PROXIMATE AND SENSORY COMPOSITION OF CAKES PRODUCED FROM WHEAT-COOKING BANANA-SOY FLOUR BLENDS
Abstract
ABSTRACT
Proximate composition and overall acceptability of composition cake were evaluated. Cooking banana used in this study were washed, peeled, sliced into small pieces, dried and milled separately into flour. Soybean grains used were also cleaned, sorted, washed, dried and toasted in an oven drier dehuled, and milled into flour. Commercial wheat flour (wflow) served as the control. Each sample were analyzed for proximate composition and sensory properties combined in different proportions. Cake were produced from the substitution levels of wheat, cooking banana flour blend of (100:0, 70:20, 60: 25%, 50:30%) respectively and enriched with 10%, 15% and 20% levels of soybean flour. The combinations derived were quality characteristics of the resultant product were analyzed to as certain its sensory and proximate composition. Acceptable cakes were produced from 20% wheat, 25% cooking banana flour and 15% soybean flour with regards to appearance which compared favourably with sample A (100%wF).
Key words: Wheat, cooking banana, proximate composition, soybean, sensory properties.
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