Evaluation of physicochemical, functional and sensory qualities of Ofada rice (Oryza sativa L.)- sweet potato (Ipomoea batatas Lam)-wheat (Triticum aestivum) cake

Abstract

Background: There is a compelling need to create suitable wheat alternative, as the demand and price of wheat has been exacerbated by economic realities. Ofada rice-sweet potato-wheat flour mixes could reduce overdependence on wheat flour and increase culinary and industrial utilization of ofada rice and sweet potato.

Objective: This study aimed to make cake out of a combination of ofada rice-sweet potato-wheat flour mixes and improve the nutritional content of the cake .

Methods: The flours were produced using standard laboratory procedures and their samples were analyzed. The results of the chemical and organoleptic analyses were subjected to Analysis of Variance at a significance level of 5% using SPSS.

Results: Moisture, ash, protein, fat, crude fiber, and carbohydrate contents varied from 30.23 to 36.08%, 2.05 to 2.43%, 5.29 to 6.08%, 17.21 to 21.36%, 2.95 to 5.88%, and 33.99 to 38.78%, respectively. The functional characteristics (bulk density, water and oil absorption capacity, and foaming capacity) varied from 0.61 to 0.81 g/ml, 139.07 to 168.2%, 120.51 to 126.59%, and 1.50 to 7.25%, respectively. However, sensory evaluation results revealed that composite cake A, D, F, E and G were the best in overall acceptability but, A, D, E and G were the best in volume and weight increase. The sensory analysis revealed that the Sample D cake had similar values to the 100% wheat flour cake.

Conclusion: The cake samples were generally accepted and the wheat flour fortified with ofada rice and sweet potato flours yielded high-quality cakes.