Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour
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...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Informa UK Limited
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/102454 |
| _version_ | 1855526991705407488 |
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| author | Adegunwa, M.O. Oloyede, I.O. Adebanjo, L.A. Alamu, Emmanuel Oladeji |
| author_browse | Adebanjo, L.A. Adegunwa, M.O. Alamu, Emmanuel Oladeji Oloyede, I.O. |
| author_facet | Adegunwa, M.O. Oloyede, I.O. Adebanjo, L.A. Alamu, Emmanuel Oladeji |
| author_sort | Adegunwa, M.O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| 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. |
| format | Journal Article |
| id | CGSpace102454 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace1024542025-11-11T10:29:26Z Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour Adegunwa, M.O. Oloyede, I.O. Adebanjo, L.A. Alamu, Emmanuel Oladeji plantains flours watermelons cakes proximate food additives ingredients 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. 2019-07-07 2019-08-06T09:52:33Z 2019-08-06T09:52:33Z Journal Article https://hdl.handle.net/10568/102454 en Open Access application/pdf Informa UK Limited 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. |
| spellingShingle | plantains flours watermelons cakes proximate food additives ingredients Adegunwa, M.O. Oloyede, I.O. Adebanjo, L.A. Alamu, Emmanuel Oladeji Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour |
| title | Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour |
| title_full | Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour |
| title_fullStr | Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour |
| title_full_unstemmed | Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour |
| title_short | Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour |
| title_sort | quality attribute of plantain musa paradisiaca sponge cake supplemented with watermelon citrullus lanatus rind flour |
| topic | plantains flours watermelons cakes proximate food additives ingredients |
| url | https://hdl.handle.net/10568/102454 |
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