ABSTRACT

This studv evaluated the physicochemical and antioxidant properties of cake produced from wheal, carrot and African nutmeg flours. Whole wheat grain, carrot and African nutmeg seed were procured and processed into flour. Four (4) samples were formulated at ratio of 90:5:5, 87.5:7.5:5, 85:10:5 and 82:5:12.5:5, whole 100% wheat flour served as control. Cake was produced from the blend. The samples were analysed for their functional properties, proximate composition, physical properties, antioxidant activity, oxidative index, colour profile and sensory properties based on standard method. The statistical analysis was carried out using one way ANOVA at 95% confidence level. Result showed that functional properties ranged from 0.72 to 0.86g/ml, 2.02 to 2.93g/g, 2.37 to 3.12g/g, 11.88 to 11.83%, 50.16 to 60.36%, 1.17 to 1.65g/g, 69.81 to78.61°cfor bulk density, water, absorption capacity, oil absorption capacity, foam capacity, foam stability, swelling index and gelation time respectively. Proximate composition ranged from 13.64 to 16.84%, 8.16 to 22.54%, 2.49 to 4.47%, 12.06 to 18.12%, 1.48 to 2.97%, 35.07 to 62.18%, and 389.90 to 393.53kcal for moisture content, crude protein, crude fibre, fat. ash, carbohydrate and energy value respectively. Physical properties ranged from 36.37 to 43.60g, 4.93 to 5.48cm, 3.36 to 4.19cm, 4.19 to 5.69cm, 91.60 to 121.58cm3, 2.45 to 3.07cm3/g and 0.33 to 0.45g/cm3 for weight, length, height, width, volume, specific volume and density respectively. Antioxidant properties ranged from 37.03 to 97.35%. 107.35 to 410.72mg/mol/100g and 1.92 to 6.87mMol/100g for DPPH, FRAP and ABTS respectively. Oxidative index ranged from 0.66 to 1.89mg/kg and 0.17 to 0.36% for peroxide value and free fatty acid respectively. Color profile ranged from 45.36 to 52.67 for L*, 1.73 to 11.07 for a*, 22.68 to 33.15 for b*. Sensory properties ranged from 6.14 to 8.32, 5.36 to 8.05, 5.32 to 6.72, 5.05 to 1.68, 5.45 to 7.68, 5.45 fo 7.64 and 5.95 to 8.23 for appearance, taste, aroma, mouthfeel, texture and general acceptability respectively. This research work showed that cake with natural nutrient sources with remarkable health benefits can be produced from carrots and African nutmeg flour.