Determination of Sensory Properties and Proximate Composition of Cake Made from Soya Bean Flour and Wheat Flour
Student: Emmanuel Iregbenogene Kadiri (Project, 2025)
Department of Food Technology
Auchi Polytechnic, Auchi, Edo State
Abstract
ABSTRACT
Different level of substitution of wheat flour with soya beans flour ranging from 0 to 50% including 100% wheat flour (sample A) where prepared. Functional properties of the different flour blends were investigated. Cake were produced from the flour blends, sensory and functional properties of the products were determined. The highest value for bulk density (0.82g1cm3) was observed in 50% wheat flour (sample D) while the lowest value (0.64g/cm3) was recorded in 100% wheat flour (sample A). Water absorption capacity range from 31.31% up to 31.82%, oil absorption capacity ranged from 176.03% up to 174.66%, emulsion capacity ranged from 24.0 1% up to 20.52%, emulsion stability ranged from 35.4 1% up to 34.48%, foam capacity ranged fro, 78.04% up to 75.31%. The mean sensory scores showed no significant difference in taste and flavour of cakes produced from different blends of flour, and it is also beneficial.
Keywords
For the full publication, please contact the author directly at: kadiriemmanuel31@gmail.com
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Institutions
- Abdul-Gusau Polytechnic, Talata-Mafara, Zamfara State 3
- Abia State Polytechnic, Aba, Abia State 24
- Abia State University, Uturu, Abia State 71
- Abraham Adesanya Polytechnic, Ijebu-Igbo, Ogun State 3
- Abubakar Tafawa Balewa University, Bauchi, Bauchi State 15
- Abubakar Tatari Ali Polytechnic, Bauchi State. (affiliated To Atbu Bauchi) 1
- Achievers University, Owo, Ondo State 6
- Adamawa State University, Mubi, Adamawa State 8
- Adekunle Ajasin University, Akungba-Akoko, Ondo State 26
- Adeleke University, Ede, Osun State 1