Proximate, Vitamin Compositions And Sensory Properties Of Cake Produced With Wheat Flour And Avocado Fruit:-Atuh, Amarachukwu U

ABSTRACT This research was aimed at determining proximate, vitamin and sensory properties of cake produced with wheat flour blend and avocado fruit. Cake blends of wheat flour and avocado were prepared in the proportions of 100:100, 100:75, 100:25, 100:0. The proximate and vitamin composition and sensory properties ofthe cakes were determined using standard methods. The cakes were assessed fortheir sensory properties using 9 point hedonic scale. The proximate composition of the cakes showed that sample DC had the highest content of crude protein, dietary fiber (12.93±0.01), while sample DA had the highest moisture content (28.30±0.01). Sample DB had the highest fat content (19.43±0.01) while sample DD had the highest ash content (1,69±0.01). In terms of vitamin composition, sample DB had the highest content of pro vitamin A (18.54±0.01), vitamin Bl (1.44±0.01) and vitamin B3 (0.19±0.02) while sample DC had the highest content of vitamin E (8.36±0.06). Sample DC had the highest content of vitamin C (0.85±0.01). In the sensory evaluation, significant differences were noted with sample DC(7.05±1.15, 6.85±1.63) and DD (7.35±135, 7.55±0.95) scoring significantly higher than DA (5.50±1.76, 5.20±1.80) and DB (6.05±1.10, 6.00±1.30) in terms offlavor and taste respectively. Color, aroma, taste, texture and general acceptability decreased with : the addition of avocado but were all accepted by the panelists. In conclusion, the ! samples with avocado blend only showed some variations in their proximate and vitamin composition, as well as sensory evaluation scores. Hence, addition of avocado to wheat cakes can enhance their nutritional profile and sensory quality