Effect of Substitution of Melon with Soybean on the Nutrient Content and Sensory Properties of Traditional Cakes

Abstract

Traditional cakes were prepared from a blend of melon and soybean meal. The blended meal contained 10% and 20% soybean respectively while unblended meal contained 100% melon meal which served as control. Cakes obtained from the blends were analysed for proximate composition, amino acid content and organoleptic properties. The moisture content and protein content of the cakes increased significantly (p < 0.05) as the level of soybean inclusion was increased while the fat, ash and crude fibre contents of the cakes decreased significantly (p < 0.05) as the level
of soybean inclusion was increased. Inclusion of as little as 10% soybean increased the quantity of amino acids in the cake than the control cake. The organoleptic properties of the cakes were also acceptable at 10% level of soybean inclusion.

Keywords: Traditional cake, proximate composition, melon, soybean, amino acid content, organoleptic properties.