## 4 Discussion  
Fortification of food is widely practiced in several foods to increase the content of essential micronutrients, to enhance the nutritional quality of the food, and to ensure higher health benefits with minimal risk to health [32]. However, it is imperative to ensure that the fortified food and fortifactant must be compatible, and the fortifactant must be readily available and accessible without producing a substantial change in the fortified meal's sensory characteristics or consumer acceptability. Under the current experiment, locally available MOLP and RBF were used as fortifactant to develop fortified cake, and their nutritional, sensory evaluation, and consumer acceptability were assessed. The cakes became darker in color than the unfortified cake with the increase of MOLP concentration in the formulations (Figure 3). The darker color was expected with the addition of MOLP in the formulations, as Moringa leaves contain higher concentrations of chlorophyll [33] and are naturally dark green in color, which causes the undesirable green tint in the fortified cake. A similar color change trend was also reported in several studies in cookies and snacks due to the chlorophyll concentration of the leaves used for fortification [34; 35]. This dark color can adversely affect the acceptability of the MOL-fortified cake by consumers, as it is more attractive in terms of appearance. However, nutritional and other sensory attributes of MOLP fortified cake may outweigh that limitation as people are more concerned today about health benefits rather than appearance. The proximate composition of MOLP-fortified cake represented in Table 1 shows that fortification with MOLP has significantly increased the cakes' protein, fiber, and ash content. The increment in the protein content of the fortified cake may be the reason that Moringa leaves are exceptionally rich in protein content [36]. In agreement with our study, [15] reported that bread samples fortified with MOLP showed a 17-88% increment  
Figure 3: Cake (**C\({}_{0}\)**): 100% wheat flour (control); Cake (**C\({}_{1}\)**): 97% wheat flour, 1% MOLP, 2% RBF; Cake (**C\({}_{2}\)**): 96.5% wheat flour, 1.5% MOLP, 2% RBF; Cake (**C\({}_{3}\)**): 96% wheat flour, 2% MOLP, 2% RBF. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Samples** & **Color** & **Shape** & **Texture** & **Sweetness** & **Flavor** & **Mouth Feel** & **Overall Acceptability** \\ \hline C\({}_{0}\) & 7.40 \(\pm\) 0.34  & 5.65 \(\pm\) 0.28  & 6.40 \(\pm\) 0.26  & 5.20 \(\pm\) 0.32  & 4.20 \(\pm\) 0.30  & 6.45 \(\pm\) 0.17  & 7.20 \(\pm\) 0.20  \\ \hline C\({}_{1}\) & 6.45 \(\pm\) 0.26  & 5.50 \(\pm\) 0.29  & 6.25 \(\pm\) 0.38  & 5.30 \(\pm\) 0.31  & 5.10 \(\pm\) 0.36  & 5.00 \(\pm\) 0.32  & 5.85 \(\pm\) 0.25  \\ \hline C\({}_{2}\) & 5.50 \(\pm\) 0.24  & 5.95 \(\pm\) 0.20  & 5.60 \(\pm\) 0.19  & 5.70 \(\pm\) 0.22  & 7.60 \(\pm\) 0.18  & 6.10 \(\pm\) 0.18  & 6.95 \(\pm\) 0.17  \\ \hline C\({}_{3}\) & 5.10 \(\pm\) 0.29  & 5.40 \(\pm\) 0.30  & 5.15 \(\pm\) 0.26  & 4.05 \(\pm\) 0.31  & 5.10 \(\pm\) 0.32  & 3.95 \(\pm\) 0.38  \\ \hline LSD & 0.16 & 0.16 & 0.15 & 0.18 & 0.20 & 0.19 & 0.14 \\ \hline \hline \end{tabular} Note: Values are means \(\pm\) standard error. Treatment values in a column not sharing a letter are significantly different at \(p\leq 0.05\).  
\end{table} 
Table 5: Sensory attributes of cake fortified with MOLP and RBF. in protein content. Fiber content ranging from 5-9% is considered nutritious [37]. The fiber content of our fortified cake increased dramatically from 5.48% to 6.98% as compared to the unfortified one. This can undoubtedly be attributed to the high fiber content of 6.00-9.60% for MOLP and RBF [18; 33; 37]. High fiber content further provides numerous health benefits such as maintenance of bowel integrity, lowering blood cholesterol, and controlling blood sugar levels [38; 39]. As a result, consuming MOLP-enriched cake may offer an adequate quantity of fiber to the body for normal digestive and excretory system function.