NUTRITIONAL COMPOSITION AND SENSORY PROPERTIES OF CAKE PRODUCED FROM BLENDS OF PLANTAIN, BANANA AND SWEET POTATO FLOUR
Abstract
This study investigated the utilization of sweet potato, plantain and banana flour blends in the production of cake was studied. Enriched cakes were produced using sweet potato, plantain and banana flour blends in different ratios as 100:0:0, 90:5:5, 80:10:10, 70:15:15 and 60:20:20 respectively. The proximate, mineral composition of the composite flour 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 (12.91-14.64 %), ash (3.67-5.90 %),crude fibre (8.94-12.59 %), fat (4.18-7.37 %), protein (11.77- 16.44 %) and carbohydrate (48.67-54.84 %) and mineral composition of the cake were sodium (52.35-74.50ppm), potassium (248.35-490.25mg/100g), calcium (105.40 - 171.30 ppm), phosphorus (44.81-62.31 ppm), iron (0.61-0.91 ppm), zinc (0.75-1.43 ppm). The functional properties of the composite flour could be used for food formulation. Sweet potato, plantain and banana flour used in production of cake showed appreciable amount of carbohydrate, protein, fat, ash crude fibre and mineral contents. The sensory acceptability of 70 sweet potato flour, 15% plantain flour and 15% banana flour was mostly preferred having the mean score in flavor, texture and overall acceptability.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.