|
|
| |
| Proximate and Quality Evaluation of Cocoyam and Wheat Flour Blended Cake |
Nanice Fosu, Pamela Alikem Afua Nyadroh, Victoria Doris Amankrah
|
Abstract:
Consumption of pastry products is a time demand due to the change in the population's eating habits. Cake is one of the delicious snacks made from flour, sugar, shortening, baking powder, egg, and flavouring agent. The aim of the study was to conduct proximate composition and quality evaluation of cocoyam and wheat flour blended cake. Three different cake samples were produced in a ratio of 100:00, 70:30 and 60:40 and coded as MNO, PQR and STU. Proximate composition results of the cake samples indicated increasing level of moisture (g/100g), 13.79- 15.32%, Ash (g/100g), 1.71-2.17%, protein (g/100g), 7.076 - 8.86%, fat (g/100g), 31.12 - 32.43%, and carbohydrate (g/100g) 43.8 - 44.75% respectively. The sensory properties of cakes were evaluated using fifty untrained panelists comprising male and female petty traders. Cakes were evaluated for colour, flavour, texture, appearance and overall acceptability using nine point Hedonic scale (where= 9 liked extremely and 1= disliked extremely). Based on individual evaluation, cake sample made of (70% cocoyam flour and 30% cocoyam flour) was the most preferred in terms of overall acceptability. The sensory properties of the cakes showed no significant (p>0.05) differences between the control and composite cake samples in terms of overall acceptability. Data obtained were subjected to analysis of variance (ANOVA) and significance difference was accepted at 5% probability level. The study concluded that cocoyam (Xanthosoma sagittifolium) flour can be used for quality cake production with replacement of wheat flour up to 30% level without adversely affecting the sensory properties of the products.
|
|
|
| | |