EFFECT OF ADDITION OF GERMINATED MORINGA SEED FLOUR ON THE QUALITY ATTRIBUTES OF WHEAT-BASED CAKE

Abstract

The effects of substituting germinated Moringa seed flour for wheat flour on the rheological properties of flour blends and cake quality were investigated. Wheat and germinated Moringa seed flour were blended at different proportions. Pasting properties of wheat flour were influenced by germinated Moringa seed flour substitution. Substitution of the germinated Moringa flours for wheat flour increased protein, crude fiber, iron, calcium and zinc contents of cakes from 13.14 to 23.10%, 0.71 to 2.52%, 2.95 to 7.88 mg/100 g, 48.29 to 54.56 mg/100 g and 0.86 to 1.44 mg/100 g, respectively, while carbohydrate content decreased from 65.40 to 51.08%. Physical properties of cakes were influenced by substitution of germinated Moringa seed flour for wheat. There was no significant (P 0.05) difference in crust and crumb color, aroma and texture between 100% wheat cake and composite cakes. The taste and overall acceptability of composite cakes up to 30% germinated Moringa seed flour substitution were not significantly (P 0.05) different from the whole wheat flour cake.