Quality Characteristics of Cakes Produced From the Blends of Wheat and Pigeon Pea Composite Flour

C.N. Nwakalor¹

Section:Research Paper, Product Type: Journal-Paper
Vol.7 , Issue.11 , pp.54-57, Nov-2021

Online published on Nov 30, 2021

Copyright © C.N. Nwakalor . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
Cakes were produced from the blends of wheat and pigeon pea composite flour. The flour blends of wheat and pigeon pea were prepared in the proportion of 100:0; 90:10; 80:20; 70:30; 60:40 and 50:50 respectively. Quality characteristics of the resultant products were analyzed to ascertain its sensory and proximate composition. Sensory analysis showed that acceptable cakes were produced from 60% wheat flour: 40% pigeon pea flour and 90% wheat flour: 10% pigeon pea flour when compared with the control sample (100% wheat flour) in terms of colour, texture, taste and overall acceptability. The proximate analysis of the cake samples revealed that the protein, fat, ash and fiber content increased with increasing level of pigeon pea flour. This confirms that the developed cakes have a better nutritional value than the control sample and could be used to combat protein-energy malnutrition.

Key-Words / Index Term :
Cakes, wheat flour, pigeon pea, proximate and sensory properties

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