Nutritional Composition and Functional Properties of Cake from Blends of Unripe Plantain and Sweet Potato Flour Enriched with Pallid Emperor Moth

Abstract

Aims: This study evaluated the quality attributes in the proximate, mineral and functional properties of cake produced from unripe plantain and sweet potato composite flour enriched with edible insect pallid emperor moth. Study Design: The design of the study is experimental. Place and Duration of Study: The study took place at the processing laboratory of the Department of Food Technology, University of Ibadan, Ibadan between January 2024 and March 2024. Methodology: Flour blends from unripe plantain and sweet potato were evaluated and prepared in different proportions. The cakes produced were subjected to proximate and mineral analysis while the flour blends were also subjected to functional analysis using AOAC methods. Results: The proximate composition of the cake produced ranged from 8.44 to 10.41%, 8.90 to 13.10%, 10.02 to 14.19%, 0.90 to 5.04%, 1.34 to 2.02%, 58.88 to 73.03% for moisture, protein, fat, fibre, ash and carbohydrate content, respectively. The mineral content results showed that sample F had the highest values of calcium, potassium, iron and sodium content. The study also indicated that the levels of calcium, iron, potassium and sodium were abundant in the sample blends. The functional properties ranged from 0.68 to 0.73 g/L, 1.20 to 1.90 mL/g, 1.20 to 1.80 mL/g, 70 to 78% and 1.04 to 1.24 g/mL for bulk density, oil absorption capacity (OAC), water absorption capacity (WAC), dispersibility and wettability, respectively. Conclusion: The results obtained indicated that the cake produced from sample D, E, and F had notable increase in protein, fat, ash and fibre contents and the flour blend had great potential as a functional ingredient in partial substitution of wheat flour in the diets, particularly in the developing countries and thus the edible insect flour improves the nutritional quality of the flour blends.