Proximate and Sensory Evaluation of Cake Produced from Blends of Wheat and Mango Kernel Flours

This study was aimed at producing cake from the blends of wheat flour and mango seed kernel flour. Mango seeds of German variety were procured from local farms. Kernels were separated from seeds and processed into flour through various processing steps. This study was carried out to investigate the effect of mango kernel flour on the sensory qualities and proximate composition of cake. Composite flour was formulated by mixing all-purpose wheat flour with mango kernel flour as follows: Sample A11 (100% wheat: 0% Mango kernel), B22 (97.5% wheat: 2.5% Mango kernel), C33 (95% wheat: 5% Mango kernel), D44 (92.5% wheat: 7.5% Mango kernel), E55 (90% wheat: 10% Mango kernel), F66 (0% wheat: 100% Mango kernel). These composite flours were used to produce cakes. The sensory evaluation of the formulated cakes was carried out using a 9-point Hedonic scale. The results showed that the acceptability of the quality attributes of the cake sample decreased with increasing substitution of wheat flour with mango kernel flour. However, Samples A11, B22 and C33 recorded the highest overall acceptability scores of 8.00, 7.33 and 6.30. Hence these samples were further analyzed for their proximate composition using standard method. The result showed significant variation (p < 0.05) in the proximate composition. The values obtained ranged from 26.36 – 33.25 (moisture), 7.65 -9.66 (ash), 3.31-5.36 (fiber), 6.79-17.56 (protein), 15.20 – 16.65 (fat) and 23.59 – 39.60 (carbohydrate). It was concluded that inclusion of up to 5% mango kernel flour in wheat cake production would yield products of acceptable quality.