SWEET POTATO CUPCAKE FORTIFIED WITH MORINGA (Moringa oleifera) AND BITTER GOURD (Momordica charantia) LEAVES

Abstract

The present utility model relates to the field of food technology and bakery science, particularly to fortified baked products. More specifically, it concerns a sweet potato cupcake composition incorporating moringa (Moringa oleifera) and bitter gourd (Momordica charantia) leaves to enhance nutritional value while retaining desirable sensory qualities. The primary ingredient is sweet potato flour from orange-fleshed varieties, combined with sugar, butter, eggs, milk, and leavening agents. Fortification is achieved by blending moringa and bitter gourd leaves into puree form, incorporated within defined weight ranges to balance health benefits with consumer acceptability. The process includes sifting dry ingredients, preparing vegetable purees, creaming butter and sugar with egg yolks, alternately mixing dry and liquid components, folding in beaten egg whites for aeration, portioning into paper cups, and baking at conventional cupcake temperatures. The resulting product is a fortified cupcake with improved nutritional profile.