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    Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

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    U19ArtAdegunwaQualityInthomDev.pdf (834.3Kb)
    Date
    2019
    Author
    Adegunwa, M.O.
    Oloyede, I.O.
    Adebanjo, L.A.
    Alamu, E.O.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/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.
    https://dx.doi.org/10.1080/23311932.2019.1631582
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/6130
    Non-IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1080/23311932.2019.1631582
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Nutrition; Plantain
    Agrovoc Terms
    Plantains; Flours; Watermelons; Cakes; Proximate; Food Additives; Ingredients
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Journals
    Cogent Food & Agriculture
    Collections
    • Journal and Journal Articles4835
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