Effect Of Fermentation On The Nutritional Quality Of Sorghum (Sorghum Bicolor L. Moench) - Pigeon Pea (Cajanus Cajan) Flour Mixture In Cake Baking.
ABSTRACT
The study evaluated the nutrient and sensory properties of
cake products based on fermented sorghum —pigeon pea flours. The food grains
were prepared, dried and milled into fine flours and allowed to ferment from
palm wine (raffia) and Bacillus caerus from rice. The samples where fermented
at 12 hours, 24 hours, 36 hours and 46 hours. Samples were analyzed and the
ones with the highest nutritive values were used in baking cakes. The indicated
flours were bended in ratios 20:20:60, 30:20:50, 20:10:70, 20:80
(sorghum/pigeon pea/wheat flour), and 20:80, 30:70, 50:50 (pigeon pea/wheat
flour). Standard recipes were developed and used to prepare the cakes from the
composites. The products made from wheat flour served as the control. The
product was chemically and organoJeptically evaluated using standard methods.
The products containing 50% wheat flour and 50% xi pigeon pea flour had the
highest protein level and carbohydrate. The organoleptic attributes of the samples
were Colour, taste, texture aroma, and general acceptability. Generally the
composite flour products were comparable to that of 'heat flour. The composite
flours have promising baking and nutritional potentials and could serve as
nutritious substitutes to heat flour.
0.0
OKEREKE, M (2021). Effect Of Fermentation On The Nutritional Quality Of Sorghum (Sorghum Bicolor L. Moench) - Pigeon Pea (Cajanus Cajan) Flour Mixture In Cake Baking.. Repository.mouau.edu.ng: Retrieved May 20, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-fermentation-on-the-nutritional-quality-of-sorghum-sorghum-bicolor-l-moench-pigeon-pea-cajanus-cajan-flour-mixture-in-cake-baking-7-2
MUAUREEN, OKEREKE. "Effect Of Fermentation On The Nutritional Quality Of Sorghum (Sorghum Bicolor L. Moench) - Pigeon Pea (Cajanus Cajan) Flour Mixture In Cake Baking." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 30 Jun. 2021, https://repository.mouau.edu.ng/work/view/effect-of-fermentation-on-the-nutritional-quality-of-sorghum-sorghum-bicolor-l-moench-pigeon-pea-cajanus-cajan-flour-mixture-in-cake-baking-7-2. Accessed 20 May. 2024.
MUAUREEN, OKEREKE. "Effect Of Fermentation On The Nutritional Quality Of Sorghum (Sorghum Bicolor L. Moench) - Pigeon Pea (Cajanus Cajan) Flour Mixture In Cake Baking.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 30 Jun. 2021. Web. 20 May. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-fermentation-on-the-nutritional-quality-of-sorghum-sorghum-bicolor-l-moench-pigeon-pea-cajanus-cajan-flour-mixture-in-cake-baking-7-2 >.
MUAUREEN, OKEREKE. "Effect Of Fermentation On The Nutritional Quality Of Sorghum (Sorghum Bicolor L. Moench) - Pigeon Pea (Cajanus Cajan) Flour Mixture In Cake Baking." Repository.mouau.edu.ng (2021). Accessed 20 May. 2024. https://repository.mouau.edu.ng/work/view/effect-of-fermentation-on-the-nutritional-quality-of-sorghum-sorghum-bicolor-l-moench-pigeon-pea-cajanus-cajan-flour-mixture-in-cake-baking-7-2