Quality Characteristics of Cake Made from Blends of Soy-Bean and Unripe Plantain Flour

Submission Deadline-12th July 2024
June 2024 Issue : Publication Fee: 30$ USD Submit Now
Submission Deadline-20th July 2024
Special Issue of Education: Publication Fee: 30$ USD Submit Now

International Journal of Research and Innovation in Social Science (IJRISS) | Volume V, Issue X, October 2021 | ISSN 2454–6186

Quality Characteristics of Cake Made from Blends of Soy-Bean and Unripe Plantain Flour

Oledimma, N.U., Ibeogu, I.H.* and Umeojiego O.P
Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria
*Corresponding author

IJRISS Call for paper

Abstract: This study was undertaken to assess the quality characteristics of cake made from composite flour (soy-bean and unripe plantain flour) enriched with carrot. The soy bean and unripe plantain were prepared and then blended into the following ratios: soy bean/unripe plantain (80:20), soy bean/unripe plantain (40:60), soy bean/unripe plantain (20:80), soy bean/unripe plantain (60:40), soy bean/unripe plantain (50:50), control (100% wheat flour). Functional analysis were carried out on the flour samples while the cakes produced from the flours were subjected to proximate analysis and sensory evaluation on a 9-point hedonic scale using 25-member trained and semi trained panelists. The results showed that swelling index ranged from 1.20-2.05, WAC 1.55-2.95ml/g, OAC 0.86-1.04ml/g, bulk density 0.24-0.29g/ml, wettability 16.9-29.3 sec and sinkability 24.9-38.2 sec. unripe plantain significantly improved the functional properties of the flour blends. The proximate composition were 16.1-23.2% protein, 9.0-16.1% fat, 21.8-42.7% moisture, 1.3-4.3% ash, 1.8-4.5% fibre and 22.5-44.7% carbohydrate. The proximate composition of the cakes produced from these flour blends compared very well with the 100% wheat flour cake and was in most cases superior. The sensory attributes of all the composite cakes (except the soy bean/unripe plantain (60:40) cake) compared well with the control and were all acceptable. The result of this study shows that various formulations of soy bean-unripe plantain flours can totally replace wheat flour in production of nutritious cakes of acceptable sensory quality.

Keyword: Cake, soy-bean, unripe plantain, carrot, quality


Cake is a bakery product in form of a sweet desert that is typically baked. Cake preparation can be simple or elaborate. Typical cake ingredient are flour, sugar, eggs, butter, baking soda, baking powder, common additional ingredients and flavoring include dried or fresh fruit, carrot, nut, extract such as vanilla, banana etc. Cake can be coated with icing sugar, with butter cream or other icing and decorated with colorings and candied fruits. (Modestus, 2011 and Akubor, 2011).

Plantain (musa para. Disiaca) is the common name for herbaceous plants of the genus musa. It is an important staple food in Central and West Africa. It is a basic food crop and cheap source of energy in Nigeria (faturoti et al., 2007; Adeniye et al., 2006). Several food consumption survey in Nigeria identified plantain among the major starchy staples (Odenigbo 2012, Okeke et al., 2001: Ogealu et al., 2007).