Proximate Composition and Microbiological Qualities of Cakes Made with High-Quality Cassava Flour
| dc.contributor.author | John Praise Alimi, Samuel Aondoaver Ahemen, Janet Omolola Alimi, Lateef Oladimeji Sanni, Wasiu Awoyale & Abubakar Adegboyega Akanni | |
| dc.date.accessioned | 2025-07-21T09:14:58Z | |
| dc.date.available | 2025-07-21T09:14:58Z | |
| dc.date.issued | 2025-06-01 | |
| dc.description.abstract | Proximate properties depict the nutritional value that food can provide, while microbiological quality critically determines the food safety, as this relates directly to public health. This study evaluated the proximate composition and microbiological qualities of cakes made with high-quality cassava flour (HQCF) derived from selected cassava varieties. The unit operations involved in processing cassava roots include harvesting, peeling, washing, grating, pressing, pulverizing, and flash drying at 120 °C for 8 minutes. The flash-dried grits were milled using a cyclone hammer mill with a 250 μm screen. The fine flour produced was then allowed to cool, packaged in high-density polyethylene bags, and stored at ambient temperature. Cakes prepared with HQCF from these cassava varieties, along with wheat flour as a control, were analyzed for proximate composition and microbiological properties. Data analysis was conducted using ANOVA via SPSS (version 25.0), with significant differences determined by Duncan's Multiple Range Test. The results obtained indicated that there were significant difference (p≤0.05) in the nutritional composition of the cake samples, which are moisture (15.13±0.04% to 23.70±0.07%), protein (3.11±0.01% to 5.71±0.36%), fat (14.93±0.80% to 17.43±0.11%), ash (1.28±0.11% to 2.10±0.07%), fiber (0.35±0.00% to 0.58±0.04%), and carbohydrate content (51.32±0.04% to 63.38±0.13%). Microbiological analysis indicated an acceptable quality level, as the mold and yeast counts were minimal, likely due to the lethal effects of the baking temperature. Cakes made with HQCF demonstrated nutritional and microbiological properties comparable to those made with 100% wheat flour. | |
| dc.identifier.citation | Alimi, J.P., Ahemen, S.A., Alimi, J.O., Sanni, L.O., Awoyale,W. and Akanni, A.A. (2025). Proximate Composition and Microbiological Qualities of Cakes Made with High-Quality Cassava Flour. Dutse Journal of Pure and Applied Sciences, 11(2b), 140-148. | |
| dc.identifier.other | https://dx.doi.org/10.4314/dujopas.v11i2c.15 | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/5748 | |
| dc.language.iso | en | |
| dc.publisher | Faculty of Science, Federal University Dutse, Jigawa State – Nigeria | |
| dc.relation.ispartofseries | 11; 2 | |
| dc.title | Proximate Composition and Microbiological Qualities of Cakes Made with High-Quality Cassava Flour | |
| dc.type | Article |