Organoleptic Attributes And Nutritional Composition Of Rock Cake Made With Wheat And Millet Flour Blends

Abstract

The current study was undertaken to evaluate the organoleptic attributes and nutritional composition of rock cake made with wheat and millet composite flour in varying percentages of 100%, 90%, 80%, 70%, 60%,  and 0%, 10, 20%, 30%, and 40% respectively. Five different rock cake samples were produced and coded as MM0, MM1, MM2, MM3, and MM4 where MM1 served as a control rock cake sample containing 100% wheat flour. The rock cake samples were analysed for proximate composition and sensory evaluation. The values obtained for moisture, ash, fat, crude fibre, protein, and carbohydrate were in the ranges of 17.11 to 21.93%, 1.27 to 2.91%, 10.30 to 14.35%, 1.26 to 2.13%, 11.48 to 12.40 and 64.10 to 67.60%, respectively. The results show an increase in levels of ash, fibre, protein, and carbohydrate contents when the millet flour was increased. The sensory evaluation revealed no statistical differences (p>0.05) between the control rock cake sample and composite samples MM1 and MM2 but differed significantly (p<0.05) from MM3 and MM4. The study found that the control rock cake made entirely with wheat flour and that made with 10% and 20% millet incorporation were preferred. It was suggested that rock cake production of up to 10% and 20% millet flour could be used without negatively affecting the quality.