An PROXIMATE AND SENSORY EVALUATION OF CAKES FORTIFIED WITH SOYBEAN, PLANTAIN AND SESAME SEED FLOUR FOR FOOD AND NUTRITION SECURITY

Abstract

Cakes were prepared from six different blends of composite flours formulated using soybeans, plantain  sesame seed and wheat flour at the ratio of  5:5:5:85; 5:10:5::80; 10:10:5:75; 5:15:10:70; 15:10:15:60; 15:15:15:55 and 100% wheat flour cake was used as the control. The six blends of, soybeans, plantain and sesame seed / wheat composite and the control were coded (SPSW1); (SPSW2); (SPSW3); (SPSW4); (SPSW5); (SPSW6); and (SPSW7) respectively. Findings revealed that the proximate value of all the composite cake were higher than the control as the addition of fortificants increased and composite samples differed significantly at P ? 0.05 with the control. Sample with SPSW6- composite cake made with 15% soybean, 15 % plantain, 15 % sesame seed and 55% wheat flour had the best proximate value. Sensory evaluation showed that all the composite cakes were well accepted and liked by the judges. There was no significant difference at P ? 0.05 in the mean (?) ratings in terms of texture, flavour, taste, mouth feel and overall acceptability among the composite cake samples and the control. Composite cake made from 5% soybean, 10% plantain, 5% sesame and 80% wheat flour was rated best by the judges’ among the composite cake samples. All the composite cakes compares favorably with the control in all the attributes measured. The researchers therefore concluded that up to 15% level of each of the fortificants can be used to substitute wheat flour without adversely affecting the sensory properties of cakes. The use of soybean, plantain, and sesame seed in the bakery industry will improve the nutritional value of bakery products and can be used as strategy for addressing malnutrition including micronutrient deficiencies, while also providing food and nutritional security for the nation.