Noah, Abimbola A. and Akinsola, B.B. (2020) NUTRITIONAL, MICROBIAL AND SENSORY QUALITIES OF CAKE MADE FROM WHEAT FLOUR FORTIFIED WITH SESAME SEED AND CARROT FLOUR. In: Proceedings of the 2nd International Conference, The Federal Polytechnic, Ilaro, 10th – 11th Nov., 2020, 10th – 11th Nov., 2020, The Federal Polytechnic, Ilaro.
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Abstract
The present study is aimed at determining the effect of sesame seed and carrot flour on the quality of cake produced from wheat flour. Cake, a baked food was produced from wheat flour fortified with sesame seed and carrot flour in the ratio 100:0:0, 80:20:0, 80:20:0, 80:10:10, 70:15:15 respectively. Proximate, mineral composition, microbial analysis and sensory properties of the cakes were determined using standard methods. The results showed that moisture, ash, fat, protein, fibre and carbohydrate content ranges from 17.58 - 23.21, 1.55 - 3.81, 15.18 – 24.06, 0.46 – 1.00, 10.27 – 23.53, 35.80 – 42.93 respectively . There was increase in protein, fat and moisture contents. The mineral analysis depict an increase in calcium, magnesium, manganese, zinc, molybdenum contents and vitamin A ranges from 7.04 – 10.00, 5.91 – 8.91, 0.28 – 2.19, 0.79 – 5.27, 0.04 – 0.27, 0.05 – 0.39 respectively and varied significantly. The total viable count ranges from 12×102 to 19×102 cfu/g while there was no growth of Staphylococcus. However, decrease in the sensory ratings of cake with increase in sesame seed flour and carrot flour was observed in samples D and E. There were significant differences (p< 0.05) in sensory attributes analyzed. Sample B (80:20) had the best overall acceptability ratings of 7.80 among the fortified samples. Wheat, Sesame seed and carrot flour blends in production of cakes provide healthy and highly nutritious snacks.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) Q Science > QR Microbiology |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 11 Jun 2021 03:54 |
| Last Modified: | 11 Jun 2021 03:54 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1701 |
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