ABSTRACT

Cake is an important food made from flour, mixed with other dry and liquid ingredients usually combined to obtain batter. Cake can be produced from a variety of proteinous grains such as wheat and African breadfruit. In the present work, the production of cake from the blends of wheat! African breadfruit composite flour as well as evaluation of its nutritional composition was studied. Proximate, functional, minerals, anti- nutritional and vitamin evaluations were conducted on the cake samples produced from wheat/breadfruit composite flour. The values of the functional composition ranges from 2.18-2.36% Water absorption capacity, 1.83-1.95% oil absorption capacity, 0.55-0.58% Bulk density, 2.57-2.79% Swelling index, 17.81-19.57% Emulsification capacity, 14.57-15.81% Emulsification stability and 65.49-88.00°C Gelation temperature. The values of the proximate analysis includes 27.64-30.47% Moisture content, 69.54-72.36% Dry matter, 1.48-1.69% Ash, 1.25- 1.35% crude fibre, 17.56-18.77% Ether extract, 7.38-8.22% Crude protein and 40.12-43.46% Carbohydrate. The Anti-nutritional analysis value ranges from 0.54-0.86% Tannin, 0.35-0.66% Phytate, 0.41-0.82% Oxalate, 6.79- 13.62% Haemagglutinin and 2.18- 5.79% Trypsin inhibitor. The vitamin composition ranges from 0.04-0.07% Vitamin Bi, 0.02-82.42% Vitamin B2, 0.02-0.04% Vitamin B3, 5.47-7.61% Vitamin A and 1.34-92.64% Vitamin C. the values of the mineral analysis includes: 1.96-2.29% calcium, 1.63-1.75% Potassium, 1.94-2.78% Iron, 1.68-1.92% zinc and 1.79-1.90% phosphorus. The sensory evaluation values ranges from 4.50-8.55% appearance, 4.70-8.70% texture, 4.30- 8.65% aroma, 3.90-8.84% taste and 4.80-8.80% acceptability.