Nutrients composition, physical, microbial and sensory properties of functional cake enriched with plantain-velvet bean flours
Department of Food Technology, School of Applied Sciences, Federal Polytechnic, Offa, Kwara State, Nigeria.
Research Article
World Journal of Advanced Research and Reviews, 2024, 21(02), 1700–1709
Article DOI: 10.30574/wjarr.2024.21.2.0672
Publication history:
Received on 18 January 2024; revised on 24 February 2024; accepted on 26 February 2024
Abstract:
Functional foods can be considered to be those whole food, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals), when they are consumed at efficacious levels as part of a varied diet on a regular basis. Wheat flour is a finely ground powder prepared from wheat grain. Flour can be produced from other starchy plant foods and used in baking. Although flour can be made from a wide variety of plants, the vast majority is made from wheat. Plantain is a crop plant with green leaves and herbaceous stem. Its fruits are cherished by many people. More than 60 plantain varieties have been identified. Velvet bean belongs to the Fabaceae family. It is among the various underutilized wild legumes and is wide spread in tropical and sub-tropical regions of the world. It is considered a viable source of dietary proteins. This study therefore investigated assessment of nutritional, physical, microbial and sensory properties of functional cake produced from wheat, plantain and velvet bean flours blends. The procured velvet bean and plantain were thoroughly washed, peeled, dried and converted into flours. Wheat, plantain and Velvet flours composite were prepared in the ratio 240:37.5:22.5, 210:60:30 and 150:105:45 respectively and 100% wheat flour was used as the control. The samples were evaluated for their nutritional quality; gross and metabolizable energy, total starch, total sugar; physical properties; weight, volume and specific volume, Microbial; total plate counts, fungi and coliform tests and sensory properties; taste, colour, appearance, aroma, texture and overall acceptability. Nutritional quality revealed that gross, metabolisable energy, total starch, and total sugar ranged from 21.08 – 26.39 kCal/g, 8.89 – 11.65 kCal/g, 16.64 – 21.13% and 0.11 – 0.38% ; weight, volume and specific volume ranged from 33.35-36.95, 819.80-944.35, 23.67-26.02; ; total plate counts, fungi and coliform ranged from 2.44 x 105 to 5.61 x 105 cfu /g, 1.73 x 103 to 2.41 x 103 cfu /g and 1.1 x 101 to 1.21 x 102 cfu/g and sensory properties; taste, colour, appearance, aroma, texture and overall acceptability ranged from 7.2 – 8.6, 7.9 – 6.0, 6.0 -8.3, 7.4 to 8.1, 7.5 – 7.9 and 7.5 – 8.7. Addition of plantain and velvet beans flour blend significantly (p < .05) enhanced the nutritional quality, physical properties and sensory properties of the functional cake produced. Storability test is imperative.
Keywords:
Velvet Bean; Plantain; Cake; Wheat Flour; Functional Food
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