Optimisation of Wheat-Bitter Yam Composite Flour for Nutrient-Enhanced Cake Production: Rheological, Nutritional, and Sensory Properties
Document Type : Original research
Authors
Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria.
Abstract
The possibility of producing cake from the composite formulation of flour from wheat, white and yellow bitter yam was investigated. The flours from each of these sources were combined using response surface methodology (RSM) from where cake was respectively produced. The results revealed that the composited flour samples exhibited variation in the chemical compound constituents in terms of intensity and identity through the use of Fourier Transform Infrared (FTIF) spectroscopy. The pasting variables of the composited flour samples showed a general reduction in the values of peak viscosity, breakdown, final viscosity, and peak time; when compared to the respective values of the control (100% wheat flour). The apparent viscosity of cake batter was generally higher (293.4 – 393.5 Pa.s) in the composited flour than that of the control (283.3 Pa.s). The inclusion of white and yellow bitter yam flour in cake making formulation gave higher concentration of ash, fat, protein, and fibre; when compared to the respective values of the control sample. The inclusion also led to variation in the crust and crumb colour and in vitro starch digestibility of cake. In terms of sensory quality rating, the cake from the control (100% wheat flour) was rated the highest with respect to all sensory variables while cake from WWY-B (Blend of 78.92% wheat flour, 11.19% white bitter yam flour and 9.89% yellow bitter yam flour) was rated the second best which implied that an acceptable cake could be produced from the composited flour from wheat, white and yellow bitter yam.
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