Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours

Abstract

Cake is becoming popular delicacy during celebration periods among little children and adult people in most urban cities in developing nations like Nigeria. Providing nutritious and healthy cake remains a major challenge due to high sugar content which predisposes the consumers to obesity. Potential of Wheat Flour (WF), Pigeon Pea Flour (PPF), and Sweet potato Flour (SPF) in the production of nutritional and healthy cakes were investigated. Five cake samples were produced with different formulations which include wheat flour and composite flour of wheat, pigeon pea and sweet potato in the ratio of 100:0:0, 70:20:10, 65:20:15, 60:20:20, 55:20:25 with other ingredients, respectively. The samples were analyzed for proximate content, β-carotene, anti-nutrients, minerals and sensory properties. Proximate content of the cake showed significant increases (p>0.05) with the inclusion of pigeon pea and the increase in sweet potato substitution levels. The tannin and trypsin inhibitor contents increased while phytate decreased with the increase in pigeon pea and sweet potato substitution level. There was no significant difference (p<0.05) in the panelist ratings for taste, color, flavor, texture, aroma, appearance and overall acceptability in the cake sample with ratio 70WF:20PPF:10SPF as it compares favourably with the control (cake produced from 100% wheat flour). The results indicate that a healthy and nutritious cake could be produced from composite flour of wheat, pigeon pea and sweet potato flour.