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.
Description:
A Dissertation in the Department of HOSPITALITY AND TOURISM EDUCATION
Faculty of VOCATIONAL AND TECHNICAL EDUCATION, submitted to the
School of Graduate Studies, University of Education, Winneba in partial fulfilment of
the requirement for the award of the Master of Technology Education (Catering and
Hospitality Education) degree.