Quality characteristics of African locust bean fruit pulp cakes

Abstract

Quality attributes such as proximate, functional and sensory qualities of wheat/African Locust bean fruit pulp cakes were investigated. Cakes were produced from ratios of 100:0, 75:25, 25:75 and 0:100 for African locust bean fruit pulp and wheat flour, respectively, with cake from 100% wheat flour used as a control. Samples were analyzed for proximate composition and sensory properties within 24 h of sample production. Flour blends were also analyzed for functional properties. Moisture, ash, fat, crude fibre and carbohydrates showed an increase in value with increase in substitution of wheat for African locust bean fruit pulp flour, while protein showed a decrease in value with increased substitution. Moisture ranged from 6.19 to 6.31%, ash from 1.42 to 2.07%, fat from 1.42 to 16.02%, crude fibre from 1.03 to 2.52% and carbohydrate ranged from 66.05 to 67.08%. Protein decreased from 8.30 to 8.07%. The functional properties of the flour blends also varied. Oil absorption ranged from 1.25 to 1.43%, water absorption from 1.33 to 1.56% as the substitution level increased. Bulk density decreased from 0.65 to 0.28%, and emulsion capacity from 80.30 to 70.50%. The gelation temperature was from 70.0 to 64.0°C. The results of sensory evaluation showed that the mean scores for taste ranged from 5.7 to 8.1, colour 6.2 to 8.2, texture 6.0 to 8.5 and overall acceptability from 5.8 to 8.3. The result shows that there was no significant (P<0.05) difference between the control and samples with 25% substitution in all the parameters investigated. Hence, acceptable cake can be produced at 25% substitution with African locust bean fruit pulp flour.

Proximate, functional and sensory evaluation of cake produced from composite mixture of African locust bean fruit pulp (Parkia biglobosa) flour and wheat flour.

“…The increase noticed in the moisture, ash and fibre contents of the cake samples as the substitution increased was as a result of the high content of these parameters in the locust bean flour (Onuegbu, et al, 2013). However, the protein and fat content of the cake decreased as the substitution increased due to an increased locust bean fruit pulp flour which agrees with the findings of Zakari, et al, (2014).…”

“…The gelation temperature of the flour samples depend on the carbohydrate content of the food product. The gelation temperature affects the digestibility and textural properties of starch -containing foods (Zakari, et al, 2014).…”

“…The locust bean fruit pulp flour replaced wheat flour at ratio of 0.0, 20, 40, and 80% respectively. The formulations were used for the cake production following the method of Zakari, et al, (2014). (Zakari, et al, 2014).…”

“…The formulations were used for the cake production following the method of Zakari, et al, (2014). (Zakari, et al, 2014). Source: (Adopted method of Gernah, et al, 2007).…”

“…Cake can be described as a highly sweetened, desirable, delicate, tender, non-yeasted baked product, (Okaka, 2005). Cake can also be defined as a baked batter made from sugar, egg, shortenings, and milk as well as leavening agent mixed to produce a fluffy, fine grained baked product, which is often considered as a desert of choice used at ceremonial occasions, particularly wedding anniversaries and birthday and parties (Eke, et al, 2008;Zakari, et al, 2014).…”