Abstract
This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying pro...
Highlights
In the past few years, there has been an increasing consumer interest and awareness in the field of food nutrition as a result of incidence of some diet related-health problems such as obesity, high blood pressure, diabetes, cancer of colon, gastrointestinal disease and cardiovascular disease, (Chen, 2011; Mendis & Kim, 2011)
The decrease in dry matter content signifies that there will be decrease in the volume of the flour that will be gotten as more volume of Watermelon rind flour (WF) is added to plantain flour
There was a decrease in crude fiber as the substitution of watermelon rind increased from 0 to 50% (4.64–2.95%), this indicates that the composite flour of plantain and WF is low in fiber as compare with previous studies
Summary
In the past few years, there has been an increasing consumer interest and awareness in the field of food nutrition as a result of incidence of some diet related-health problems such as obesity, high blood pressure, diabetes, cancer of colon, gastrointestinal disease and cardiovascular disease, (Chen, 2011; Mendis & Kim, 2011). This has given rise to increased demand for health oriented and functional food products such as sugar-free, low calorie, low cholesterol and high fiber products. Interest in fiber enhanced foods has resulted in the use of wheat bran, refined cellulose, fruits and vegetable skins to enrich target foods such as baked foods, breakfast cereals etc. ; development of market for fiber-rich products and ingredients has been on the increase (Ajila & Prasadarao, 2013; Drzikova & Dongowski, 2005; O’Shea et al, 2012)
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