Production and Evaluation of Cake from Wheat, Bambara Groundnut (Vigna subterranean) and Velvet Tamarind (Dalium guineense) Flour Blend:- Nnamani, Maryrose U
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 80°C
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 cm cake volume, 1.40 to 1.82 cm/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/lO0g calcium,
245.58 to 365.22 mg/100g sodium and 548.55 to 844.57 mg/1 00g potassium. While
the vitamin A mean values ranged from 6.06 to 12.51 mg/I00g. 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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MARYROSE, U (2024). Production and Evaluation of Cake from Wheat, Bambara Groundnut (Vigna subterranean) and Velvet Tamarind (Dalium guineense) Flour Blend:- Nnamani, Maryrose U. Repository.mouau.edu.ng: Retrieved Nov 22, 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-nnamani-maryrose-u-7-2
UKAMAKA, MARYROSE. "Production and Evaluation of Cake from Wheat, Bambara Groundnut (Vigna subterranean) and Velvet Tamarind (Dalium guineense) Flour Blend:- Nnamani, Maryrose U" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 15 Jul. 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-nnamani-maryrose-u-7-2. Accessed 22 Nov. 2024.
UKAMAKA, MARYROSE. "Production and Evaluation of Cake from Wheat, Bambara Groundnut (Vigna subterranean) and Velvet Tamarind (Dalium guineense) Flour Blend:- Nnamani, Maryrose U". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 15 Jul. 2024. Web. 22 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-nnamani-maryrose-u-7-2 >.
UKAMAKA, MARYROSE. "Production and Evaluation of Cake from Wheat, Bambara Groundnut (Vigna subterranean) and Velvet Tamarind (Dalium guineense) Flour Blend:- Nnamani, Maryrose U" Repository.mouau.edu.ng (2024). Accessed 22 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-nnamani-maryrose-u-7-2