ABSTRACT
Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake. This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30% avocado paste. Colour analysis and texture of the cake was evaluated. Results shows L*, a* and b* value of the cakes ranged from 48.56-54.96, 4.83-6.68 and 14.40-22.60 respectively. The peak force of the cakes ranged from 112.00-267.00. It was concluded that the cake produced from 90% wheat flour substituted with 10% avocado paste was most preferable in terms of the light colour properties and average texture.
TABLE OF CONTENT
Title Page
Certification i
Dedication ii
Acknowledgment iii
Abstract iv
Table of Contents v
CHAPTER ONE 1
1.1. Introduction 1
1.2. Justification 3
1.3. Aim and Objectives 3
CHAPTER TWO 4
2.0 Literature Review 4
2.1.1 Background of Cakes 4
2.1.2 Description of Cakes 5
2.1.3Nutritional Composition of Cakes 5
2.1.4Cakes Consumption in Nigeria 5
2.1.5Use of Composite Flour for Cakes Making 6
2.1.6 Cakes Production with Whole Wheat Flour 6
2.1.7 Cake Production Process 7
2.1.8 Steps in Cake Formulation 8
2.2.1Background of Avocado 9
2.2.2Description of Avocado 9
2.2.3 Fruit Care and Conservation 10
2.2.4 Composition of Avocado 10
2.2.5Chemical Composition of Avocado 11
2.2.6Nutritional Value and Benefits of Avocado 11
2.3.1Background of Wheat Flour 12
2.3.2Nutritional Composition of Wheat Flour 13
2.3.3 Types of Wheat Flour and Its Uses 15
2.3.4 Wheat Stem, Fruit and Seed 16
2.3.5 Wheat Germ 16
2.3.6 Wheat Bran 17
2.3.7 Medicinal Properties of Wheat 17
CHAPTER THREE 19
3.0 Materials and Method 19
3.1 Materials 19
3.1.1Sources of materials 19
3.1.2Cake Ingredient 19
3.1.3 Avocado Paste 19
3.1.4Cake Preparation 19
3.2.0 ANALYSIS 21
3.2.1Colour Determination of Cake 21
3.2.2 Texture Profile of Cakes 21
CHAPTER FOUR
4.0 Results and Discussion 22
4.1 Results 22
4.2 Discussion on colour analysis24
4.3 Discussion on texture analysis 25
CHAPTER FIVE
5.0 Conclusion and Recommendation 27
5.1 Conclusion 27
5.2 Recommendation 27
References 28
Appendix 30