Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)

Abstract

Ofam is a Ghanaian indigenous cakelike product made mainly from senescent plantain and local flours from cereal, grain and/or tuber sources. The effect of three flour types (steeped corn flour (SCF), roasted corn flour (RCF) and kokonte flour (KF)) and flour concentrations (20, 17.5, 15, 12.5 and 10%) on the physicochemical characteristics and sensory acceptability ofam was investigated. Parameters such as moisture, pH, total soluble solids (TSS), viscosity, colour and texture profile were measured using standard methods. A 50-member untrained panelist was used to conduct a sensory acceptability test using a 9-point hedonic scale. Ofam batter were characterised by high moisture content (ranging from 52.7 to 55.1%), pH (ranging from 5.4 to 5.5), TSS (ranging from 2.30 to 2.62) and a dark colouration (Lvalue ranging from 30.39 to 45.55). The flour type and concentration affected the viscosity of the batter which also influenced the hardness of ofam. RCF ofam was the hardest (1541.49 g Force) while KF ofam was the softest (966.79 g Force). Generally, RCF ofam was the most preferred (7.0) whilst KF of was the least preferred (6.68). Also, ofam with flour inclusion of 15% was also the most preferred (7.89) while products with 20% flour inclusion were the least preferred (6.47). This would form the basis for the standardisation of the product and formulation of a convenient powder mix suitable for ofam.