Proximate, functional and sensory analysis of quinoa and wheat flour composite cake Olawuni I.A.1, Uzoukwu A.E.1, Ibeabuchi J.C.1, Ofoedum A.F.1,*, Nwakaudu A.A.1, Alagbaoso S.O.1, Anaeke E.J.1, Ugwoezuonu J.N.1 1Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, PMB 1526, Imo State, Nigeria *Corresponding Author: A.F. Ofoedum, Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, PMB 1526, Imo State, Nigeria, Email: ofoedum.arizona.edu@gmail.com
Online published on 4 July, 2024. Abstract Background Confectionaries are one of the major food categories that provides one of the basic nutritional needs of humans. Cake has always been made from flour, as such, has placed a heavy burden of wheat production. However, quinoa seeds have been under-utilized owing to its nutritional components and the need to produce baked products with balanced nutritional needs. The goal of this study was to develop a high-protein cake using a protein source. Quinoa flour was employed as a protein source. Methods The quinoa seeds were ground into flour and combined with wheat flour in the following ratios: 30:70, 40:60 and 50:50, in that order. A cake made entirely of wheat flour served as the control. Sensory analyses were conducted on the samples, as well as functional and proximate compositions, using standard analytical techniques. Result The research's findings revealed that moisture ranged from 33.61% to 43.99%, protein ranged from 13.60% to 18.03%, ash ranged from 0.91% to 1.211%, fiber ranged from 5.25% to 5.77%, fat ranged from 5.54% to 6.25% and carbohydrate ranged from 30.59% to 39.81%. Comparing samples of composite flour cakes to samples of wheat flour cakes revealed a difference in the amount of total protein that was statistically significant (p<0.05), indicating that these cakes make a great source of protein for fortified snacks. Top Keywords Cake, Functional properties, Proximate analysis, Quinoa flour, Sensory evaluation, Wheat flour. Top |