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