ACCEPTABILITY OF COMPOSITE FLOUR IN CAKE MAKING

EAde Iyiade

Department of Hoapitality Management.

Lagos State Polytechnic, Ikorodu

Abstract

This study focus on the Acceptability of Composite Flour in Cake

Making. Twenty respondents were used for the study..Five hypotheses

were tested the result obtained indicate that composite flour can be

used to

prepare cake, and such cake can favorable compete with the one

solely produced from wheat flour.

In conclusion cake produce from composite flour is very nutrition

because of the soybeans presence in it, by enhancing it’s taste,

moisture nutrition value,

Key Words: Cake, Flour, Acceptability, Nutrient, Composite Flour,

Soybean Flours, Wheat Flour

Introduction

Composite flours are quite different from the ready-mixed

flours familiar to millers and bakers. Whereas ready-mixed

flours contain all the non-perishable constituents of the

recipe for a certain baked product, composite flours are

only a mixture of different vegetable flours rich in starch

or protein, with or without wheat flour, for certain groups

of bakery products. This gives rise to the following

definition:

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“Composite flours are a mixture of flours from tubers rich in starch

(e.g. cassava, yam, sweet potato) and/or protein-rich flours (e.g. soy,

peanut) and/or cereals (e.g. maize, rice, millet, buckwheat), with or

without wheat flour”

In these two decades, bread consumption increased

continuously in many of the developing countries. There

were three main reasons for this;

a steadily growing population;

changes in eating habits;

an overall increase in income, which meant that a

larger proportion of the income could be spent on

food.

In these developing countries the imports of wheat had an

increasingly adverse effect on the balance of trade. For

these reasons the FAO and these developing countries were

interested in the possibility of replacing the wheat needed

for making baked goods, and also pasta, wholly or partly

with flour obtained from home-grown products. Possible

sources were tuberous plants rich in starch such as

cassava, yams, sweet potatoes, protein rich flours such as

soy and peanuts, and other cereals including maize, rice,

millet and sorghum, flours became the subject of numerous

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studies. For the developing countries the use of composite

flours had the following advantages:

A saving of hard currency;

Promotion of high-yielding, native plant species;

A better supply of protein for human nutrition;

a better overall use of domestic agriculture

production (Berghofer, 2000; Bugusu et al., 2001)

The goal of earlier research with composite flours was

to save the largest possible percentage of wheat flour

in the production of certain baked products. The

extent to which wheat flour could be replaced by other

vegetable flours naturally depended on the nature of

the products to be baked.

In this field the focus of the tests was on producing hard

and soft biscuits, with or without the use of wheat flour.

As a rule, the composite flour containing wheat consisted

of 70 – 80% wheat flour and 20 – 30% soy flour. In cases

where no wheat was included, a mixture of 100%

sorghum/millet flour or 50% cassava starch, 20% milk powder

and 30% soy flour was used.

The use of composite flours with or without wheat gives

rise to technical problems in the production of based

goods. From the baker’s point of view the most important

component of wheat flour is the protein of the gluten that

plays a decisive role in dough formation, gas retention and

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the structure of the crumb. If flour mixtures containing

little or no wheat are used, certain tricks have to be

employed to achieve a properly leavened product in the end.

In 1954 Rotsch, and in 1961 Jongh, pointed out that better

dough structures and also better leavening of the bread can

be achieved by using substances such as pre-gelatinized

flour and/or emulsifiers when working with composite flours

with or without wheat. Besides monoglycerides (0.5 –

1.0%), calcium and sodium stearoyl lactylate (CSL and SSL)

were used successfully at a dose of 0.5 – 1.0% (flour

basis). Carboxymethl cellulose, alginate, guar, carob gum

and also pre-gelatinized potato starch were used as binding

agents.

The limit for the addition of cassava/maize/rice to wheat

flour for bread and small baked products is at least 50 –

80% wheat flour. The percentage depends on the baking

quality of the imported wheat flour concerned. In the case

of biscuits it is possible to replace wheat flour

completely.

Soybeans are legumes which grow throughout the world and constitute

one of the world’s major food crops. Soybeans as food are very

versatile and a rich source of essential nutrients. They are also

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an excellent source of good quality protein comparable to other

protein food, and suitable for all ages.

Soy protein supplies all nine essential amino acids and provides

many functional benefits to food processor and for a healthy diet

soybean (glycine max) is a leguminous plant related to clover, peas,

and alialia.

