International Journal of Home Science
2020, VOL. 6 ISSUE 2, PART E
Sensory evaluation and nutritional analysis of samples of cake and cookies made with millet flour enriched with yeast and calcium
Author(s): Alozie Elsie N, Okereke IF and Anozie GO
Refined wheat flour, a key ingredient in cookie and cake is mainly composed of starch which is devoid of nutrients particularly minerals. This study was designed to determine the possibility of using enriched millet as a replacement for refined wheat flour in cookie and cake preparation. Experimental research design was employed in the study. Millet seeds were processed into flour using standard procedure. The cakes and cookies samples were analysed in the laboratory for proximate composition while data on sensory qualities of the products was collected using a 9 point hedonic scale. Enriched millet flour as a replacement for refined wheat flour in the preparation of cakes and cookies were effective in enhancing its nutritional and sensory attributes. Nutritive value of the cookies improved in terms of protein, ash and mineral content after replacing refined wheat flour with enriched millet. Out of the products, millet flour enriched with yeast and calcium had the highest protein content. Quantitative Descriptive Analysis (QDA) method was adopted to assess the sensory qualities of products, which revealed that cakes and cookies prepared with 50:50 wheat + wheat + millet had better sensory profile compared to other combinations. In addition, texture perceived in 50:50 wheat + millet cake and cookie samples further enhanced their sensory appeal making them palatable. This study indicated the prospects for utilization of millet flour in preparing cookies and cakes which enhanced nutritional qualities and sensory attributes.
How to cite this article:
Alozie Elsie N, Okereke IF, Anozie GO. Sensory evaluation and nutritional analysis of samples of cake and cookies made with millet flour enriched with yeast and calcium. Int J Home Sci 2020;6(2):251-257.