Proximate Composition, Functional and Sensory Properties of Wheat-Soybean Composite Flour Cake Made With Natural Fat and Sweetener

Student: Ediseimaobong Edet Willie (Project, 2025)
Department of Food Engineering
University of Uyo, Akwa Ibom State

Abstract

Consumers are gradually drifting from wheat baked product to other possible substitute. The influence of soybeans flour, soybeans-wheat flour and wheat flour with some natural ingredient (such as avocado, date puree etc) for baked products such as cake was investigated including its texture, aroma as well as the proximate analysis of flour, rheological properties of flour and consumer’s acceptability of baked product. The effect of this replacement on gelatinization, porosity and absorption capacity were determined as well. The protein content increased with increase in soybeans flour content while other proximate content such as moisture content, carbohydrate, fat content and crude fiber varied with blend. The water absorption capacity increased with decrease in soybeans flour while the gelatinization temperature, bulk density, tapped density and porosity varies with blend. The particle size ranged between 600μm-300 μm with the bulk flour retined mostly on the 600μm pan. The pH of the blends increased with the increase in soybeans flour. The most acceptable cake composition was blend E (90:10 0f wheat: soybeans percentage) with a statistical score value of 9.0±0.00 for most of its sensory properties.

Keywords
Wheat-soybean Avocado Date Proximate Sensory And functional properties.
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