The plant is classed as an oil seed rather than a pulse and it is

sometimes referred to as greater beans or edemame.

The bulk of the crop is solvent extracted for vegetables oil and

then defatted soy meal is used for animal feed. Soya can be

disguised on food labels in many different ways: as hydrolyzed

vegetable proteins, soy protein isolate, protein concentrate,

tethered vegetable protein (TVP), vegetable oil, plant sterols, or

as the emulsifier lecithin. Soya is also used extensively in

agricultural feeds for intensive chicken, beef, diary, pig and fish

farming. Therefore we are very likely to be eating if indirectly

whenever we eat egg, milk meat or fish. Soya flours were developed

in the 1940s by grinding and screening defatted flakes, this flour

are used to extend the shell-life of many products and improve the

colour of pastry crust. The flour is gluten-free, which means it

can be use with wheat or rye flour on bread making and other baked

products. Soy flour is generally made from dehulled usually heat-

processed whole soybeans or defatted soyabean flakes.

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Soybean flour is one of the easiest soy foods to introduce into

people’s diet to greatly implore their nutritional value without

significantly altering their cost or the people’s eating habits.

Soybean has been grown for numerous years as food for millions of

people and as a feed ingredient for livestock. Most people do not

think of the other benefits for soybean. Many products are being

created every year due to research efforts founded by soybean. Below

is a list of the many industrial and food use products using soybean

or soybean – derived products as one of the main ingredients.

Whole soybean product – food uses.

Baked soybeans

Full fat flour:

Bread

Candy

Doughnut mix

Pancake flour

Miso

Natto

Soy milk

Tempeh

Tofu lecithin

Emulsifying agent

Shortening

Candy product

Grits, soy flour, concentrates and isolates:

Alimentary pastes

Baby food

Beer and ale

Soybean- Industrial products

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Diesel fuel

Disinfectant

Core oil

Fungicide

Adhesive

Livestock feed

Textile

Ink

Wall board

Cosmetic

Wheat is a cereal grain other cereal grain include corn (maize)

oats, rice, and rye. Wheat is more popular then any other cereal

grain for use in baked goods. When flour is mixed with water, a

complex protein called glutein develop.

Wheat is also preferred because of its mild, and nutty flavour in

fact, wheat is the only common cereal grain that contains sufficient

glutenin and gliadin for the formation of good quality gluten.

Wheat is so widely used because of an important property called

gluten The gluten development is what gives wheat dough an elastic

structure that allows it worked in a variety of ways, and which

allow the retention of gas bubble intact structure, resulting in a

sponge – like texture to the final product.

Wheat flour, which is imported into the country for the production

of various dishes, meager foreign exchange into the economy of other

countries.7

Although, soybean is abundant all over the country, It has not enjoy

wider inclusion in composite flour used in preparation of cake in

fast food restaurant. Evidence abound to the fact that generally,

there is underutilization of composite flour used in preparation of

cake in fast food restaurant, evidence abound to the fact that

generally, there is underutilization of composite flour in

production of cake in quick service restaurant and other related

firms in the hospitality industry.

The under listed questions are to be considered in the study

How can composite flour cake be acceptable?

What are the nutritional value and advantage of cake made from

composite flour?

Will the cake made from composite flour came out better than

the one made from wheat flour?

The general objective of the study of composite flour in cake

making includes:

1. To enlighten people on the suitability of composite flour in

cake making

2. To encourage the use of composite flour in cake making.

3. To educate the general public on the nutritive value of

composite flour

Soybeans is widely available in Nigeria(Koleoso and Onyekwen 1985;

Banigo et al,)

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He noted that European scientists has found the soybean to be free

of starch and “this freedom from starch has repeatedly led

suggestion (in Europe) that soya meal be used in making bread for

diabetics. Lang worthy 1897 mentioned that starch free soybean

were being used in Paris to make a “soybean bread” for diabetics,

however he did not refer specifically to soy flour (although that

was actually what was being used.)

The earliest published research on soy flour in America was done

by pediatricians Rubrah(1909) discussed the possibilities of using

soybeans, ground to a meal, as a valuable addition to the diet of

infant who were sensitive to milk or sick. Harrison (1981)

reported that in Mexico 60% of soy flour used for human

consumption was used in bakery product, not for its nutritional

value but for its functional properties and to replace more

expensive milk and eggs. They found that it gave their baked good

better moisture retention, shell life, texture and colour and more

even browning. But above all it brought them bigger profits.

