SENSORY EVALUATION AND VITAMIN CONTENT OF WHEAT BASED CAKE MIX

The study "Sensory Evaluation and Vitamin Content of Wheat-Based Cake Mix" investigates the incorporation of germinated pearl millet flour into wheat-based cake mixes, focusing on its effects on vitamin content and sensory attributes. Wheat flour, traditionally used in baking, lacks a diverse nutritional profile. The addition of pearl millet flour, rich in vitamins A, B6, B9, D, and E, aims to enhance the nutritional value of cakes without compromising sensory qualities such as appearance, texture, flavor, taste, and overall acceptability. The experimental approach involved preparing different cake formulations by varying the proportions of wheat and pearl millet flour. Sensory evaluations were conducted using a 9-point Hedonic scale, assessing parameters such as appearance, texture, and taste, while vitamin content was analyzed using High-Performance Liquid Chromatography (HPLC). Results showed that increasing the proportion of pearl millet significantly enhanced the vitamin content, particularly vitamins A, B9, D, and E, with 40% pearl millet inclusion yielding the highest levels. Vitamin A ranges from 12.31 to 31.22, Vitamin B6 ranges from 1.16 to 1.97, Vitamin B9 ranges from 29.33 to 49.27, Vitamin D ranges from 0.23 to 0.77, Vitamin E ranges from 1.35 to 4.26. Sensory analysis indicated that cakes with moderate millet inclusion (up to 30%) maintained acceptable sensory attributes, while higher levels of millet (40%) slightly impacted texture and flavor but improved appearance and overall acceptability with appearance, texture and flavor ranges from 6.95 to 7.55, 4.95 to 7.15, 5.70 to 7.30 respectfully. Taste and over acceptability ranges from 5.70 to 7.30 and 5.45 to 7.55 respectively. This study highlights the potential of incorporating germinated pearl millet flour into cake mixes to create nutritionally enhanced products. The findings provide insights for developing healthier bakery products, catering to health-conscious consumers seeking both sensory satisfaction and nutritional benefits. Further research could explore optimizing formulations to balance sensory quality with the nutritional advantages of pearl millet flour.