Chemical composition, physical, functional, and sensory properties of cakes produced from blends of wheat, orange-fleshed sweet potato and moringa seed flours

Abstract

Cakes produced from blends of wheat, orange-fleshed sweet potato, and moringa seed flours were quality evaluated. Flours were prepared from sweet potato roots and moringa seeds. Ten samples with different ratios (100:0:0; 90:5:5; 80:15:5; 85:5:10; 70:25:5; 85:10:5; 65:30:5; 60:35:5; 80:10:10; 75:20:5) of the flours were generated using completely randomised design. The ash, carbohydrate, crude protein, and fat contents of the samples showed significant (p≤0.05) differences ranging from 2.45% to 3.20%, 56.57% to 65.95%, 12.62% to 14.74%, and 6.26% to 8.74%, respectively. The crude fiber ranged from 1.87% to 4.37%. The physical properties of cake samples evaluated were specific volume (2.43-2.84 mg/100g), weight (34.66-40.36 g), oven spring (9.36-0.53 cm³), and cake volume (2.42-2.74 cm³), which were significantly (p≤0.05) different. There were significant (p≤0.05) differences in the functional properties such as water absorption capacity (10.66-16.26%), oil absorption capacity (3.21-3.84 g/g), bulk density (0.46-0.67 g/cm³), and swelling index (6.26-10.63 g/cm³). The mineral contents of the cake samples were sodium (0.75-2.86 mg/100g), magnesium (0.56-0.84 g/100g), calcium (0.27-2.08 mg/100g), and iron (2.65-3.94 mg/100g). The β-carotene contents of the samples ranged from 218.6-2768.3 μg/100g, while the vitamin C contents ranged from 2.16-4.59 mg/100g. Significant (p≤0.05) differences existed in sensory parameters evaluated, with the 90:5:5 (wheat:orange-fleshed sweet potato:moringa seed) flour cake comparing favorably with the control (100% wheat cake). The sample HPI (60%:35%:5%) was recommended due to its high micronutrient value in terms of β-carotene, protein, fat, fiber, and ash contents, while sample BPI (90:5:5) was preferred by the panellists.