Nutrient Composition And Sensory Evaluation Of Traditional Cake (Mgbam) Produced From Melon (Cumumis Melo), Soybean (Glycine Max) And Usu (Pleurotus Tuber-Regium) Flour:-Achapeter, Miracle

ABSTRACT x This study examines the nutrient composition and sensory evaluation of a traditional developed from a blend of melon seeds, soybean and usu (pleuritus tuber-regium). This ingredients where selected for their nutritional benefit and their potential to enhance the functional properties ofthe cake. Melon seeds are rich in protein, healthy fat, and essential minerals, while soybean provide quality protein, fiber, and phytonutrients. Usu a lesser-known tuber, is known for its antimicrobial, antioxidant and immune-boosting properties which could offer additional health benefits to the cake. The cake samples were prepared using varying proportions of melon seeds, soybean and usu powder, with detailed proximate analyses conducted to evaluate the content of protein, fat, carbohydrate, fiber, ash, and moisture. Vitamins and minerals were also evaluated. Sensory evaluation was performed by a trained panel to assess the cakes based on attributes such as appearance, texture, mouth feel, aroma and general acceptability. The results revealed that the cake MSU1 produced from the optimal blend of melon seeds, soybean and pleuritus tuberregium exhibited a favorable nutrient profile, with significant contributions of protein, essential fatty acids, and dietary fiber. The Vitamin E content of traditional cake samples made from Melon, soyabean and pleuritus tuber-regium showed that MSU 2 had the highest Vitamin E content (3.41mg/100g), followed by MSU1 (3.15mg/100g), and the MU (2.875mg/100g). This variations may be attributed to differences in ingredient ratios, particularly soybean and melon seed oil content, known for their Vitamin E richness. MSU2’s higher Vitamin C content may be attributed to melon and pleuritus tuber-regium showed that MU had the highest iron content (1.52mg/100g). The calcium oftraditional cake sample made from melon, soybean and pleuritus tuber-regium showed that MSU1 had the highest calcium content (19.27mg/100g). The magnesium content of the traditional cake sample made from melon, soybean and pleuritus tuber-regium showed that mean score MSU2 has the highest magnesium content (14.56mg/100g). The sensory analysis indicated that the MU cake were well-accepted, with the highest-rated sample exhibiting a pleasant texture and acceptable aroma. This study demonstrates that combining melon seed, soybean and usu in traditional cake production could result in a nutrient-dense and functional food product, providing a promising alternative to conventional cakes and contributing to improved dietary diversity and health.