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Research Article Open access CC BY 4.0

Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends

Chioma Cecilia Aniemena, Ernest Eguono Emojorho, Love Nchekwube Onuoha, Chioma Ngozi Okoronkwo, Comfort Chinenye Nwagbo, Ifeoma Ogomegbunam Ugwu

Asian Journal of Advanced Research and Reports · pp. 159–166 · Published 17 Jun 2024

10.9734/ajarr/2024/v18i7692

Abstract

Cupcakes were created with composite flour, which included garri and wheat flour blends. The wheat and garri flours were combined in the following ratios: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 0:100, with designations A, B91, C82, D73, E64, F55, and G, respectively. The functional qualities of the composite flours were investigated, whereas the sensory and micronutrient aspects of the cupcakes were examined. The moisture, crude fibre, fat, carbohydrate and protein of the wheat, wheat and garri flour blends, and garri flour ranged from 13.45% to 14.41%; 2.6% to 7.81%; 0.16% to 0.92%; 67.31% to 70.38% and 10.61% to 7.65% respectively. It was observed that as the quantity of garri increased, the moisture content, protein, ash and fat content decreased while the crude fibre and carbohydrate content increased. Bulk density, water absorption capacity, oil absorption capacity and swelling capacity of the flour blends ranged from 0.635g/cm3to 0.765g/cm3, 11.32% to 26.05%, 13.34% to 15.89%, and 10.43% to 25.39% respectively. Sensory scores of the cupcake demonstrated that acceptable cakes can be made from wheat-garri mixes, particularly at 50% wheat flour and 50% garri flour and 90% wheat flour and 10% garri flour substituting levels.

Cake composite flour garri sensory properties wheat

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