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Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

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Title Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour
 
Creator Adegunwa, M.O.
Oloyede, I.O.
Adebanjo, L.A.
Alamu, Emmanuel Oladeji
 
Subject plantains
flours
watermelons
cakes
proximate
food additives
ingredients
 
Description his study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50. The composite flour of plantain-watermelon rind was evaluated for proximate, functional and pasting properties while the cakes were assessed for proximate, texture and sensory qualities using laboratory standard methods. The water absorption capacity (WAC) of the composite flours has a significant (P < 0.05) increase as the volume of WF increases from 0 to 50%. Cake produced from PF substituted with 50% WF has the highest value of protein (10.58%). The substitution of 10% of WF showed the highest score rating by the panelist in overall acceptability (7.60). This study has provided the recipe for the formulation of quality cake with PF and WF that could be acceptable by consumers.
 
Date 2019-01-01
2019-08-06T09:52:33Z
2019-08-06T09:52:33Z
 
Type Journal Article
 
Identifier Adegunwa, M.O., Oloyede, I.O., Adebanjo, L.A. & Alamu, E.O. (2019). Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour. Cogent Food & Agriculture, 5(1), 1-17.
2331-1932
https://hdl.handle.net/10568/102454
https://doi.org/10.1080/23311932.2019.1631582
NUTRITION & HUMAN HEALTH
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 1-17
application/pdf
 
Publisher Informa UK Limited
 
Source Cogent Food and Agriculture