Development of Composite Flour from Wheat and Orange Fleshed Sweet Potato Using Okra Mucilage for Cake Production

Student: UMMUHANI ISMAIL (Project, 2025)
Department of Food Science and Technology
Kaduna Polytechnic, Kaduna

Abstract

The aim of the study was to develop novel flour from wheat and orange flesh sweet potato
using okra mucilage for cake production. Okra mucilage was extracted from okra by
centrifugation, drying, sieving and packaging. Four samples of novel flour were developed
namely: A (100% Wheat), B( 90% Wheat flour, 10% Orange Fleshed Sweet Potato (OFSP)),
C (80% Wheat flour, 20% Orange Fleshed Sweet Potato (OFSP)) and D (70% Wheat flour,
30% Orange Fleshed Sweet Potato (OFSP)),all samples using 5g of Okra Mucilage powder
as baking agent. The flours were subjected to functional analysis to determine the functional
properties. Cakes were produced from the samples and subjected to proximate, microbial and
sensory evaluation to determine the nutritional and consumer acceptability of the cake. The
results of the functional properties revealed an increase in functional properties; sample D
had the highest Bulk density (0.65g/ml), WAC (1.35ml/g), OAC (1.12ml/g) and swelling
capacity (2.01g/ml). There was increase in proximate composition considered but the protein
content decreased as the percentages of OFSP increased. There was no microorganism that
could cause food poisoning present in the cake produced. There was no significant difference
(P

Keywords
Composite flour wheat orange flesh sweet potato okra mucilage cake production binding agent food technology nutritional enhancement baking food safety
Filters
Institutions