Production and quality evaluation of cake produced from wheat flour and sweet potato flour Department: Food Science Technology By: ultimeight Project ID: 6742 Rating: (3.0) votes: 3Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractThe 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....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour