NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF CAKE PRODUCED FROM CORN MEAL (EGBO), SOYBEAN FLOUR AND WHEAT FLOUR FORTIFIED WITH EDIBLE INSECT “KANNI”

This study investigated the utilization of cornmeal flour, wheat flour, soybean flour and edible insect (kanni) blends in the production of cake was studied. Cakes were produced using wheat flour, soybean flour, cornmeal flour and edible insect blends in different ratios as 100:0:0:0, 85:5:5:5, 75:10:10:5, 65:15:15:5, 55:20:20:5, 0:0:100:0 and 0:100:0:0 respectively. The proximate, mineral composition and functional properties of the composite flour cake were determined using standard methods. The cake were found to be more dense in proximate composition with increase in ash content and crude fibre content. The moisture content ranged (13.81 - 17.57 %), ash (3.67 - 5.35 %), crude fibre (1.32 - 2.10 %), fat (16.90 - 21.63 %), protein (11.25 - 25.90 %) and carbohydrate (30.36 - 46.03 %) and mineral composition of the cake were sodium (66.40 - 82.40 mg/100g), potassium (452.65 - 590.65mg/100g), calcium (167.35 - 213.50 mg/100g), phosphorus (70.55 - 96.16 mg/100g), iron (0.78 - 1.28mg/100g), zinc (0.58-1.52mg/100g). The functional properties of the composite flour could be used for food formulation. wheat, soybean and cornmeal flour blends with edible insects used in production of cake showed appreciable amount of carbohydrate, protein, fat, ash crude fibre and mineral contents. Hence, acceptable cake could be produced from the blend of 75% wheat flour, 10% soybean flour, 10% corn meal flour fortified with 5% edible insect (kanni) blends.