Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits

Eke-Ejiofor; J.

doi:doi:10.11648/j.ijnfs.20130205.13

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Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits

Eke-Ejiofor, J.

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 5)

Received: 29 July 2013 Published: 30 August 2013

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Abstract

The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour. Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit. Proximate, physical properties and sensory attributes of the cakes and biscuits were examined. Results of proximate analysis showed that moisture content of biscuit ranged from 3.00- 6.79, fat 21.93 - 27.37, protein 5.5 - 7.08, carbohydrate 57.68 - 65.24 while moisture content in cake ranged from 21.97- 22.26, fat 18.93 and showed a total dislike for the taste, aroma, texture and color/appearance of any of the samples. All qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples. Wheat flour could be substituted with African breadfruit and sweet potato flour up to 20% level in cake making and 30% in biscuit improved nutritional and sensory properties.

Published in	International Journal of Nutrition and Food Sciences (Volume 2, Issue 5)
DOI	10.11648/j.ijnfs.20130205.13
Page(s)	232-236
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

African Breadfruit, Sweet Potato, Cake, Biscuit, Proximate, Sensory

References

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[8]	Giami S.Y. Amasisi T., Ekiyor T. (2004): Comparison of bread making Properties of composite flour from kernels of roasted and boiled African breadfruit (Treculiaafricanadecne) seeds. J. Material Res. 1(1): 16-25.
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[10]	Kure, O.A, Bahago EJ., Daniel, E.A (1998): Studies on the proximate Composition and effect of flour particle size on Acceptability of Biscuit Produced from blends of soybeans and plantain flours. Afri. J. Food Nutrition Devt. 7(1):1-22.
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APA Style

Eke-Ejiofor, J. (2013). Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits. International Journal of Nutrition and Food Sciences, 2(5), 232-236. https://doi.org/10.11648/j.ijnfs.20130205.13

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ACS Style

Eke-Ejiofor; J. Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits. Int. J. Nutr. Food Sci. 2013, 2(5), 232-236. doi: 10.11648/j.ijnfs.20130205.13

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AMA Style

Eke-Ejiofor, J. Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits. Int J Nutr Food Sci. 2013;2(5):232-236. doi: 10.11648/j.ijnfs.20130205.13

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@article{10.11648/j.ijnfs.20130205.13,
  author = {Eke-Ejiofor and J.},
  title = {Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {5},
  pages = {232-236},
  doi = {10.11648/j.ijnfs.20130205.13},
  url = {https://doi.org/10.11648/j.ijnfs.20130205.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130205.13},
  abstract = {The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour.  Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit.  Proximate, physical properties and sensory attributes of the cakes and biscuits were examined. Results of proximate analysis showed that moisture content of biscuit ranged from 3.00- 6.79, fat 21.93 - 27.37, protein 5.5 - 7.08, carbohydrate 57.68 - 65.24 while moisture content in cake ranged from 21.97- 22.26, fat 18.93 and showed a total dislike for the taste, aroma, texture and color/appearance of any of the samples. All qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples.  Wheat flour could be substituted with African breadfruit and sweet potato flour up to 20% level in cake making and 30% in biscuit improved nutritional and sensory properties.},
 year = {2013}
}

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TY  - JOUR
T1  - Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits
AU  - Eke-Ejiofor
AU  - J.
Y1  - 2013/08/30
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130205.13
DO  - 10.11648/j.ijnfs.20130205.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 232
EP  - 236
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130205.13
AB  - The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour.  Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit.  Proximate, physical properties and sensory attributes of the cakes and biscuits were examined. Results of proximate analysis showed that moisture content of biscuit ranged from 3.00- 6.79, fat 21.93 - 27.37, protein 5.5 - 7.08, carbohydrate 57.68 - 65.24 while moisture content in cake ranged from 21.97- 22.26, fat 18.93 and showed a total dislike for the taste, aroma, texture and color/appearance of any of the samples. All qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples.  Wheat flour could be substituted with African breadfruit and sweet potato flour up to 20% level in cake making and 30% in biscuit improved nutritional and sensory properties.
VL  - 2
IS  - 5
ER  -

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Eke-Ejiofor
J.

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Plain Text BibTeX RIS

APA Style

Eke-Ejiofor, J. (2013). Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits. International Journal of Nutrition and Food Sciences, 2(5), 232-236. https://doi.org/10.11648/j.ijnfs.20130205.13

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ACS Style

Eke-Ejiofor; J. Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits. Int. J. Nutr. Food Sci. 2013, 2(5), 232-236. doi: 10.11648/j.ijnfs.20130205.13

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AMA Style

Eke-Ejiofor, J. Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits. Int J Nutr Food Sci. 2013;2(5):232-236. doi: 10.11648/j.ijnfs.20130205.13

Copy | Download

@article{10.11648/j.ijnfs.20130205.13,
  author = {Eke-Ejiofor and J.},
  title = {Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {5},
  pages = {232-236},
  doi = {10.11648/j.ijnfs.20130205.13},
  url = {https://doi.org/10.11648/j.ijnfs.20130205.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130205.13},
  abstract = {The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour.  Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit.  Proximate, physical properties and sensory attributes of the cakes and biscuits were examined. Results of proximate analysis showed that moisture content of biscuit ranged from 3.00- 6.79, fat 21.93 - 27.37, protein 5.5 - 7.08, carbohydrate 57.68 - 65.24 while moisture content in cake ranged from 21.97- 22.26, fat 18.93 and showed a total dislike for the taste, aroma, texture and color/appearance of any of the samples. All qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples.  Wheat flour could be substituted with African breadfruit and sweet potato flour up to 20% level in cake making and 30% in biscuit improved nutritional and sensory properties.},
 year = {2013}
}

Copy | Download

TY  - JOUR
T1  - Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits
AU  - Eke-Ejiofor
AU  - J.
Y1  - 2013/08/30
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130205.13
DO  - 10.11648/j.ijnfs.20130205.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 232
EP  - 236
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130205.13
AB  - The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour.  Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit.  Proximate, physical properties and sensory attributes of the cakes and biscuits were examined. Results of proximate analysis showed that moisture content of biscuit ranged from 3.00- 6.79, fat 21.93 - 27.37, protein 5.5 - 7.08, carbohydrate 57.68 - 65.24 while moisture content in cake ranged from 21.97- 22.26, fat 18.93 and showed a total dislike for the taste, aroma, texture and color/appearance of any of the samples. All qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples.  Wheat flour could be substituted with African breadfruit and sweet potato flour up to 20% level in cake making and 30% in biscuit improved nutritional and sensory properties.
VL  - 2
IS  - 5
ER  -

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