Acta Scientific Nutritional Health

Research ArticleVolume 1 Issue 2

Enriched Cake Production and Optimisation of Physicochemical Qualities of Wheat, Moringa Seed and African Oilbean Composite Flours

Olugbenga O Awolu1*, Achenyo M Olorunfemi1, Victor N Enujiugha1 and Catherine F Arowosafe2

1Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
2Department of Ecotourism and Wildlife Management, Federal University of Technology, Akure, Nigeria

*Corresponding Author: Olugbenga O Awolu, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

Received: May 31, 2017; Published: June 10, 2017

Citation: Magdy Mohamed Ismail., et al. “Enriched Cake Production and Optimisation of Physicochemical Qualities of Wheat, Moringa Seed and African Oilbean Composite Flours”. Acta Scientific Nutritional Health 1.2 (2018).

Abstract

  The increased consumer interest in functional food in recent times cannot be over emphasized. Hence, this study developed functional wheat based snack (cake) supplemented with Moringa seed and African oil bean seed flours. The experimental design was carried out using optimal mixture model of response surface methodology. The responses were moisture, protein, crude fat, crude fiber, ash and carbohydrate contents. The results of the ANOVA, R2 and adjusted R2 values showed that the protein, crude fibre and ash contents were particularly significant (p ≤ 0.05). The optimum blends were run 1 (81.20% wheat, 8.68% Moringa seed and 10.12% African oil bean flours), run 11 (50%Wheat 25% Moringa seed and 25% African oil bean seed flours) and run15 (90%Wheat 5% Moringa seed 5% African oil bean seed flours).

  Run 1 compared favourably with the control (100% wheat) with respect to its functional properties and the pasting properties. The cake prepared compared favourably with cake from the control with respect to its physical and sensory properties. The results of the proximate, functional, and pasting properties indicates that composite flours with acceptable and excellent nutritional compositions, and pasting behaviour can be obtained from composite blends consisting wheat, oringa seed and African oil bean seed flours.

Keywords: ANOVA; Composite Flour; Functional; Pasting; Proximate; Response Surface Methodology

Copyright: © 2018 Olugbenga O Awolu., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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