Production and Evaluation of Cake from Wheat, Bambara Groundnut (Vigna subterranean) and Velvet Tamarind (Dalium guineense) Flour Blend:- Nnamani, Maryrose U

ABSTRACT

Production and evaluation of cake from wheat, Bambara groundnut, velvet tamarind flour was studied. The flour samples were subjected to functional properties while the cake samples were analyzed for physical, proximate, mineral, vitamin A and sensory properties. Significant differences (p<0.05) exist on the functional properties of the flour samples with mean value ranges of 0.78 to 0.82 g/ml bulk density, 0.85 to 1.10 % WAC, 18.50 to 36.50 sec wettability, 72.50 to 80°C gelation temperature and 1.47 to 12.41 sec gelation time. The physical properties mean values ranged from 80.79 to 108.56 g weight, 3.30 to 4.65 cm height, 135.60 to 169.56 cm cake volume, 1.40 to 1.82 cm/g specific volume and 1. 10 to 1.55 oven spring. The proximate composition mean values ranged from 21.84 to 25.22 % moisture, 1.61 to 10.70 % protein, 1.99 to 2.28 % ash, 0.39 to 0.87 % fiber, 36.91 to 42.71 % fat and 25.09 to 29.51 % carbohydrate. The mineral composition mean values also ranged from 0.50 to 1.00 mg/lO0g calcium, 245.58 to 365.22 mg/100g sodium and 548.55 to 844.57 mg/1 00g potassium. While the vitamin A mean values ranged from 6.06 to 12.51 mg/I00g. The sensory mean scores ranged from 6.10 to 8.05 appearance, 5.25 to 7.80 taste, 5.40 to 7.90 aroma, 5.50 to 7.75 texture and 5.45 to 8.20 general acceptability. The study concludes that production of cake using Bambara groundnut and velvet tamarind flour blended with wheat enhanced the nutritive value of the product hence should be encouraged.