Proximate Composition and Consumer Acceptability of Wheat-Soy Composite Rock Cake

Abstract

Cookies are traditionally made from soft wheat, a cereal, which is cultivated mostly in temperate regions but imported by countries in the tropics with unfavorable climatic conditions to cultivate the cereal. The aim of the study was to determine the proximate composition and consumer acceptability of rock cakes developed from soy flour. Four different products were thus formulated viz., 0%, 20%, 25% and 75% being replaced with soy flour equivalence in each sample. Samples were examined for their proximate composition using AACC, 2000 methods. Sensory evaluation was also conducted under a 7-point hedonic scale, where 1 represented dislike extremely and 7 represented like extremely. Data was analyzed using SPSS v 20 at 95% confidence interval. Proximate composition analysis showed no significant difference between the means of the constituent nutrients measured. However, the proportionate increased percentage fat, fiber and protein; 26+2.45, 2.00+0.28 and 16.80+2.94 respectively, showed the potential effect of soybean flour in the production of rock cakes. The sensory analysis also showed no significant difference at P < 0.05 between the means and according to the hedonic scale evaluation, WSR11, WSR12 and WSR13 composite rock cakes compared to WSR10, the 100% wheat flour rock cake were “moderately liked” and “like very much” that is, between 5.3 to 6.6 by the fifteen semi-trained panelist. In effect, soybean flour could serve as a nutrient fortification raw product component and as well, to be accepted by consumers of pastries.

Keywords: Rock cakes, proximate analysis, sensory analysis, consumer acceptability, hedonic