Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends

Yetunde E Alozie,Chiemela E Chinma

doi:10.5539/jfr.v4n5p181

Yetunde E Alozie, Chiemela E Chinma

Open Access

https://doi.org/10.5539/jfr.v4n5p181

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Abstract

The effect of replacing wheat flour with cocoyam (<em>Xanthosoma sagittifolium)</em> flour on the proximate composition, physical, sensory properties of cake were investigated<em>.</em> Baking trials were conducted at different levels of substitution (0, 20, 40, 50, 60, 80 and 100%). Cocoyam flour had higher values (p &lt; 0.05) in all functional characteristics evaluated except for emulsifying capacity. Cake weights and volume increased with increasing cocoyam flour substitution while volume index decreased. Protein and fat contents of cake samples decreased (p&lt; 0.05) with increasing levels of cocoyam flour substitution while ash and fibre contents increased. There was no significant (p &gt; 0.05) difference in crust colour of samples. In terms of textural preference, cake prepared from 100% cocoyam flour was significantly higher than 100% wheat cake. Utilization of wheat-cocoyam flour blends in composite cake preparation will be beneficial to the nutrition of vulnerable groups considering the higher ash and fiber contents of of composite cake, and reduced carbohydrate and fat contents than control.

Highlights

Consumption of various bakery and confectionary products is the demand of time due to change in food habit of the people
The result of the study revealed that substitution of wheat flour with cocoyam flour increased the ash and fibre contents of cake samples
Acceptable cake was produced by substituting wheat flour with cocoyam flour at 20 and 50 per cent vice versa, and could be used for commercial production

Summary

Introduction

Consumption of various bakery and confectionary products is the demand of time due to change in food habit of the people. Preparation of plain cakes from wheat flour is the conventional practice in tropical countries, wheat production is limited and importation of wheat flour to meet local demand is a necessity (Giami et al, 2004). Cocoyam is herbaceous perennial plant belonging to the araceae family and constitutes one of the six most important root and tuber crops world-wide (Ekanem & Osuji 2006). They are among the major crops grown in wetlands with minimal inputs and offer high potential for alleviating food insecurity and income constraints. Moisture content of cocoyam ranges from 67.1 to 69.17%

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