Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits
International Journal of Nutrition and Food Sciences
Volume 2, Issue 5, September 2013, Pages: 232-236
Received: Jul. 29, 2013; Published: Aug. 30, 2013
Views 3536      Downloads 409
Author
Eke-Ejiofor, J., Department of Food Science and Technology, Rivers State University of Science and Technology, Nkpolu, P.M.B 5080, Port Harcourt
Article Tools
PDF
Follow on us
Abstract
The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour. Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit. Proximate, physical properties and sensory attributes of the cakes and biscuits were examined. Results of proximate analysis showed that moisture content of biscuit ranged from 3.00- 6.79, fat 21.93 - 27.37, protein 5.5 - 7.08, carbohydrate 57.68 - 65.24 while moisture content in cake ranged from 21.97- 22.26, fat 18.93 and showed a total dislike for the taste, aroma, texture and color/appearance of any of the samples. All qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples. Wheat flour could be substituted with African breadfruit and sweet potato flour up to 20% level in cake making and 30% in biscuit improved nutritional and sensory properties.
Keywords
African Breadfruit, Sweet Potato, Cake, Biscuit, Proximate, Sensory
To cite this article
Eke-Ejiofor, J., Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits, International Journal of Nutrition and Food Sciences. Vol. 2, No. 5, 2013, pp. 232-236. doi: 10.11648/j.ijnfs.20130205.13
References
[1]
AOAC (1990).Association of Official Analysis Chemist. 15th Edition, Washington, DC
[2]
Baiyeri, K.P. and Mbah, B.N. (2006): Effects of soiless and soil-based Nursery media on seedling Emergency, Growth and Response to Water stress of African breadfruit (Treculia Africana Decne).African Journal Biotechnology 5(15): 1400-1405.
[3]
Baking and Baking Science: Part Ten – Cake Ingredient functions, formula Balancing, mixing procedures and small quantity baking caked formulars (2012). www.bakingandbakingscience.com/jprejean@att.net
[4]
Collins, M. (1989): Economic Analysis of wholesale demand for sweet potatoes In Lima, Peru, M.sc. Thesis, Department of Agricultural and Resource Economics, University of Florida, Gainesville, USA. Pp. 1-164.
[5]
Eke- Ejiofor, J. and Kiin-Kabari D (2010): Chemical, pasting, functional and sensory properties of Sweet and Irish Potato Chips. Nigeria Food Journal 28 (2), 47-48.
[6]
Eke, J., Achinewhu, S.C. and Sanni, L. B (2004): Nutritional and sensory Qualities of some Nigerian cakes. Nigeria Food Journal 26 (2), 12-17.
[7]
Enibe, D.O. (2007): Treculia africana consumer Acceptability and utilization For food security and industrial Development. In: Olufajo, O.O., Omokere, D.F., Akpa, G.N. and Sanni, S.A. (eds.). Proceeding of the 41st Annual Conference of the Agricultural Society of Nigeria (ASN) Held at ABU, Zaria between 22nd and 26th of October, pp. 455 -458.
[8]
Giami S.Y. Amasisi T., Ekiyor T. (2004): Comparison of bread making Properties of composite flour from kernels of roasted and boiled African breadfruit (Treculiaafricanadecne) seeds. J. Material Res. 1(1): 16-25.
[9]
Ihekoronye, A.I and Ngoddy, P.O. (1985): Integrated food science and Technology for the tropics. Macmillan Education Ltd., ISBN 0-333-38883-6.
[10]
Kure, O.A, Bahago EJ., Daniel, E.A (1998): Studies on the proximate Composition and effect of flour particle size on Acceptability of Biscuit Produced from blends of soybeans and plantain flours. Afri. J. Food Nutrition Devt. 7(1):1-22.
[11]
Kulkarni, S.D (1997): Roasted soybean in cookies: Influence on product Quality. J. Food Sci. Technol. 34:503-505.
[12]
Keay, R.W.J. (1989): Trees of Nigeria: A Revised Version of Nigeria Trees. Vol. 1 and 2. Stanfield DP, Clarendon Press, Oxford.
[13]
Morton, S.(1988): Bread without wheat. J. New Sci. 28 April. Pub. National Academy of Sci. Tropical Legumes: Resources for the future
[14]
Okafor, J.C. (1985): Selection and Improvement of Indigenous Tropical fruit Trees: problems and prospects. Journ.For Res. Vol. 1, No. 2:87-95.
[15]
Okafor, J.C. and Okolo, H.C. (1974): Potentials and some indigenous fruit Trees of Nigeria. Paper presented to the 5th Annual conference of the Forestry Association of Nigeria, Jos.
[16]
Satin, M., (1988): Bread without wheat. J. New Sci. 28 April. Pub. National Academy of Sci. Tropical Legumes: Resources for the future.
[17]
Ulm, S.G. (1988): The effect of storage conditions on selected Quality Attributes of sweet potato flour, Thesis of the University of Tennessee, Knoxville. P. 7-26.
[18]
Woolfe, J.A. 1992. Sweet potato: An untapped food Resource. Cambridge University press, Cambridge, England.
[19]
Wade P. (1988). Biscuits, cookies and crackers: the principles of craft. 1:1-4
[20]
World Agroforestry Centre (WAC, 2004).Treculiaafricana.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186