ABSTRACT

The research is an experiment on the quality of cake samples produced with unripe plantation flour. The study was aimed at evaluating the quality of cake samples produced with unripe plantain flour and its composites. A nine point likers scale structured and validated questionnaire was used for the sensory evaluation. The data obtained were analysed statistically using Analysis of Variance, mean score and Least Significant Difference. The proximate corn position, functional and sensory properties of wheat cake and cakes from blanched and unbianched unripe plantain and their composites were studied. Sonic unripe plantain fruits were blanched and then processed into flour while some were processed into flour without blanching. The cake samples were produced using a standard recipe at different levels of substitution. Blanching had no significant effect on the swelling index and bulk density. There was significant effect in the water absorption capacity of the cake products. Blanching did not significantly influence the water absorption capacity of the cake products. The oil absorption capacity was significantly decreased while the fat content was decreased by blanching. The proximate composition showed that blanching increased moisture content. There was no significant difference in fiber content of the cakes while there was significant difference in protein content. The volume of cakes produced from wheat, blanched and unbianched plantain flours were measured. The result showed that flour and cake from wheat was preferred to blanched and unblanched plantain flour and cakes. The 100% unripe plantain flour (blanched and unblanched) produced cakes similar to wheat cake in colout, taste but different in texture. The three composite cakes were similar in all attributes evaluated. This finding recommends that the processing and consumption of plantain flour in cake making should be encouraged by household consumers, food industries and government as this could increase the nutrient composition of cakes.