Thesis Abstract

Abstract
The production and assessment of acceptability of cake from a blend of carrot and wheat flour original was conducted to explore the potential of incorporating carrot into cake recipes to enhance nutritional value and sensory attributes. The study aimed to develop a cake recipe using a blend of carrot and wheat flour and evaluate its acceptability among consumers. Fresh carrots were washed, peeled, and grated before being incorporated into the cake batter along with wheat flour, sugar, eggs, baking powder, salt, and vegetable oil. The ingredients were mixed according to a standardized procedure and baked in a preheated oven. The resulting carrot-wheat flour cake was evaluated for its physical characteristics such as color, texture, and volume, as well as its sensory attributes including taste, aroma, and overall acceptability. The physical analysis revealed that the carrot-wheat flour cake had a rich orange color due to the presence of carrots, a moist and soft texture, and a good volume. The sensory evaluation conducted with a panel of trained judges and consumers indicated that the cake was well-received in terms of taste, aroma, and overall acceptability. The incorporation of carrots not only added nutritional value by increasing the fiber content and antioxidant properties of the cake but also contributed a subtle sweetness and moistness to the final product. Consumer acceptability tests were carried out to assess the preference for the carrot-wheat flour cake compared to a standard wheat flour cake. Participants sampled both cakes and rated them based on various attributes. The results showed that the carrot-wheat flour cake was favored for its unique flavor profile, moistness, and overall desirability. In conclusion, the production of cake from a blend of carrot and wheat flour original yielded a product that was not only visually appealing and nutritious but also well-accepted by consumers. The incorporation of carrots into cake recipes presents an opportunity to enhance the sensory experience and nutritional quality of baked goods. Future research could focus on optimizing the carrot-wheat flour ratio for further improving the cake's attributes and exploring different variations of carrot-based cakes for a wider consumer appeal.

Thesis Overview

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Humans have consumed bakery products for hundreds of years. Among the different bakery products is the cake. Cakeis a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards andpies. Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and leavening agents, such as baking soda and/or baking powder. Common additional ingredients and flavourings includedried, candied or fresh fruit, carrot, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit (Modestus, 2011 and Akubor, 2011).

Cakes are an important baked product in human diet and are usually eaten with soft drinks, juice or tea and are also used as weaning food for infants. Carrot on the other hand is grown on a large scale in Northern Nigeria (Asagbara and Oyewole, 2010). However, it is widely consumed in all parts of Nigeria. Indeed, the consumption of carrot in Nigeria has increased tremendously in recent years because of the increased awareness of its benefits. Among vegetables, carrot is the best source of carotene which is the precursor of vitamin A, an essential nutrient for maintaining health (Heiman, 2010). Carrot also contains oxycarotenoids such as leutin, which has been shown to be protective against colon cancer in man and woman (Jonas, 2011). Appreciable amounts of other vitamins, minerals and anthocyanins are also found in carrot. Though, in Nigeria, local utilization of carrots is mostly limited to direct unprocessed eating. Carrot can be dehydrated, Therefore, dehydrated carrot could be processed into flour for foods to increase vitamin A and mineral contents. Since carrot is a valuable micronutrients source, drying techniques to be employed for this purpose should ensure maximum nutrient retention. With these considerations in mind it means that the production of cake with the blend of carrot and wheat flour will make a rich nutrients food. Therefore, this study will present the production and assessment of acceptability of cake from a blend of carrot and wheat flour.

1.2 STATEMENT OF THE PROBLEM

The preparation of carrot flour Fresh and well graded carrot fruits, wheat flour and other ingredients for the production of carrot cake is a necessity. Hence, the study intends to solve the problems of achieving an enrich tasty carrot cake. Hence, it seeks to solve the problems of;

1. Lack of knowledge for carrot cake production

2. The acceptability of carrot cake

3. Inadequate ingredients for carrot cake production

4. To provide a simple an efficient recipe for carrot cake production

1.3 OBJECTIVES OF THE STUDY

 

The aim of this project is to present a study on the production and assessment of acceptability of cake from a blend of carrot and wheat flour.

       Therefore, the specific objectives are as follows;

1. To produce carrot cake

2. To examine the extent of acceptability of carrot cake

3. To state the ingredients used for carrot cake production

4. To provide a simple and efficient recipe for carrot cake production

1.4 RESEARCH QUESTIONS

1. How can carrot cake be produced?

2. To what extent is the acceptability of carrot cake?

3. What are the ingredients used for carrot cake production?

4. Is a simple and efficient recipe for carrot cake production provided?

1.5 SIGNIFICANCE OF THE STUDY

The significance of the study cannot be overemphasized. This is because cake making need to consider the benefits of nutrients that would be contained in the product. Hence, the blend of carrot and wheat flour will help increase nutrients value.

       Also, the recipe that will be provided in this study will aid anyone who intend to carryout cake production as business, since it will help the person to have knowledge of carrot cake production.

       Also, with this study one could start his/her own cake making business and this will in turn benefits the masses for employment and the government in terms of revenue.