The use of condensed milk with soy flour was found to be

especially beneficial in infant diet. Ruhrah (1911) gave

additional recipe for using soy flour in diabetic diet in broths

muffin, nut cake, “soybean cake”, breakfast food, pancakes and

tofu.

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In (1914 Looms) reported that a number of united state firm were

“putting out soybean meal or flour on a commercial scale”.

True, 1918 “use soybean flour to save wheat meal and fat” noted

that “experiments with the soybean flour in the experimental

kitchens of the (USDA) office of Home economic show that palatable

dishes can be made using this as one of the ingredients Holmes

(1918) found the digestibility of protein in low fat soy flour to

be 85.3% considerably higher than that of common legumes.

Bowers (1919) at the North Dakota Agricultural experiment station,

in an extensive investigation, found that the protein of properly

cooked soy flour was 91% digestible by humans, and that soy flour

made from dehulled soybeans were more golden in color than that

containing the hulls, in 1917 Amy Daniels and Nell Nichols, at the

university of Wisconsin did the first studies showing that the

protein of soy flour are valuable supplements for correcting the

amino acid deficiencies (primarily lysine) of wheat flour.

COMPOSITION OF SOY BEANS

Soy bean obtained in Nigeria (Bossier variety) according to Banigo et

al, 1986.has the

following composition:

9.7% moisture

43.2% protein

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20% fat

1.5% fibre

5.6% Ash

20.7% carbohydrate

COMPOSTION OF WHEAT

The following table shows some typical examples of how protein and

ash relate to each other in wheat flour

The make up of bread flour

Soft flour is used mostly in pastry and cake making because it is

low in gluten content,

Soy flour is also widely used in baked good; 2-15% is added to

breads, crackers, muffins, doughnuts, cake, rolls, cookies

tortillas, or chapattis, it is also used in pasta products

(spaghetti, noodles, macaroni),processed meats (sausage, bologona

meat loaves) gravies, sauces, soups, cereals etc .

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The various types of soy flour are subjected to various amount of

heat processing for different end use. The more moist heat treatment

(usually steaming which may also be called toasting) , the higher

the protein quality and nutritional value, and the lower the protein

solubility or dispensability.

Heating also greatly reduces the soy beans natural (beany) flour and

inactivates natural enzymes ( lipases, oxidases, peroxidases), thus

improving the flour keeping quality.

Protein of soy flour are valuable supplement for correcting the

amino acid deficiencies (primarily lysine) of wheat flour, and

that soy flour is thus an excellent fortifier for bread.

STATEMENT OF HYPOTHESES

HYPOTHESIS I

HO: There will be no significant difference between Specimen cake A

and Specimen cake B, C, D.

H1: There will be significant difference between Specimen cake A and

Specimen cake B, C, D.

HYPOTHESIS II

HO: There will be no significant difference between Specimen cake B

and Specimen Cake A, C, D.

H1: There will be significant difference between Specimen cake B and

Specimen Cake A, C, D.

HYPOTHESIS III

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HO: There will be no significant difference between Specimen cake C

and Specimen Cake A, B, D.

H1: There will be significant difference between Specimen cake C and

Specimen Cake A, B, D.

HYPOTHESIS IV

HO: There will be no significant difference between Specimen cake D

and Specimen Cake A, B, C

H1: There will be significant difference between Specimen cake D and

Specimen Cake A, B, C

HYPOTHESIS V

HO: There is no similarity among the Specimen cake A,B,C,D .

HO: There is similarity among the Specimen cake A,B,C,D .

MATERIALS AND METHODS

Materials:

Pure Micronized Soybean Flour: (Produced by Willmerc (la cuission

Limited).

Egg(Medium Size) 50gm each

Flavour (Foster Clark’s Culinary Essence Vanilla) Manufactured by

(Foster Clark Product Limited.

Nutmeg Sachet (Tiger Nutmeg Powder) Marketed by Tiger Food Limited

Sugar: Dangote Granulated Sugar

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Margarine: Vega Cooking Margarine Manufactured in Indonesia by Vega

Food Corp. Private Limited.

