An PROXIMATE AND SENSORY EVALUATION OF CAKES FORTIFIED WITH SOYBEAN, PLANTAIN AND SESAME SEED FLOUR FOR FOOD AND NUTRITION SECURITY

OGBONYOMI, Omolara B., OKORUWA, Julie O., AGIDI, Eunice K
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Abstract

Cakes were prepared from six different blends of composite flours formulated using soybeans, plantain  sesame seed and wheat flour at the ratio of  5:5:5:85; 5:10:5::80; 10:10:5:75; 5:15:10:70; 15:10:15:60; 15:15:15:55 and 100% wheat flour cake was used as the control. The six blends of, soybeans, plantain and sesame seed / wheat composite and the control were coded (SPSW1); (SPSW2); (SPSW3); (SPSW4); (SPSW5); (SPSW6); and (SPSW7) respectively. Findings revealed that the proximate value of all the composite cake were higher than the control as the addition of fortificants increased and composite samples differed significantly at P ? 0.05 with the control. Sample with SPSW6- composite cake made with 15% soybean, 15 % plantain, 15 % sesame seed and 55% wheat flour had the best proximate value. Sensory evaluation showed that all the composite cakes were well accepted and liked by the judges. There was no significant difference at P ? 0.05 in the mean (?) ratings in terms of texture, flavour, taste, mouth feel and overall acceptability among the composite cake samples and the control. Composite cake made from 5% soybean, 10% plantain, 5% sesame and 80% wheat flour was rated best by the judges’ among the composite cake samples. All the composite cakes compares favorably with the control in all the attributes measured. The researchers therefore concluded that up to 15% level of each of the fortificants can be used to substitute wheat flour without adversely affecting the sensory properties of cakes. The use of soybean, plantain, and sesame seed in the bakery industry will improve the nutritional value of bakery products and can be used as strategy for addressing malnutrition including micronutrient deficiencies, while also providing food and nutritional security for the nation.
对使用大豆、扁豆和芝麻粉制作的蛋糕进行近似和感官评估,以确保食品和营养安全
用大豆、车前草、芝麻和小麦粉按 5:5:5:85;5:10:5::80;10:10:5:75;5:15:10:70;15:10:15:60;15:15:15:55 的比例配制的六种不同的混合复合粉制备蛋糕,并用 100% 小麦粉蛋糕作为对照。大豆、车前草和芝麻/小麦的六种混合物和对照分别被编码为(SPSW1);(SPSW2);(SPSW3);(SPSW4);(SPSW5);(SPSW6)和(SPSW7)。研究结果表明,随着强化剂添加量的增加,所有复合蛋糕的近似值均高于对照组,复合样品与对照组的差异显著(P ?0.05 时与对照组有明显差异。SPSW6--由 15%大豆、15%车前草、15%芝麻和 55%小麦粉制成的复合饼样品的近似值最佳。感官评价表明,所有复合蛋糕都得到了评委的认可和喜爱。在 P ?0.05 时,复合蛋糕样品和对照组在质地、风味、口感和总体可接受性方面的平均(?)由 5%大豆、10%车前草、5%芝麻和 80%小麦粉制成的复合蛋糕在复合蛋糕样本中获得评委的最佳评分。在所有测量属性方面,所有复合蛋糕都优于对照组。因此,研究人员得出结论,在不对蛋糕感官特性产生不利影响的情况下,可以使用最高达 15%的每种强化剂来替代小麦粉。在烘焙业中使用大豆、车前草和芝麻将提高烘焙产品的营养价值,并可作为解决营养不良(包括微量营养素缺乏症)的策略,同时还能为国家提供食品和营养安全。
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