Proximate composition and consumers acceptability of okro seed flour cake

Abstract

This project was conducted to established the possibility of using Okra seed flour as a fortifier in the production of cakes. It was in effect to tackle the malnutrition challenges in the diet of man and as well address the post-harvest losses of soybean due to its underutilization. To this effect, the aim of the study was to evaluate the proximate composition and consumer acceptability of wheat cakes. The cakes were formulated in percentages of flour incorporation with wheat flour. Four different products were thus prepared, labeled; product XYZ, ABC, QPO and RMP, according to percentage levels of 0%, 20%, 25% and 75% respectively, been replaced with its wheat flour equivalence in each case. Prepared products were then examined for their proximate composition with the standard AACC, 2000. Sensory evaluation analysis was also conducted under the ‘hedonic scale’ measure of 1-7 score points. Data was analyzed win an Excel database spread sheet at P < 0.05 level of probability. Percentage carbohydrate decreased with increasing proportion of Okra seed flour, recording 45.50+5.81 for sample XYZ at 75% Okra seed our proportion. The sensory analysis also showed no significant difference at P < 0.05 between the means and according to the hedonic scale evaluation, ABC, QPO and RMP composite cakes compared to XYZ, the 100% wheat flour cake were “moderately liked” and “like very much” that is, between 5.3 to 6.6 by the fifteen semi-trained panelist. In effect, Okra seed could serve as a nutrient fortification raw product component and as well, to be accepted by consumers of pastries.