Evaluation of Quality of Cake Produced from Blends of Wheat (triticum Aestivum) and Plantain (musa Paradisiaca) Peel Flour

Student: Deborah Adanna Emerenini (Project, 2025)
Department of Food Science Technology
Michael Okpara University of Agriculture, Umudike

Abstract

The study aimed to evaluate the quality characteristics of cake produced from composite blends of wheat and plantain peels. Plantain peels were processed (blanched, dried, milled) to obtain flour. Five cake samples were formulated: a control (100% Wheat) and four composite blends with Plantain Peel Flour (PPF) substitution ranging from 4% to 16%. Analysis included functional, proximate, mineral, phytochemical, antioxidant (DPPH, FRAP), and sensory properties. Key findings showed a dose-dependent increase in antioxidant capacity (DPPH: 32.00 to 45.02 mg/100ml; FRAP: 43.81 to 61.32 mg/100ml), crude fiber (2.18% to 3.02%), and Ash/mineral content as the PPF substitution increased. Sensory evaluation indicated the products were generally accepted, with the 100% wheat cake (ED1) and the 4% PPF blend (ED2) being the most preferred.

Keywords
​Plantain Peel Flour Antioxidant Functional Cake Composite Flour Wheat Substitution Crude Fiber Mineral Content Sensory Evaluation
Filters
Institutions