Wheat Flour: Bake Well Home Self Raising Flour Produced in Nigeria

by Inter State Flour Mills Limited

Equipment used :

(i) Kitchen Scale – HV Scale

(ii)Sun Beam Designed Hand Mixer (for whisking egg)

(iii)Turbo Daewoo International Mixing Machine

(iv)Teaspoon

(v) Continental Gas cooker (Oven)

(vi) Baking tin

Method

The design of this study is experimental. The Production and sensory

evaluation was carried out at the demonstration Restaurant of the

Department of Hospitality Management Lagos State Polytechnic. The

setting was chosen because of the availability of adequate in the

department. The subjects for the research were twenty (20)

respondents registered under graduate students who were randomly

selected from the Department of the Hospitality Management and Mass

Communication Department, Lagos State Polytechnic. Questionnaire was

used to elicit information from respondents. The instrument consist

of 3 sections, Section A which is to measure demographic data of

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respondent, Section B consist of the product and their acceptability

that is taste, colour, texture e.t.c. and Section C measure the

sensory evaluation of the specimens.

SPECIMEN A: Recipe for cake with soyabean flour only

INGREDIENT QUANTITY

Margarine 250g

Sugar 125g

Egg 4 eggs @ 50g m each 200g

Soya beans flour 250g

Nutmeg 2g

Flavour 2 caps

SPECIMEN B: Recipe for cake with wheat flour (self raising flour)

only

INGREDIENT QUANTITY

Margarine 250g

Sugar 125g

Egg 4eggs @50gms each 200gms

Wheat flour 250gms

Nutmeg 2 g

Flavour 2 caps

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SPECIMEN C: Recipe for cake with soyabean and wheat flour

(composite flour) ratio 1:1

INGREDIENT QUANTITY Margarine 250gSugar 125gEggs 4 @ 50gm each 250gSoya beans flour 125gWheat flour 125gNutmeg 2gFlavor 2 cap

SPECIMEN D: Recipe for cake with soyabean and wheat flour

(composite flour) ratio 2:3

INGREDIENT QUANTITY Margarine 250gSugar 125gEggs 4 @ 50gm each 250gSoyabeans flour 100gWheat flour 150gNutmeg 2gFlavor 2 cap

Method

1. Cream margarine and sugar till soft and fluffy and whitish in

colour (for 45minutes)

2. Gradually add the beaten eggs into the cream mix well for

4.18mins

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3. Fold in the sieved flour into the mixture.

4. Add the nutmeg and flavour into the mixture.

5. Place in a lightly greased baking tin and bake in Oven

Temperature-1800C for 45 minutes.

Main experiment`

The subjects were grouped into four comprising of five (5)

subjects per group and were given a copy of the questionnaire

each. They were briefed on what the experiment is all about.

After this they were exposed to each specimen labeled as A, B,

C, D but the real specimen composition were hidden from the

respondents. They were later asked to respond to questions on

section A only. The cakes were then sliced for the respondent

to see the crust, then section B of the questionnaire was

completed after assessing the structure of the cakes. Section C

was completed after tasting each of the specimen.. At each

stage of the experiment the subjects rinsed their mouth with

water after tasting each specimen.

Debriefing

At the end of the experiment, the subjects were debriefed and

enlightened on what experiment was all about.

Control of extraneous variable

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In this vein, therefore, the method used in controlling for

extraneous variable include randomization, counter balancing.

Subjects randomly selected from the population of interest and

were also randomly assigned to treatment condition, thus, given

each respondent equal chances of taking part in the

experiments. Hence avoiding bias that may result in choosing

subjects. Also counterbalancing of specimen were done to ensure

unbiased presentation of prepared products to the subjects.

Choice of statistical analysis

The data generated from the research were organized through the

use of frequency distribution, however, Pearson r, f-ratio and

simple mean was employed for statistical test and analysis.

RESULT

Hypothesis 1

HO: There will be no significant difference between Specimen cake A

and Specimen cake B, C, D.

H1: There will be significant difference between Specimen cake A and

Specimen cake B, C, D.

At 0.05, that is 5% level of significant, r (correlation

coefficient) = r = -0.270, the degree of freedom (df) is 18.

Tabulated coefficient = 0.444.

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The sample mean of the respondent to soybeans flour cake to other

cake gives us 2.10, which simply means that it is slightly preferred

to other which make soybeans cake not to have a significant

different with other. It is said to be negatively weak.

r = - 0.270, df = 18, p< 0.05 (2 tailed)

Hypothesis 2

HO: There will be no significant difference between Specimen cake B

and Specimen Cake A, C, D.

