Nutritional evaluation and sensory quality of multigrain cake Gund H. B., Kotecha P. M., Chavan U. D. Department of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar Online published on 27 August, 2019. Abstract The present investigation was undertaken to study preparation of multigrain cake with maida, decorticated finger millet, oat and garden cress seed flours, mixed in different proportions and to evaluate its nutritional status and sensory quality when packed in low density polythene and polypropylene packets during storage. Fresh multigrain cake contained 20.48% moisture. 13.20% crude protein, 33.38% crude fat, 1.28% crude fiber, 1.44% ash, 33.20% carbohydrates, 128 mg/100g calcium and 1.80 mg/100g iron. The score for selected multigrain cake for colour and appearance was 8.50, while for texture, flavor, taste and overall acceptability it was 8.20, 8.50, 8.60 and 8.40 respectively. The nutritive value of multigrain cake decreased during storage. Multigrain cake prepared from 55% maida, 20% decorticated finger millet, 20% oat and 5% cress seed flour, which was stored in polypropylene pouches was of better quality. However, it was acceptable up to 6 days of storage. Top Keywords Finger millet, oat, cress seed, multigrain cake. Top |