Proximate Composition And Organoleptic Properties Of Wheat Rock Cake Fortified With Cassava And Sesame Seeds Flour

Abstract

The formula for the production of rock cakes was developed by the study cakes using composite flour of cassava/sesame at five levels of substitution (100:0:0, 90:4:6, 80:7:13, 70:12:18, and 70:15:25). Proximate composition and sensory properties were determined. The result of the proximate composition showed that the rock cake samples contained 19.32±28.54% moisture, 1.30±2.49% ash, 6.75±9.84% fat, 0.50±1.30% crude fiber, 7.67±16.15% crude protein, and 51.35±55.78% carbohydrate. The rock cake samples were evaluated using a 5-point hedonic scale. The data was analysed with ANOVA. The AOAC method was used to determine proximate compositions of the various rock cake samples. The results showed a significant difference between the two. The rock cake samples have a higher level of nutrient. The difference between the composite rock cake and the whole wheat rock cake is the amount of vitamins and minerals content. The sensory attributes of the rock cakes showed that a rock cake made with wheat-cassava-sesame blended flours was accepted. 4% and 6% could be supplemented with wheat flour in pastry preparation with no effect on the nutrients or sensory attributes.