H1: There will be significant difference between Specimen cake B and

Specimen Cake A, C, D.

At 0.05, that is 5% level of significant, r (correlation

coefficient) = r = 0.226, the degree of freedom (df) 18. Tabulated

coefficient = 0.444.

Furthermore, the sample mean of the respondent to wheat flour cake

to other cake gives us 2.85, which is tailored toward the minimum

score of each respondent to the cake. Most of the respondent

slightly preferred wheat flour to other which make wheat flour cake

not to have a significant different with other. It is said to be

positively weak.

r = 0.226, df = 18, p< 0.05 (2 tailed).

Hypothesis 3

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HO: There will be no significant difference between Specimen cake C

and Specimen Cake A, B, D.

H1: There will be significant difference between Specimen cake C and

Specimen Cake A, B, D.

The sample means of the respondent to wheat and soybeans 50: 50 cake

give us 2.95, which simply means that it is preferred to others .It

is said to be slim negatively weak.

r = -0.448*, t cal > t tab.

Hypothesis 4

HO: There will be no significant difference between Specimen cake D

and Specimen Cake A, B, C

H1: There will be significant difference between Specimen cake D and

Specimen Cake A, B, C

At 0.05 level of significant r ( correlation co-efficient) =0.38,

the degree of freedom (df)=18, Tabulated co-efficient =0.444

Furthermore, the sample mean of the respondent to (wheat and

soyabeans flour cake 40:60) to other cake gives us 3.15 which

simply means it is preferred to others, which enable it have a

significant difference to others. It is said to be positively

weak.

r = 0.38, df= 18, p<0.05 ( 2 tailed)

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Hypothesis 5

HO: There is no similarity among the Specimen cake A,B,C,D .

HO: There is similarity among the Specimen cake A,B,C,D .

There is similarity among the cake A, B, C, D having gone through

the sample mean, cake A(2.85) and B is slightly preferred and also C

(2.95) and D (3.15) was preferred that is, having things in common

and the difference is not all that much.

CONCLUSION

This research was carried out to investigate the acceptable of

composite flour in cake making. Sensory evaluation was carried out

to find how people perceive and rate cake produced from composite

flour with respect to appearance, taste, color, texture and general

acceptability. The cake made from soybean flour is slightly

preferred, wheat flour cake and composite flour cake( ratio 40-60,)

was slightly preferred and composite flour cake ( ratio 50-50 ) was

mostly preferred.

Five hypotheses is tested using Spearman Rank Product Moment

Correlation, ANOVA and sample mean at 5% level of significant to

establish the validity of this assumption. It was found that there

is significant difference in the acceptability status of cake

produce with soybeans flour and those produced with wheat flour. The

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research also showed that there is slight similarities between the

cake produced with soybeans flour, wheat flour, composite

flour( ratio 50-50) and lastly composite flour(ratio 40-60. However,

against what was expected the research show that the acceptability

of wheat flour in the production of cake is higher than that of

soybeans flour.

This research project has show that composite flour can be used to

prepare cake, and such cake can favorable compete with the one

solely produced from wheat flour.

The study showed that adding soybeans flour to wheat flour will

result in considerable improvement in the flour`s protein content

and other nutritional element, such as iron, phosphorus and energy.

The adoption and use of this composite flour by populations in which

soybeans is a staple food will likely contribute to reducing the

prevalent protein malnutrition.

Further studies are necessary to determine the full impact of the

consumption of such composite flour on the nutrition status of its

consumers, the shelf-life of the products etc. more study could

still be conducted in how soya beans can be used solely for cake

production.

REFERENCE

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Felicity L. (Should we worry about Soy in our food?)

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Food Drugs Administration (FDA 1999)

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http./Chinese- school-netfirms.com/ soybeans-history. Html

http.//www. soy. be/nutritional value –of-soybean. Php. (Soya beans

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Lang worthy(1897) (History of Soy Flour, Grit) (Soya info centre

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Loomis (1914) ) (History of Soy Flour, Grit) (Soya info centre

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Preeti .S, Kumar .R, Sabapalthy S.N and Bawa A.S (Functional and

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Wayler and other(1983), Oste (1991)

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