Quality Characteristics and Sensory Evaluation of Cakes Produced from Composite Blends of Wheat (Titricum Aestivum L.) and Finger Millet (Pennisetum Glaucum) Flour

Authors : John ADANSE, Kate BIGSON, Nkansah ASANTE MAUREEN, Agamba DOROTHY

Pages : 190-204

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Publication Date : 2021-12-31

Article Type : Research Paper

Abstract :The proximate composition and functional properties of flour blends from wheat and millet at 0%, 10%, 20%, 30% and 40% were determined using AOAC standard method. The products were coded as Ainsert ignore into journalissuearticles values(100% Wheat flour as control);, Binsert ignore into journalissuearticles values(90% Wheat flour and 10% Millet flour);, Cinsert ignore into journalissuearticles values(80% Wheat flour and 20% Millet flour);, Dinsert ignore into journalissuearticles values(70% Wheat flour and 30% Millet flour);, Einsert ignore into journalissuearticles values(60% Wheat flour and 40% Millet flour);. Cakes were prepared using these blends and their sensory properties assessed. Results obtained revealed that the protein content of the flour increased with increase in millet flour addition from 9.36–13.74%. Significant differences insert ignore into journalissuearticles values(p < 0.05); were observed in the fat insert ignore into journalissuearticles values(12.38–20.35%);, ash insert ignore into journalissuearticles values(0.69–1.28%);, crude fibre insert ignore into journalissuearticles values(1.78–3.85% and carbohydrate insert ignore into journalissuearticles values(51.65–55.48%); respectively. The bulk density, water and oil absorption capability, emulsion ability, and foaming capacity had significant variations insert ignore into journalissuearticles values(p< 0.05); between the control in most parameters assessed. The study concluded that millet flour could be used to supplement wheat flour up to 40% in baking to minimize wheat flour imports while also increasing millet flour production and its value.
Keywords : millet flour, Flour blends, Composite cake, Functional properties, Sensory