Proximate, Mineral and Sensory Evaluation of Cake Baked from Wheat and Sesame Seed Flour Blends
Background: Cake is one of the most common bakery products consumed in the world.
Objective: This study determined the proximate, mineral and sensory attributes of cake from wheat and sesame seed flour blends.
Methods: Sesame seeds were processed into flour and formulated in the ratio 95:5, 90:10, 85:15 for wheat and sesame flour with 100% wheat flour ascontrol. The entire baking ingredients were mixed together thoroughly and the mixtures placed in baking pan and bakedin an electric oven for 20 min at a temperature of 160 °C.
Results:Moisture content was in the range of (11.40% to 17.2%), ash content (1.51% to 2.32%), fat content (38.30% to 39.80%), fibrecontent (0.59% to 1.90%), protein (12.97% to 14.30%) and carbohydrate content (25.70% to 28.90%). Magnesium (26.55mg/100g to 29.07 mg/100g), calcium (14.55mg/100g to16.19mg/100g), sodium (10.67mg/100g to 14.11mg/100g), potassium (327mg/100g to 348mg/100g) and phosphorus (105mg/100g to 195mg/100g). Sensory attributes score varied across the samples. Colour (5.22% to 7.78%), taste (6.19% to 8.22%), texture (6.87% to 7.78%), flavor (7.08% to 8.34%) and overall acceptability (7.27% to 8.43%).
Conclusion: The study showed thatinclusion of sesame seed flour in baking of cake significantly improves the nutritional composition of the cake with an acceptable sensory attribute.
Manuscripts are accepted for publication with the understanding that no substantial part has been, or will be published elsewhere. By submitting a manuscript, the authors agree that the copyright is transferred to the publisher if and when the articles, including reprints, photographic reproduction and translation are published. Copyright owner is the Nutrition Society of Nigeria. An abstract at the beginning of an article may be reproduced without specific permission provided the original citation is provided. Statements made and opinions expressed in letters to the editor, editorials, presidential address, book reviews, and other special articles appearing in this journal are views of the author(s) and do not necessary reflect the position of the journal or the Nutrition Society of Nigeria.