Quality Characteristics and Sensory Evaluation of Cakes Produced from Composite Blends of Wheat (Titricum Aestivum L.) and Finger Millet (Pennisetum Glaucum) Flour

Abstract

The proximate composition and functional properties of flour blends from wheat and millet at 0%, 10%, 20%, 30% and 40% were determined using AOAC standard method. The products were coded as A(100% Wheat flour as control), B(90% Wheat flour and 10% Millet flour), C(80% Wheat flour and 20% Millet flour), D(70% Wheat flour and 30% Millet flour), E(60% Wheat flour and 40% Millet flour). Cakes were prepared using these blends and their sensory properties assessed. Results obtained revealed that the protein content of the flour increased with increase in millet flour addition from 9.36–13.74%. Significant differences (p < 0.05) were observed in the fat (12.38–20.35%), ash (0.69–1.28%), crude fibre (1.78–3.85% and carbohydrate (51.65–55.48%) respectively. The bulk density, water and oil absorption capability, emulsion ability, and foaming capacity had significant variations (p< 0.05) between the control in most parameters assessed. The study concluded that millet flour could be used to supplement wheat flour up to 40% in baking to minimize wheat flour imports while also increasing millet flour production and its value.

Keywords

• millet flour
• Flour blends,
• Composite cake,
• Functional properties,
• Sensory

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