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| Proximate Composition and Sensory Evaluation of Unpolished Rice-Wheat Composite Cake |
Kate Bigson, Nafisah Salam, Felicia Elorm Dugbazah
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Abstract:
The study examined the acceptability of cake using wheat and unpolished rice flour blend. Proximate composition and sensory characteristics of composite cake samples were determined using the A.O.A.C (2005) methods and preference test respectively. Three unique products were produced and coded as ABC (100% wheat flour), BDE (20% wheat flour and 80% unpolished rice flour) and CFG (80% wheat flour 20% and unpolished rice flour). The proximate composition of the cake samples ranged between moisture 41.35 ± 24.19, ash 1.26 ± 0.96, crude protein 7.92 ± 7.5, crude fat 36.94 ± 28.07 and carbohydrate 40.74 ±22.49. Also, the results obtained from the proximate composition shows an increased in moisture, protein and carbohydrates of the composite cake samples produced. The study revealed that, consumers were satisfied with the taste, texture, colour, aroma and after-taste of product (BDE).
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