Abstract:
The present study was carried out to determine the possibility of utilization of underutilized
but high nutritional ash plantain corm flour and butter cake as a value addition to
the flour. Butter cake which was incorporated into ash plantain corm flour and wheat
flour was developed to appraise the quality of the cakes. Several composite mixes of
ash plantain corm flour and wheat flour in the ratios of 100:00, 75:25, 50:50, and 25:75
were created. Sensory evaluation was conducted for the prepared cake samples for 30
untrained panelists using five-point hedonic test. Friedman test and Tukey pairwise
comparison test (One-way ANOVA) were conditioned to analyse the sensory data to
check the significant differences among the samples. As stated by the statistical analysis,
75% wheat flour and 25% ash plantain corm flour mixture was given the expected
sensory attributes to the cakes from the ash plantain corm flour incorporated samples.
According to the proximate composition, it was found that moisture, crude protein,
crude fat, crude fiber, and ash percentages of the butter cake as 7.25, 18.67, 7.66,
17.13, 21.25 and 1.82 respectively. CT3 Brookfield texture analyzer was used to analyze
the textural properties of the best formulated cake sample. Hardness, adhesiveness,
resilience, cohesiveness, gumminess and chewiness of the 25% ash plantain corm flour
was 162.00 g, 0.11 mJ, 0.43, 0.86, 131.84 g, and 5.83 mJ respectively. In conclusion,
ash-plantain corm flour can be effectively incorporated into butter-cake with desired
physicochemical, microbiological, and acceptable sensory properties. The expected shelf
life may be 21 days of period.
