Evaluation Of The Effects Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Cookies And Cake Production
ABSTRACT
This study was
carried out with the aim of partially replacing wheat flour with cooking banana
flour, using cooking banana of two varieties, cardaba and bluggoe at unripe
maturity stages. The flour samples produced were analyzed for their proximate
compositions and functional properties. The result of the proximate analysis of
the cooking banana flours showed that the moisture content ranged from 10.00%
to 10.34%; ash content ranged from 3.88% to 4.62%, fat content from 0.78% to
0.84%: while protein content ranged from 4.49% to 4.79% and crude fibre ranged
from 0.7 1% to 0.85% with carbohydrate ranging from 78.86% to 79.88%. In the
functional properties analysed, it was found that foam stability ranged from
6.08% to 7.43%. while the foam capacity ranged from 12.97% to 13.79%, gelation
capacity ranged from 0.53% to 0.75%, while the bulk density ranged from 1.89%
to 1.93%, oil absorption capacity ranged from 2.34% to 2.79%, emulsion capacity
ranged from 20.3 0% to 21.46%, wettability ranged from 59.67seconds to
60.67seconds.Sensory evaluation was carried out on the baked samples (cakes and
cookies) to determine the preference in colour, aroma, taste, texture and
general acceptability. Sensory panel rating for the cookies of 5% cooking
banana: 95% wheat flours and 10%cooking banana: 90%wheat flours were high at
these levels of substitution while for cakes the sensory panel rating was high
at 1 0%cooking banana: 90% wheat flour levels of substitution.
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KALU, D (2021). Evaluation Of The Effects Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Cookies And Cake Production. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-effects-of-partial-replacement-of-wheat-flour-with-cooking-banana-flour-in-cookies-and-cake-production-7-2
DORCAS, KALU. "Evaluation Of The Effects Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Cookies And Cake Production" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 07 Jul. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-the-effects-of-partial-replacement-of-wheat-flour-with-cooking-banana-flour-in-cookies-and-cake-production-7-2. Accessed 25 Nov. 2024.
DORCAS, KALU. "Evaluation Of The Effects Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Cookies And Cake Production". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 07 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-effects-of-partial-replacement-of-wheat-flour-with-cooking-banana-flour-in-cookies-and-cake-production-7-2 >.
DORCAS, KALU. "Evaluation Of The Effects Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Cookies And Cake Production" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-effects-of-partial-replacement-of-wheat-flour-with-cooking-banana-flour-in-cookies-and-cake-production-7-2