QUALITY EVALUATION OF CAKE MADE FROM WHEAT FLOUR, SHEA-BUTTER AND SUGAR
Abstract
Shea butter is the under-consumed vegetable fat and oil. Making shea butter a part of food components in confectioneries would increase its utilization. In this study, the cake was produced by incorporating shea butter as shortening. De-odorization of shea butter with onion and lime orange of the cake produced by shea butter. The ranges of moisture, fat, protein, carbohydrate, crude fiber and the ash content of cakes were 15.94-16.34,15.38-16.74,3.28-3.41,44.11-47.72, and 13.69-15.21, respectively. The fat, crude fiber, and ash content increase with the increase in shea butter substitution. There was significant difference in the taste, color, aroma, and texture of cake samples from 100% shea butter, de-odorized with shea butter and lime orange. Cake samples produced from butter was the most liked by the consumers. Acceptable cakes can be produced by the inclusion of shea butter as part of the shortening.
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