Utilization of Orange Fleshed Sweet Potato in cake making.
Abstract
Increasing prices of wheat have sparked a need for cheap and nutritious food sources like Orange Fleshed Sweet potatoes (OFSP) in production of baked goods such as cakes. This study
evaluated the effect of substituting OFSP during baking on cake quality. Cakes were made by
baking a mixture of wheat flour, OFSP puree, sugar, baking powder and salt at 160°C for 25
minutes. The cakes were assayed for proximate composition sensory acceptability and microbial quality. Cakes made from substitution of 50% OFSP puree were compared to those made only
from wheat. Cakes made from OFSP puree had a significantly higher (p>0.05) proximate
composition of moisture (30.81%), carbohydrates (81.99%) and fat (41.89%). The cakes made
from OFSP puree were more sensory acceptable by the panellists with a score of 8.0.The shelf
stability was observed over a week’s time and the vitamin A content and moisture content
reduced over time. The microbial quality of the OFSP puree cakes met the standards set by the
Uganda National Bureau of Standards (UNBS) unlike those made from wheat. This study
showed that OFSP puree can be used to make nutritious, acceptable and safe cakes