ABSTRACT

This study investigated the quality attributes of cake produced from blends of wheat, acha and fluted pumpkin seed flour. Fluted pumpkin seeds, wheat and acha grains were procured and processed into flours. Five (5) blends of wheat, acha and fluted pumpkin flour blends were formulated, while 100% wheat flour served as the control. Cake was produced from the blends. The composite flour was analyzed for their functional properties while the proximate, physical properties and sensory characteristics of the cake were analyzed. The statistical analysis was carried out using one-way ANOVA at 95% confidence level. The functional properties ranged from 0.70 to 0.87g/ml for bulk density, 2.12 to 2.598g/ml for water absorption capacity. 2.19 to 2.89g/ml for oil absorption capacity, 1.02 to 1.58 for swelling index, 71.00 to 80.00c for gelatinization temperature and 1.20 to 2.26 Secs for gelatinization time. The proximate composition ranged from 26.57 to 27.64% for moisture, 12.41 to 13.41% for protein, 20.41 to 21.42% for fat, 0.70 to 2.37 % for ash, 0.53 to 2.11% for crude fibre , 33.83 to 39.19% for carbohydrate and 373.81 to 392.44kcal/100g for energy value. The physical properties ranged from 271.25 to 278.09g for weight, 4.42 to 4.82cm for height? and 141.76 to 151.47cm for volume. Sensory analysis revealed that cake produced with 90% wheat, 5% acha, 5% fluted pumpkin seed flour possess same organoleptic characteristics with cake produced with 100% wheat flour. The outcome ofthe research showed that cake ofacceptability could be produced by substituting acha and fluted pumpkin seed flour in the right proportion.