Utilization of wheat flour and mushroom (Pleurotus tuberregium) powder in production of cake

Abstract

Background: Fresh mushroom (Pleurotus tuber-regium) is high in protein but deteriorates easily. It can be dried and converted into powder and used in enriching different snack products like wheat cake.

Objective: The study enriched wheat flour with mushroom powder in cake production at different substitution levels and evaluated the nutrient composition and sensory qualities of the developed product.

Methods: Wheat and mushroom (Pleurotus tuber-regium) were processed into flour and blended in ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50, respectively. Cakes were produced from the different blends and subjected to chemical and sensory analyses using standard methods. Data obtained were analyzed statistically using Analysis of Variance (ANOVA).

Results: Sample 50:50 had the highest protein content of 18.58% while sample 100:0 (wheat) had the lowest protein content of 8.58%.Potassium was the most abundant mineral (225.25 – 378.48 mg/100g) obtained from the cake samples. There were significant differences (p < 0.05) in the functional properties of the flour blends. Sample 50:50 showed highest values in oil absorption capacity (260%), water absorption capacity (360%) and foam capacity (43.54%). The bulk density and emulsion capacity values were in the ranges of 0.46 – 0.63g/cm³ and 23.46 – 35.50%, respectively. The samples 100:0 and 90:10 performed better than the others in terms of taste, appearance, texture and general acceptability.

Conclusion: Cake product of acceptable quality can be produced from wheat and mushroom composite flour blends.

Keywords: Mushroom, wheat, cake, nutrient composition