Rita Elsie Sanful
Department of Hotel, Catering and Institutional Management, Cape Coast Polytechnic, P.O. Box AD50, Cape Coast, Ghana
Sophia Darko
Department of Hotel, Catering and Institutional Management, Accra Polytechnic, P.O. Box 561, Accra, Ghana
ABSTRACT
The proximate and sensory analysis of the cassava-cocoyam supplemented wheat flour rock cake has been made. This was done to investigate the nutritional value and the general acceptability of the cassava flour and cocoyam flour supplemented rock cake. The proximate analysis indicate that the moisture content, ash and the carbohydrate increase with increasing cassava and cocoyam flour concentration. Generally the ash content of composite rock cakes increases as the level of supplementation increases implying that the inorganic nutrients in the composite rock cake is richer than that of wheat rock cake. It is observed from the organoleptic analysis that generally, whole wheat rock cake and cassava and cocoyam supplemented rock cake with cassava and cocoyam flour up to 30% is preferred to rock cake with cassava and cocoyam flour beyond 30%. Thus cassava and cocoyam flour can be used to substitute for wheat flour up to about 30%.
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How to cite this article
Rita Elsie Sanful and Sophia Darko, 2010. Production of Cocoyam, Cassava and Wheat Flour Composite Rock Cake. Pakistan Journal of Nutrition, 9: 810-814.
DOI: 10.3923/pjn.2010.810.814
URL: https://scialert.net/abstract/?doi=pjn.2010.810.814
DOI: 10.3923/pjn.2010.810.814
URL: https://scialert.net/abstract/?doi=pjn.2010.810.814
REFERENCES
- Ojinaka, M.C., E.N.T. Akobundu and M.O. Iwe, 2009. Cocoyam starch modification effects on functional, sensory and cookies qualities. Pak. J. Nutr., 8: 558-567.
CrossRefDirect Link - Ihekoronye, A.I. and P.O. Ngoddy, 1985. Integrated Food Science and Technology for the Tropics. Macmillian Publisher, London, United Kingdom, ISBN: 9780333388839, Pages: 386.
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