Proximate, Mineral and Sensory Evaluation of Cake Baked from Wheat and Sesame Seed Flour Blends
Abstract
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.
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