Production And Evaluation Of Cake From Wheat, Bambara Groundnut (Vigna Subterranean) And Velvet Tamarind (Dalium Guineense) Flour Blend
ABSTRACT
Production and evaluation of cake from wheat, Bambara groundnut, velvet tamarind flour was studied. The flour samples were subjected to functional properties while the cake samples were analyzed for physical, proximate, mineral, vitamin A and sensory properties. Significant differences (p<0.05) exist on the functional properties of the flour samples with mean value ranges of 0.78 to 0.82 g/ml bulk density, 0.85 to 1.10 % WAC, 18.50 to 36.50 sec wettability, 72.50 to 80oC gelation temperature and 1.47 to 12.41 sec gelation time. The physical properties mean values ranged from 80.79 to 108.56 g weight, 3.30 to 4.65 cm height, 135.60 to 169.56 cm3 cake volume, 1.40 to 1.82 cm3/g specific volume and 1.10 to 1.55 oven spring. The proximate composition mean values ranged from 21.84 to 25.22 % moisture, 1.61 to 10.70 % protein, 1.99 to 2.28 % ash, 0.39 to 0.87 % fiber, 36.91 to 42.71 % fat and 25.09 to 29.51 % carbohydrate. The mineral composition mean values also ranged from 0.50 to 1.00 mg/100g calcium, 245.58 to 365.22 mg/100g sodium and 548.55 to 844.57 mg/100g potassium. While the vitamin A mean values ranged from 6.06 to 12.51 mg/100g. The sensory mean scores ranged from 6.10 to 8.05 appearance, 5.25 to 7.80 taste, 5.40 to 7.90 aroma, 5.50 to 7.75 texture and 5.45 to 8.20 general acceptability. The study concludes that production of cake using Bambara groundnut and velvet tamarind flour blended with wheat enhanced the nutritive value of the product hence should be encouraged.
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NNAMANI, U (2021). Production And Evaluation Of Cake From Wheat, Bambara Groundnut (Vigna Subterranean) And Velvet Tamarind (Dalium Guineense) Flour Blend. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cake-from-wheat-bambara-groundnut-vigna-subterranean-and-velvet-tamarind-dalium-guineense-flour-blend-7-2
UKAMAKA, NNAMANI. "Production And Evaluation Of Cake From Wheat, Bambara Groundnut (Vigna Subterranean) And Velvet Tamarind (Dalium Guineense) Flour Blend" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 17 Dec. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cake-from-wheat-bambara-groundnut-vigna-subterranean-and-velvet-tamarind-dalium-guineense-flour-blend-7-2. Accessed 23 Nov. 2024.
UKAMAKA, NNAMANI. "Production And Evaluation Of Cake From Wheat, Bambara Groundnut (Vigna Subterranean) And Velvet Tamarind (Dalium Guineense) Flour Blend". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 17 Dec. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cake-from-wheat-bambara-groundnut-vigna-subterranean-and-velvet-tamarind-dalium-guineense-flour-blend-7-2 >.
UKAMAKA, NNAMANI. "Production And Evaluation Of Cake From Wheat, Bambara Groundnut (Vigna Subterranean) And Velvet Tamarind (Dalium Guineense) Flour Blend" Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cake-from-wheat-bambara-groundnut-vigna-subterranean-and-velvet-tamarind-dalium-guineense-flour-blend-7-2