Evaluation of Proximate Composition, Minerals Content and Sensory Properties of Cake Formulated with Fermented Sorghum Flour
Authors
- Mmuoh, Chinenye Sabina Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria
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Ezegbe, Clement Chinedum
Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria
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Anene, Nkemakonam Maryann
Keywords:
Cake, fermented, flour, minerals, sorghumAbstract
Objective: This study aimed to determine the proximate composition, mineral content, and sensory attributes of composite cake samples prepared from varying proportions of fermented sorghum and wheat flours.
Materials and Methods: Six cake formulations were produced using fermented sorghum flour and wheat flour: BBM (30:70), BBS (40:60), BBT (10:90), BBZ (20:80), BBL (100% fermented sorghum flour), and BBY (100% wheat flour). Fermented sorghum flour was obtained through a 72 hrs fermentation process. All samples were evaluated for proximate composition, mineral content and sensory properties using standard analytical procedures.
Results: Fermentation significantly (p<0.05) enhanced the mineral composition of the cake samples. Calcium ranged from 123-330 mg/100 g, phosphorus from 88.33-200 mg/100 g, and potassium from 126-210 mg/100 g. The control sample (BBY, 100% wheat flour) contained 217 mg/100 g calcium, 177 mg/100 g phosphorus, and 142 mg/100 g potassium. BBL (100% fermented sorghum flour) exhibited the highest mineral concentrations. Sensory evaluation indicated that all samples were generally acceptable to panelists.
Conclusion: The findings demonstrate that fermented sorghum flour is a nutritionally valuable ingredient capable of enhancing the mineral content of bakery products. Its use-either alone or in combination with wheat flour-can produce cakes with acceptable sensory characteristics, supporting its potential application in functional food development.
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Copyright (c) 2026 Mmuoh, Chinenye Sabina, Ezegbe, Clement Chinedum, Anene, Nkemakonam Maryann
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
