Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Abstract

Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary products from composite flour by the consumers. Composite flours with inclusions of Celosia seed flour coded as KEM1 (5%), KEM2 (10%), KEM3 (15%), KEM4 (20%), and KEM5 (100% Celosia flour); and KEM6 (100% wheat flour) which served as control were evaluated for nutrient compositions; cakes (KEM1‐C to KEM6‐C) respectively made were investigated for color and sensory quality using standard methods. Proximate composition depicts the lowest moisture content (6.68%) in KEM1, ash was highest (2.09%) in KEM4; crude fat (1.11%–2.06%), fiber (1.15%–2.41%), and protein (11.7%–13.75%) increased with increased percentage inclusion of Celosia flour. Potassium was the most abundant element (97.30 mg/100 g KEM2). Color characteristics revealed KEM6‐C cake exhibited the highest lightness (79.19) and yellowness (22.35), while KEM5‐C (100% Celosia) had the lowest lightness (24.17). Hue angle for KEM6‐C cake (74.83) indicated a more yellow color. The KEM1‐C and KEM2‐C samples received favorable ratings (7.00–8.12) compared to the control sample (KEM6‐C). The 5%–10% inclusion demonstrated promising nutritional enhancement and potential of the flour blends in cake production.