The efficacy of sweet orange (Citrus sinensis (l). osbeck) peels in the preservation of plain cake at ambient temperature

Abstract

Bakery products are valuable source of nutrients in our diet providing us with calories and protein requirement. Cake is a good example of bakery products made from cereals.1 Cake is a cherished food source for people throughout the whole world. Cakes are baked with, flour, sugar, fat, eggs, preservatives and its composition makes it rich food source. Cakes are used for special occasions such as wedding, birthdays, parties and special events. Despite these aesthetic properties of cakes, they are still subjected to spoilage problems; these include physical, chemical and microbiological spoilage. Properly handled cakes generally lack sufficient amounts of moisture to slow growth of any microorganism, except moulds. As normal cooking temperature destroy most fungal spores.1