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Production and quality evaluation of cake produced from wheat flour and sweet potato flour

 Department: Food Science Technology  
 By: usericon ultimeight  

 Project ID: 6742
   Rating:  (3.0) votes: 3
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The study was aimed at evaluating the quality of cake produced from wheat flour and sweet potato flour blends. 20-40% of sweet potato flour was mixed in substitutes with wheat flour to produce cakes. The use of sweet potato flour for supplement wheat flour for baking products such as cake could substantially reduce the need to wheat in the baking industry. Proximate and sensory evaluations of the samples were analyzed using standard analytical method. The result of the proximate composition of the cake samples ranged between 12.28– 16.71% for moisture content, 1.02 -1.77% for ash content, 20.92-23.52% for fat content, 2.37-3.61% for protein content, 3.91-5.37% for crude fibre content and 50.59– 57.66% for carbohydrate content respectively. Cake produced from sweet potato flour gave significantly higher crude protein, ash, crude fibre, fat and moisture content compared to 100% wheat flour cake. Carbohydrate content was shown to reduce with increased substitution of sweet potato flour. The overall acceptability of the wheat/sweet potato flour cake was not statistically different (P0.05) from that of the control (100% wheat flour cake). This shows that the cake produced has a better nutritional value and can be used to combat protein energy malnutrition in developing countries....
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