CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF SWEET POTATO CAKE

Abstract

Sweet potato has high nutritional value, not only its content of polysaccrides and minerals but also, its vitamin content of carotenes. Orange- fleshed sweet potato (OFSP) varieties rich in βeta-carotene, a precursor of vitamin A is one of the least expensive sources of dietary vitamin A. Investigations on the use of sweet potato (Ipomea batata ) orange and white flour with wheat flour composite at various levels of substitution (10,20, and 30%) in cake production were carried out. Sweet potato flour can serve as a source of energy and nutrients (carbohydrates, βeta-carotene, minerals (Ca, K , Fe, P, and Z), can add natural sweetness, color, flavor and dietary fiber to processed food products. All types of cakes were evaluated chemically, and physically. Total energy from cakes ranged from 404.9 -361.82 K.cal. The chemical composition showed that fresh sweet potato had lower protein content (4.51- 2.96%) in orange and white verities respectively. Sensory evaluation results revealed that composite cake (10%, 20% and 30%) had no significant difference (p>0.05) in taste At 30% level orange sweet potato was the best in volume increase, softness and overall acceptability. On the other hand, cohesiveness decreased with time, but increased with increased sweet potato flour in the cake. The shelf life of the produced cake increased for 30 days with cold storage.