Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends
Chioma Cecilia Aniemena
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Ernest Eguono Emojorho *
Department of Food Science and Technology, Delta State University of Science and Technology Ozoro, Delta State, Nigeria.
Love Nchekwube Onuoha
Department of Agricultural Education, Federal College of Education Technical, Asaba, Nigeria.
Chioma Ngozi Okoronkwo
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Comfort Chinenye Nwagbo
Department of Food Science and Technology, Chukwuemeka Odumegwu Ojukwu, Igbariam Campus, University, Anambra State, Nigeria.
Ifeoma Ogomegbunam Ugwu
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Cupcakes were created with composite flour, which included garri and wheat flour blends. The wheat and garri flours were combined in the following ratios: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 0:100, with designations A, B91, C82, D73, E64, F55, and G, respectively. The functional qualities of the composite flours were investigated, whereas the sensory and micronutrient aspects of the cupcakes were examined. The moisture, crude fibre, fat, carbohydrate and protein of the wheat, wheat and garri flour blends, and garri flour ranged from 13.45% to 14.41%; 2.6% to 7.81%; 0.16% to 0.92%; 67.31% to 70.38% and 10.61% to 7.65% respectively. It was observed that as the quantity of garri increased, the moisture content, protein, ash and fat content decreased while the crude fibre and carbohydrate content increased. Bulk density, water absorption capacity, oil absorption capacity and swelling capacity of the flour blends ranged from 0.635g/cm3to 0.765g/cm3, 11.32% to 26.05%, 13.34% to 15.89%, and 10.43% to 25.39% respectively. Sensory scores of the cupcake demonstrated that acceptable cakes can be made from wheat-garri mixes, particularly at 50% wheat flour and 50% garri flour and 90% wheat flour and 10% garri flour substituting levels.
Keywords: Cake, composite flour, garri, sensory properties, wheat