Effect of Preservatives on the Nutritional and Microbiological Quality of Wheat Flour Cake

Abstract

Aims: This study was undertaken to know the effect of different preservatives on the nutritional and microbial quality of wheat flour cake Study Design: To assess the effect of sodium propionate, food grade alcohol (Brandy) and sodium bicarbonate on the nutritional and microbial load of preserved cake using unpreserved cake as a control. Place and Duration of Study: Samples were purchased from Bida Modern Market Niger State, Nigeria. Analyze at Central Services Laboratory of National Cereal Research Institute, Badeggi, Niger State. Experiment was conducted between September 2013 and April 2014. Methodology: Wheat flour cake was produced using wheat flour, fat sugar, salt, milk, eggs and three different preservatives: sodium bicarbonate, sodium propionate and food Original Research Article British Journal of Applied Science & Technology, 4(32): 4550-4557, 2014 4551 grade alcohol while the cake without preservative was used as control. The nutritional analysis (proximate analysis and micronutrients) were carried out on preserved and unpreserved cakes. The shelf life of the cake was studied for 15 days. The microbial load was observed at different days (0, 5, 10, and 15). Results: Generally, the preserved cake differ significantly (p<.05) in terms of moisture, crude fibre, carbohydrate and energy content from the unpreserved cake. The unpreserved cake had higher vitamin contents. There was reduced spoilage rate on the treated samples than untreated sample at ambient temperature. The total viable count of the cake without preservative increased from 2.8x10-2.0x10 cfu/g while cakes with preservatives increased from 2.4x105.0x10, 2.0x104.1x10 and 2.0x101.5x10 cfu/g for sodium bicarbonate, alcohol and sodium propionate after 15days at ambient temperature. Conclusion: It is obvious that preservatives though very effectives in lowering cake spoilage and maintaining it quality have nutritional effect on the cake.