Oral presentation · first authorBest Oral Presentation Award
Rabiul Alam Roni, Md. Abdul Wazed, & Mahmudul Hasan. (2020). Evaluation of Nutritional and Sensory Qualities of Developed Cake with Addition of Moringa and Banana Flours.
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Food Product Development & Sensory Evaluation
Fortified and protein-enriched foods developed and evaluated for nutritional, microbiological, and sensory quality, including a peer-reviewed publication.
- Question
- How do nutrient-dense ingredients such as moringa leaf powder, ripe banana flour, and Spirulina platensis affect the nutritional and sensory quality of familiar foods?
- Why it matters
- Fortifying everyday foods with nutrient-dense ingredients is a practical route to better nutrition, provided the products remain acceptable to consumers.
- My role
- First author of the published cake study; thesis researcher for the yogurt study.
- Status
- Completed. Cake study published in Applied Sciences (2021); yogurt study completed as my B.Sc. thesis (2021).
- Methods
- Product formulation
- Nutritional composition analysis
- Microbiological evaluation (yogurt study)
- Sensory evaluation
- Outputs
- Applied Sciences, 11(18), 8474 (2021)
- Oral presentation, 3rd International Scientific Conference on Food Safety and Health (2020) — Best Oral Presentation Award
- B.Sc. thesis (2021)
Overview
Two completed studies from my undergraduate research carried food products from formulation through nutritional and sensory evaluation.
Cake fortified with moringa leaf powder and ripe banana flour
A cake fortified with Moringa oleifera leaf powder and ripe banana flour, evaluated for nutritional composition and sensory quality. Published as “Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa Oleifera Leaf Powder and Ripe Banana Flour” in Applied Sciences (2021); an earlier oral presentation of the work received a Best Oral Presentation Award in 2020.
High-protein buffalo yogurt enriched with Spirulina platensis
My B.Sc. thesis, “Evaluation of Nutritional, Microbiological & Sensory Qualities of Developed High-Protein Buffalo Yogurt Enriched with Spirulina platensis,” developed a protein-enriched yogurt and evaluated its nutritional, microbiological, and sensory qualities.