencies [8].The use of locally available, inexpensive, and nutrient-rich plant materials in cake formulations must be recognized and promoted to enhance health and nutritional safety in that particular region. Moringa (_Moringa oleifera_ [PERSON]) is an Indian subcontinent native plant that naturalized itself worldwide in tropical and subtropical regions [9]. Moringa is one of the most beneficial trees globally since nearly every portion of the tree can be used for food, medicines, and industrial purposes [10]. Although the leaves, flowers, and pods are used as vegetables, the tree has tremendous potential to enhance nutrition, increase nutritional safety and promote rural development [11]. Traditionally Moringa leaves have been used for human consumption in African countries for centuries [12]. These leaves are excellent as a source of vitamins A, B, and C and are known as one of the best plant mineral and iron sources [13]. _Moringa_ leaf was also reported to contain a high amount of protein (28.25%), iron, calcium, phosphorous, magnesium, manganese, and zinc [14]. Moreover, _Moringa_ leaf was reported to have a high content of essential amino acids, alpha-linoleic acid and a wide range of dietary antioxidants [15]. _Moringa_ leaf is rich in phenolic compounds (e.g., phenolic acids, flavonoids, etc.). The anti-oxidative functionality of these compounds makes Moringa a promising natural additive that can be applied to foods for enhancing human nutrition [16].