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Permanent URI for this collectionhttps://repository.ui.edu.ng/handle/123456789/599
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Item Proximate and oragnoleptic analysis of carrot-fortified and vanilla flavoured cakes(2023) Apata, O. C.; Fashipe, J. T.; Meludu, N. T.This study investigated the proximate and organoleptic properties of carrot-fortified and vanilla flavoured cake. Specifically, it determined: proximate composition of carrot-fortified and vanilla flavoured cake: and organoleptic properties of carrot-fortified and vanilla flavoured cake. Samples of the products were prepared using standard methods. The product was divided into two parts, one part was subjected to proximate analysis while the other part was subjected to sensor}' evaluation. Proximate analysis of carrot- fortified and vanilla flavoured cake was carried out using standard methods. Twenty panellists were involved in the sensory evaluation of the products. A 7-point hedonic scale was used to collect data on the organoleptic properties of the samples. Dahl for sensory evaluation were analysed using percentages (%). Result of proximate analysis showed that carrot-fortified cake had the highest content of protein (15.6%). Moisture Content (15.6%)), ash (2.4%). crude fibre (I.2%), Tannins (55mg/100g), Saponins (35mg/100g) 35, Ascorbic Acid (14.5mg/100g), Carotenoids (350µg/100g), Thiamine (0.21mg/100)g), Riboflavin (0.17mg/100g), Niacin (2.65mg/100g) and lowest content of fat (25.0%), carbohydrate (42.2%) when compared to vanilla-flavoured cake. Also, the organoleptic result showed that carrot-fortified cake was ranked higher and accepted by the panellists when compared to vanilla flavoured cake based on the 7-point hedonic scale rating. Rased on these findings it was recommended that: further research could be carried out on the shelf life of carrot cake and mode of preservation with the use of natural preservatives such as vinegar and physiochemical analysis of the cakes during different stages of storage.Item Proximate and organoleptic analysis of cassava-based snack (combo bits) and chin-chin(Home Economics Research Association of Nigeria, 2023-09) Apata, O. C.; Joseph, R. O.This study investigated the proximate and organoleptic properties of combo bits and chin-chin. Specifically, it determined: proximate composition of combo bits and chin-chin, organoleptic properties of combo bits and chin-chin. Samples of combo bits and chin-chin were prepared using standard methods. One part of each product was subjected to proximate analysis while the other part was subjected to sensory evaluation. Proximate analysis of combo bits and chin-chin were carried out using standard methods. Twenty panelists were involved in sensory evaluation of both products. A 9-point hedonic scale was used to collect data on the sensory properties of combo bits and chin-chin. Data for sensory evaluation were analyzed using percentages (%). Findings indicate variations in the proximate analysis values (%) of combo bits and chin-chin. Also, combo bits was ranked higher when compared to chin-chin based on the 9-point hedonic scale rating for overall acceptability. Furthermore, none of the snacks was rated as being disliked (0%). There were however, variations in their ratings for “being liked”, ranging from, for instance, “liked moderately” in colour for combo bits (38.6%), “liked slightly” in colour for combo bits (20.5%), “liked very much” in colour for combo bits (30.1%); for chin-chin, “liked moderately” in colour for chin-chin (38.6%), “liked slightly” in colour for chin-chin (20.5%), “liked very much” in colour for chin-chin (19.3%). Based on findings two recommendations were made.