Functional Properties of Wheat Flour Supplemented with Unripe Plantain Flour and Quality Assessment of the Cake Made from The Blends

Abstract

This study evaluated the functional, nutritional, and sensory properties of cakes made from unripe plantain–wheat composite flour. Seven different formulations were prepared using varying proportions of unripe plantain and wheat flour: A (80:20), B (60:40), C (50:50), D (40:60), E (20:80), F (100% wheat), and G (100% plantain). Functional property results revealed significant (p < 0.05) differences among samples. Sample B had the highest bulk density (0.87 g/cm³), water absorption (1.80 g/g), and oil absorption (1.80 g/g), while sample G had the highest swelling power (9.74 g/g) and lowest wettability (68 seconds). Foam capacity and stability were highest in sample F (23.33% and 13.30%, respectively), and sample G had the lowest gelatinization temperature (70.7°C). Proximate analysis indicated that sample G had the highest crude fiber (2.80%) and moisture content (22.14%), while sample F (100% wheat) recorded the highest carbohydrate content (63.21%). Protein and fat contents were highest in sample B (8.50% and 9.34%, respectively). Mineral analysis showed that sample G (100% plantain) was richest in potassium (244.05 mg/100g) and sodium (148.71 mg/100g), while calcium was highest in sample F (36.19 mg/100g). Sample C had the highest iron content (0.081 mg/100g). Vitamin analysis revealed that sample E (20% plantain, 80% wheat) had the highest Pro-Vitamin A (ß-carotene) (0.729 mg/100g), while vitamin C was highest in sample C (76.029 mg/100g) and E (76.037 mg/100g), with significant (p < 0.05) differences observed across samples. Sensory evaluation showed that sample G (100% plantain) was most preferred in terms of appearance (9.00), texture (8.00), taste (8.00), and overall acceptability (9.00), closely followed by sample C (50:50 blend) and sample A (80:20 blend). Overall, the study concluded that blending unripe plantain with wheat flour enhances the nutritional composition of cake and improves certain sensory attributes. A 50:50 or 80:20 blend of plantain and wheat flour is recommended for optimal nutritional benefit and consumer acceptability.