Quality Characteristics of Cake Prepared from Wheat and Unripe Plantain Four Blends

Student: Omokhafe Blessing Ekundayo (Project, 2025)
Department of Food Technology
Auchi Polytechnic, Auchi, Edo State

Abstract

ABSTRACT
This study was conducted to evaluate the proximate composition and sensory acceptability of cake produced from blends of wheat, unripe plantain and soyabean. The flour used for cake production were formulated using wheat flour, unripe plantain flour in ratio of sample A, 100% wheat, sample B 80% wheat, 10% unripe plantain flour and 10% soyabean flour, sample C 60% wheat, 25% unripe plantain and 5% soyabean flour while sample D; 40% wheat, 40% unripe plantain and 20% soyabean flour. The cake mix was turned into an already graced pan and baked at 190°C for 15 minutes. The cake sample were served to ten panelist to rate for the colour, texture, taste, flavour and general acceptability, which the result was a significant difference of (P0.05). The proximate composition shows that samples were higher in nutrient like ash (1.3 1% to 1.58%) and protein (3.16% to 8.44%) sample A to D. This confirm that the developed cake have a better nutritional value than the control and could be used to combat protein energy- Malnutrition.

Keywords
QUALITY CHARACTERISTICS OF CAKE PREPARED FROM WHEAT AND UNRIPE PLANTAIN FOUR BLENDS
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