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International Journal of Agricultural Policy and Research Vol.1(4), pp. 087-092, June 2013
© 2013 Journal Issues
Article ID JPR11, 06 pages

Original Research Paper

Chemical composition, physical and sensory properties of cakes supplemented with plantain peel flour

P. I  *1Akubor  and C  2Ishiwu

1Department of Food Science and Technology, University of Nigeria, Nsukka,Nigeria.
2Nnamdi Azikiwe University, Awka.Nigeria.

*Corresponding Author Email:

Accepted March 9, 2013


Unripe plantain fruits were washed peeled and the peels were cut into thin slices (1cm thick). The slices were hot- water blanched at 100°C for 15 min, sulphited (1%, w/v), oven dried, milled and then sieved. The plantain peel flour (PPF) was used to substitute 5,10,15,20,25,30,40 and 50% of wheat flour in cakes which were assessed for their chemical, physical and sensory properties. The results showed that the PPF contained lower moisture (8%), crude protein (7%) and carbohydrate (62.2%) but higher ash (10%), fat (4.8%) and crude fiber (8%) contents than wheat flour. The moisture, crude protein, ash, fat, crude fiber and carbohydrate contents of wheat flour were 10, 11, 0.7, 2.0, 1.0 and 75.3%, respectively. The calcium (96.5mg/100g), sodium (30 mg/100g) and potassium (739mg/100g) contents of PPF were significantly higher (p <0.05) than those of the wheat flour which were 29, 3.5 and 315 mg/100g, respectively. However, wheat flour had significantly higher levels (p<0.05) of phosphorous and magnesium than PPF. The length, width and height of the 100% wheat flour cake were not significantly different (p>0.05) from those of the cakes containing PPF. However, the 100% wheat cake was heavier and occupied more volume than the cakes containing PPF. The 100% PPF cake was more dense than the other cakes. The cakes containing up to 20% PPF were not significantly different (p>0.05) from the 100% wheat flour cakes in colour, taste, flavour, texture and overall acceptability. The 20% PPF cakes had higher contents of ash, fat, crude fiber, calcium, sodium and potassium than the 100% wheat flour cakes.

Key words: plantain peel, wheat, cake, chemical composition, sensory quality, physical attributes.

Key words:

Akubor and Ishiwu