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Research Article
Development and Evaluation of Cake from Wheat (Triticum aestivum), Carrot (Daucus carota) and Orange Fleshed Sweet Potato (Impomea batatas) Flour Blends
Issue:
Volume 1, Issue 2, December 2026
Pages:
77-84
Received:
13 August 2026
Accepted:
22 August 2026
Published:
6 November 2026
Abstract: This study evaluated the quality of cakes produced from flour blends of wheat, carrot and orange-fleshed sweet potato (OFSP). Flour blends were prepared from the raw materials and blended in varying proportions to produce cake samples as follows; Sample A (100% WF: 0% CF: 0% OFSP), Sample B (60% WF: 20% CF: 20% OFSP), Sample C (50% WF: 20% CF: 30% OFSP), Sample D (40% WF: 40% CF: 20% OFSP) and Sample E (30% WF: 40% CF: 30% OFSP). The functional properties of the flour blends as well as the proximate composition, mineral content, vitamin content and sensory attributes of the cake samples were analyzed. The results revealed significant (P < 0.05) differences among the formulations. The proximate analysis showed that moisture content ranged from 11.36–12.81%, fat from 1.44–2.13%, ash content ranged from 1.34–4.05%, protein content ranged from 8.33–11.23% and fibre content from 2.62–8.04%. These values increased with higher substitution levels of carrot and OFSP flours. In contrast, carbohydrate content (63.19–73.45%) and energy values (316.53–340.08 Kcal) decreased as substitution levels increased. The mineral analysis indicated that calcium content ranged from 51.38–160.32 mg/100 g, potassium content ranged from 145.33–195.82 mg/100 g, magnesium content ranged from 20.37–33.21 mg/100 g, while zinc content ranged from 0.46–1.24 mg/100 g, demonstrating significant improvement in the composite flour cakes compared to the control. The vitamin analysis showed that vitamin A content ranged from 0.96–187.76 mg/100 g, while vitamin C content ranged from 1.53–16.27 mg/100 g with notable enhancement observed in blends containing higher proportions of carrot and OFSP flours. The sensory evaluation indicated that the cake samples were generally acceptable with slight variations in appearance and taste across formulations. The blend containing 30% wheat, 40% carrot and 30% OFSP yielded cakes that were nutritionally superior and well accepted by panelists. The study concludes that nutrient-dense and palatable cakes can be successfully produced using composite flours of wheat, carrot and orange-fleshed sweet potato. This approach provides a viable means of reducing dependence on wheat while enhancing the nutritional quality of cakes and other bakery products through the utilization of locally available crops.
Abstract: This study evaluated the quality of cakes produced from flour blends of wheat, carrot and orange-fleshed sweet potato (OFSP). Flour blends were prepared from the raw materials and blended in varying proportions to produce cake samples as follows; Sample A (100% WF: 0% CF: 0% OFSP), Sample B (60% WF: 20% CF: 20% OFSP), Sample C (50% WF: 20% CF: 30% ...
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Research Article
Effects of Coconut Oil Inclusion and Fiber Adjustment in Total Mixed Rations on the Nutrients Composition of Diets for Dairy Cows Compared to Forage-based Diet
Issue:
Volume 1, Issue 2, December 2026
Pages:
85-93
Received:
10 August 2026
Accepted:
18 August 2026
Published:
9 November 2026
DOI:
10.11648/j.sdnutr.20260102.12
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Views:
Abstract: The objective of this study was to formulate total mixed ration (TMR) for lactating dairy cows that include coconut oil (CO) and adjusted neutral detergent fibre (NDF) to ensure that every bite consumed by the animal is nutritionally balanced with potential of greenhouse gases mitigation. Therefore, it was hypothesized that inclusion of CO up to 6% in TMR, with proportional reduction in NDF, would reduce greenhouse gases without adversely affecting the nutritive composition of the diets. Forage-based diet was used as a control (T1) compared to TMR that incorporated coconut oil at 0, 2, 4 and 6% with adjusted NDF at 47.66%, 41.64%, 34.67% and 29.01% levels as T2, T3, T4 and T5 respectively. Rhodes grass (Chloris gayana) hay, wheat bran, maize germ, sunflower meal, canola meal, and a mineral premix were ingredients used and analyzed using Proxime and Van Soest procedures