Nutritional and Sensory Analysis of Soya Bean and Wheat Flour Composite Cake


Authors

  • Rita E. Sanful Department of Hotel, Catering and Institutional Management, Cape Coast Polytechnic, P.O. Box AD 50, Cape Coast, Ghana
  • Adiza Sadik Department of Hotel, Catering and Institutional Management, Tamale Polytechnic, P.O. Box 31, Tamale, Ghana
  • Sophia Darko Department of Hotel, Catering and Institutional Management, Accra Polytechnic, P.O. Box 561, Accra, Ghana

DOI:

https://doi.org/10.3923/pjn.2010.794.796

Keywords:

Cake, soya bean, wheat flour

Abstract

The proximate and sensory analysis of the soya bean and wheat flour composite cake has been performed. This was done to determine the nutritional content and the general acceptability of the composite cake as compared to the pure wheat flour cake. The analysis revealed that the protein and fat content of the cake increased with the addition of the soya bean. Thus the composite cake is more nutritious than the pure wheat flour cake. The sensory analysis also revealed that the cake with 70% wheat flour and 30% soya beans was more acceptable than the pure wheat flour cake. However, cake with more than 30% soya beans was not generally acceptable.

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Published

15.07.2010

Issue

Vol. 9 No. 8 (2010)

Section

Research Article

License

Copyright (c) 2010 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Sanful, R. E., Sadik, A., & Darko, S. (2010). Nutritional and Sensory Analysis of Soya Bean and Wheat Flour Composite Cake. Pakistan Journal of Nutrition, 9(8), 794–796. https://doi.org/10.3923/pjn.2010.794.796