PRODUCTION AND COMPARATIVE PROXIMATE ANALYSIS OF CAKES, BREADS AND COOKIES USING PLANTAIN FLOUR AND POTATOE FLOUR
2nd Biennial Conference
Authors
Abstract
The study investigatds the production and proximate composition analysis of cake, bread and cookies using
plantain and potatoe flour. The cake, bread and cookies produced from plantain flour and potatoe flour blends
50:50% in proportion and 100% of plantain flour and 100% potatoe flour respectively. The product were
subjected to proximate analysis to determine the moisture, crude protein, crude fibre, crude fat, Dry matter,
carbohydrate and were also subjected to sensory evaluation on taste, texture color, appearance and overall
acceptability. The results showed that sample A1 (Cake) (100% P) had crude proteins 8.05: ash content 0.40:
crude fibre 1.3:, fat 9.50: dry matter 85.15, moisture 14.85: and carbohydrate 65.90. Sample A2 (50:50%) had
crude protein, 12.25: ash content, 2.10: crude fibre, 1.23: fats 8.90, dry matter, 87.40: moisture, 12.60: and
carbohydrate, 62.80. Sample B1(Bread) (100%) had crude protein, 6.65: ash content, 1.60: crude fibre, 1.33:
fats, 8.50: dry matter, 84.30: moisture, 15.70: and carbohydrate 66.22 Sample B2 (50:50%) crude protein, 18.55:
ash content, 2.20: crude fibre, 1.20: fats, 11.20: dry matter, 98.10: moisture, 10.90: and carbohydrate, 55.95.
Sample C1 (Cookies) (100%) crude protein, 5.60: ash content, 1.80: crude fibre, 1.36: fats, 9.10: dry matte,r
85.70: moisture, 14.30: and carbohydrate, 67.84: Sample C2 crude protein, 9.80: ash content, 12.10: crude fibre,
1.29: fats, 9.70: dry matter, 87.57: moisture, 12.43: and carbohydrate, 64.68: respectively. The sensory
evaluation of the product showed that the implication of this finding is that cake with 100% plantain flour had
higher taste preference potatoe flour. The insignificance difference in overall acceptability of the snacks as well
as minimum overall acceptability score of the snacks, which exceeds 13.3 in a 6-point hedonic scales (likeness)
scale, indicates that the sensory qualities of snacks product are generally acceptable to the consumer. Cookies
with 50% plantain flour and 50% potatoe flour, and cookies 50% plantain flour and 50% potatoe flour are
therefore recommended for consumption because of their richness in crude protein and carbohydrates.
Keywords
Comparative, proximate analysis, plantain flour, cookies, bread, cake
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