for chemical composition of the diets. Parameters analyzed: dry matter (DM), crude protein (CP), ether extract (EE), ash, neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent lignin (ADL), calculated non-fibre carbohydrates (NFC), gross energy (GE), and mineral content. Statistical analysis was done using SAS, 9.4 (2002) considering Complete Randomized Design (CRD) with Tukey at 5% significance. Results demonstrated that all nutritive parameters were higher in the TMR diets than in the forage-based diet, while meeting the nutrient requirements of lactating dairy cows. Within the TMR diets, DM, 45.6-46.1%; CP, 17.9-19.3%; and GE, 17.9-18.7 MJ kg⁻1) did not differ significantly (P > 0.05). However, NFC was significantly higher in T4, 22.9% and T5, 23.4% than in T2, 13.5% and T3,12.9% (P < 0.05). Ether extract and NDF differed significantly (P < 0.05) among all diets, reflecting the intended increase in CO inclusion and proportional reduction in NDF. Concentrations of calcium (Ca), phosphorus (P), magnesium (Mg), sodium (Na), and chlorine (Cl) were significantly lower (P < 0.05) in the TMR diets than in the forage-based diet. The findings demonstrate that TMRs supplemented with up to 6% coconut oil and proportionally adjusted NDF can satisfy the recommended nutrient requirements of lactating dairy cows despite their relatively lower mineral concentrations. Therefore, supplemental mineral blocks are recommended during feeding to ensure adequate mineral intake without compromising rumen function, milk production, or animal health.
Abstract: The objective of this study was to formulate total mixed ration (TMR) for lactating dairy cows that include coconut oil (CO) and adjusted neutral detergent fibre (NDF) to ensure that every bite consumed by the animal is nutritionally balanced with potential of greenhouse gases mitigation. Therefore, it was hypothesized that inclusion of CO up to 6%...
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Research Article
Nutrient, Physical and Organoleptic Characteristics of Wheat-Unpeeled Plantain Composite Flour Bread Fortified with Prawn Powder
Njoku Chibuike Chrystogonus*
,
Igwe Jeremiah Friday,
Ogbedeagu Clara Obiageri,
Okehie Ogochukwu Favour
Issue:
Volume 1, Issue 2, December 2026
Pages:
94-108
Received:
12 August 2026
Accepted:
5 October 2026
Published:
11 November 2026
DOI:
10.11648/j.sdnutr.20260102.13
Downloads:
Views:
Abstract: This was aimed to produce and evaluate the nutrient, physical and organoleptic properties of wheat-unpeeled plantain composite flour bread fortified with prawn powder. The raw materials were procured at Relief Market, Owerri, Imo State, Nigeria and unpeeled plantain and prawn were processed to flour/powder. The proximate composition of the bread samples had moisture content ranged from 38.77-41.27%, dry matter: 58.73-61.23%, ash: 2.19-2.61%, crude protein: 9.49-10.79%, crude fibre: 1.62-1.87%, fat: 9.27-15.27%, carbohydrate: 29.95-36.74% and energy value: 267.47-304.99 (kcal/100g). The mineral compositions had sodium: 168.41-184.78 mg/100 g, phosphorus: 123.63-136.77 mg/100 g, iron: 1.44-1.81 mg/100 g and magnesium: 75.38-89.66 mg/100 g. The physical properties had specific volume: 1.026-2.156 cm3/g, loaf volume: 300-600 cm3, loaf weight: 2726.92-3170.28 N, bread thickness: 39.37-55.69 mm, loaf length: 151.73-174.68, width: 80.79-87.60 mm, bread density: 0.46-0.97 g/cm3, bread mass: 278.07-323.28 g, crust colour: 1606-1783 pcu, spread ratio: 1.46-2.09, absorbance: 1.568-2.429, oven spring: 3.26-3.02 cm and baking loss: 8.00-11.04 g. The sensory result showed taste scores from 4.70-5.90, colour: 4.50-7.00, aroma: 5.10-5.90, texture: 5.60-6.80 and general acceptability: 5.10-6.30. The results collectively suggested that bread produced from 75% wheat flour, 20% unpeeled plantain flour, and 5% prawn powder provided the best balance between improved nutritional quality, retained minerals, desirable physical properties, and acceptable sensory attributes.
Abstract: This was aimed to produce and evaluate the nutrient, physical and organoleptic properties of wheat-unpeeled plantain composite flour bread fortified with prawn powder. The raw materials were procured at Relief Market, Owerri, Imo State, Nigeria and unpeeled plantain and prawn were processed to flour/powder. The proximate composition of the bread sa...
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