ABSTRACT

The study adopted experimental design which aimed at identifying the effect of different preservatives used in cake making on  the shelf of the cakes , different preservatives such as calcium propionate, sodium bicarbonate, rum, brandy were used to prepare different cakes which were preserved under different temperatures and storage, sensory evaluation was carried out and microbial count were carried out fortnightly (2 weeks interval),the soya agar culture plates were used to estimate the (TVC) total viable count of microbial colonies while the sabouraud dextrose agar where used to estimate the (TFC) total fungal count. Findings of the study reviewed that sample 102 which was preserved with Rum and 103 which was preserved with Brandy lasted longer than the other samples, 100, 101and 104 in terms of microbial and chemical deterioration. The two samples (102 and 103) displayed very high antibacterial and antifungal resistance in addition to antichemical spoilage for 70 days a period of about 3 months. The cake sample produced by using chemical preservative did not withstand spoilage agent of microbial and chemical circumstance, cake sample101 made with without the addition of any preservatives began to undergo mixed spoilage on 28th day of storage.it is suggested that bakery industry, consumers, institutions, home makers interested in constant cake production and consumption are advised to embark on the use of rum and brandy as cake preservatives and additives.

 TABLE OF CONTENTS 

Title page i

Approval page ii

Certification iii

Dedication iv

Acknowledgements v

Table of Contents vi

Abstract vii

CHAPTER ONE

INTRODUCTION 

1.0 Background of the Study 1

1.1 Statement of the Problem 4

1.2 Purpose of the Study 5

1.3 Research Question 5

1.4 Significance of the Study 5

1.5 Scope of the Study 6

CHAPTER TWO

LITERATURE REVIEW

2.0 Conceptual Framework 7

2.1.1 Benefit of Calcium Propionate Powder 8

2.1.2 Side Effects of Calcium Propionate 9

2.1.3 Sodium Bicarbonate 9

2.1.4 History of Sodium Bicarbonate 10

2.1.5 Medical Benefit 11

2.1.6 Brandy and Rum (Spirit or Alcohol) 11

2.1.7 History Brandy and Rum 12

2.1.8 Consumption 12

2.1.9 Antimicrobial Additives 13

2.10 Cake Making Process 14

2.11 Baking 15

2.12 Ingredients Used In Cake Making 16

2.2 Theoretical Frame Work 17

2.3 Review Related Empirical Studies 18

2.4 Summary of Literature Review 19

CHAPTER THREE

MATERIAL AND METHODS

3.0 Materials 20

3.1 Design of Experimental Process 22

3.2 Study Area 22

3.3 Population of the Study 22

3.4 Sample of the Study /Sample Techniques 22

3.5 Methodology 23

3.6 Sensory Evaluation of Cake Samples 24

3.7 Instrument for Data Collection 24

3.8 Microbiological Analysis of Cake Samples 24

3.9 Statistical Analysis 25

CHAPTER FOUR

RESULT AND DISCUSSION

4.1 Microbial Analysis of Cake Samples 26

4.2 Observation and Result    27

4.3 Sensory Evaluations 27

CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATION

5.1 Summary 33

5.2 Conclusion 33

5.3 Recommendation 34

5.4 Contribution to knowledge 34

5.5 Suggestions for further studies 35

REFERENCES