Proximate, functional and sensory evaluation of cake produced from composite mixture of African locust bean fruit pulp (<i>Parkia biglobosa</i>) flour and wheat flour.

Abstract

Cake was produced using blends of wheat flour and African locust bean fruit (Parkia biglobosa) pulp flour to assess the suitability of the locust bean fruit pulp flour in baking cake of higher nutritional value. The proximate, functional and sensory qualities of the cake samples produced were investigated. The flour used was made from composite blends of wheat flour and African locust bean fruit pulp flour in varying proportions (100:0, 80:20, 60:40, 40:60 and 20:80). The cake produced from 100% wheat flour served as control, and the flour blends were also analyzed for their functional properties. The results showed that there was a significant increase in moisture, ash and crude fibre as the amount of African locust bean fruit pulp flour increased, while the protein, crude fats and carbohydrate content decreased. The moisture content ranged from 4.40 - 6.92 %, ash (1.51 - 2.18 %), and fibre (1.11 - 2.32 %). The functional properties of the flour varied as the substitution level increased. An increase was observed in the oil absorption capacity (1.19 to 2.42 g/mL), bulk density (0.25 – 0.65 g/mL), water absorption capacity (1.18 – 1.60 g/mL) and the loose density (0.08 – 0.37 g/mL). On the other hand, a decrease was observed in the gelation temperature (72.10 – 68.10 oC) and the swelling index (1.55 – 1.40 g/mL). The result of sensory attributes were evaluated using 9 point hedonic scale with a mean value of appearance ranging from 6.68 - 8.50, taste (6.82 - 8.28), texture (6.69 - 8.05), and the flavour (6.33 - 7.67). The overall acceptability value ranged from 7.38 to 8.52. The results showed that there was a significant difference at P<0.05 between the control and samples with increase in level of substitution in all the parameters investigated. Hence, acceptable cake can be produced from a composite substitute of 80:20 for wheat flour and African locust bean fruit pulp flour.