Nutritional and Sensory Analysis of Soya Bean and Wheat Flour Composite Cake

Sanful, Rita Elsie; Sadik, Adiza; Darko, Sophia

doi:10.3923/pjn.2010.794.796

Cited by 16 publications

(16 citation statements)

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“…This improvement can be attributed to the presence of soybean in all the samples. This is of nutritional importance because soybean is a useful source of calcium and iron and these results are in agreement with the findings of Olaoye et al (2006) and Sanful et al (2010).…”

Section: Proximate Compositionsupporting

confidence: 82%

“…The reduction in the moisture content of the paste may be due to the increase in protein content of the paste as a result of addition of soybean. Protein has been reported to have some functional artributes such as water absorption, viscosity, elasticity, foamability, foam stability and fibre formation (Sanful et al, 2010;Dixit et al, 2011).…”

Section: Proximate Compositionmentioning

confidence: 99%

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Proximate composition and organoleptic evaluation of cowpea (Vignaugu culata) and soybean (Glycine max) blends for the production of Moi-moi and Ekuru (steamed cowpea paste)

Ogundele¹,

Ojubanire²,

Bamidele³

2015

JEBAS

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Present study was aimed to investigate the utilization of cowpea in combination with soybean for the production of steamed cowpea paste Moi-Moi and Ekuru. For these preparations cowpea used in different ration for the substitution of soybean. The samples were processed into paste using traditional method the pasted samples were subjected to proximate analysis and two difference local products produced (Moi-moi and Ekuru) were subjected to sensory evaluation. The results of proximate analysis showed that the nutritional composition of the samples increased as the proportion of soybean subtitution increased. The moisture content of the tested samples ranged between (48.36 to54.93%), protein content (4.44 to11.60%), ash (1.17 to 1.88%); crude fat (1.91 to 5.28%), crude fiber (0.92 to 1.19%) and carbohydrate (31.69 to 36.63%) respectively. The results of sensory evaluation showed that they competed favourably with the control except sample D. This research work showed that the combination of cowpea and soybean, in the investigated proportion, can be used to produce Moi-moi and Ekuru of acceptable sensory quality and improved proximate composition.

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Section: Proximate Compositionsupporting

confidence: 82%

Section: Proximate Compositionmentioning

confidence: 99%

Proximate composition and organoleptic evaluation of cowpea (Vignaugu culata) and soybean (Glycine max) blends for the production of Moi-moi and Ekuru (steamed cowpea paste)

Ogundele¹,

Ojubanire²,

Bamidele³

2015

JEBAS

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“…The puddings MC from 100% cocoyam of both varieties were significantly higher than their counterparts with plantain and soybean pastes in their formulations. Protein must have bound with some water [30,35] resulting lower MC. The more the moisture, the softer the pudding texture.…”

Section: Resultsmentioning

confidence: 99%

“…Sprouted soybean had been used to formulate complementary foods [4,29]. Other uses of soybean such baking of cake have been reported [30]. This study aims at comparing the nutritional and proximate values of puddings from ede-ocha and ede-cocoindia…”

Section: Introductionmentioning

confidence: 99%

Influence of Plantain and Sprouted Soybean Pastes on the Nutrient and Proximate Composition of Two Species of Cocoyam Puddings as a Complementary Food

Okwunodulu

Uluocha

Okwunodulu

2019

SFP

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The authors evaluated the nutrients and proximate composition of the puddings prepared from ede-ocha (Xanthosoma sagittifolium) and ede-cocoindia (Colocasia esculenta) pastes. Each paste was separately blended with firm ripe plantain, sprouted soybean pastes in the ratio of 100% cocoyam, 90% cocoyam:10% soybean, 25% cocoyam:65% plantain:10%soybean, and 45% cocoyam: 45% plantain 10% soybean and mixed with equal quantities of seasonings. The formulated blends were wrapped in plantain leaves and boiled for 30 minutes. Samples from ede-ocha were marked 101 to 104 and ede-cocoindia from 105 to 108. Values obained showed that pudding from ede-ocha had a higher moisture content (56.25%), protein (4.47%), fat (1.84%), ash (2.57%), crude fiber (2.46%), iron (0.58mg), and calcium (5.12mg) than ede-cocoondia. which had 5.52%, 4.29%, 1.49%, 2.45%, 2.11%, 0.36% and 5.01% respectively. Also, ede-cocoindia had higher carbohydrate {39.28%}, vitamin A precursor {62.90μg}, vitamin C (33.05mg) and zinc (0.35mg) than ede-ocha which had 35.46%, 60.80 μg, 20.50 mg, and 0.32mg respectively. The ede-ocha therefore made a better nutritious pudding than ede-cocoindia.

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“…Bangladesh standard and testing institute (BSTI) has set up a specification for cake that will help to maintain the good quality of cake (BDS, 2006). Many scientific studies have included the measurement of nutrients in foods (Rita et al, 2010) and reports of these nutrient values are found throughout the scientific literature (Malik et al, 1976;Rahaman et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Physical and nutritional quality of retails cakes of Dhaka city

Begum

Sarker

Ahmed

et al. 2016

Bangladesh J. Sci. Ind. Res.

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The nutrient content and other quality parameters of retails cake samples collected from different markets of Dhaka city was evaluated. Irrespective of the brand or types of cake analyzed, none of the 13 retails cakes samples were found comply with BSTI standard weight and on an average, 5-10g less-weight was observed compared to the labeled weight. The moisture content was found within the BSTI acceptable level. The protein content (crude) ranging from 4.3% to 6.5% was observed, indicating that the cakes were prepared using flour containing low protein that gives softness to the cakes. On the other hand, negligible amount of fiber contents (0.007 -0.244 %) was observed indicated that no effect on protein digestibility by pepsin and also absorption of fats. However, acid values (AV) of five cake samples were within the acceptable range (0.69 -1.00 mg KOH/100g) of BSTI standard and the remaining eight samples were found higher (1.07-4.75 mg KOH/100g) than the acceptable limit. The peroxide values were found higher (20.27-49.4 mEq/kg) in all thirteen cake samples analyzed, indicated that all fats were in rancid condition. The iodine values (62.18-120.22) of extracted fats were low which indicates saturated nature of fats. The acid insoluble ashes of eight cake samples were higher than the permissible limit (0.1%) compared to BSTI standard. Metal content (sodium, calcium) and trace metal (iron) contents was found in the range of 24.43 -149.15 mg/100g; 32.59 -69.70 mg/100g and 0.96 -8.18 mg/100g, respectively, which is higher than the BSTI standard. Therefore, the retails cake samples analyzed was of both good and poor quality.

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Nutritional and Sensory Analysis of Soya Bean and Wheat Flour Composite Cake

Cited by 16 publications

References 1 publication

Proximate composition and organoleptic evaluation of cowpea (Vignaugu culata) and soybean (Glycine max) blends for the production of Moi-moi and Ekuru (steamed cowpea paste)

Proximate composition and organoleptic evaluation of cowpea (Vignaugu culata) and soybean (Glycine max) blends for the production of Moi-moi and Ekuru (steamed cowpea paste)

Influence of Plantain and Sprouted Soybean Pastes on the Nutrient and Proximate Composition of Two Species of Cocoyam Puddings as a Complementary Food

Physical and nutritional quality of retails cakes of Dhaka city

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