Abstract

This study investigated the quality evaluation of annealed cassava starch-millet flour blend and cake. The annealed cassava starch was substituted into the millet flour at 5, 10, 15, 20, 25 and 50% with other ingredients; sugar, margarine, baking powder and egg and were baked at 170℃ for 30 minutes. The functional, chemical, physical and sensory qualities of the flour and cake were analyzed respectively. Water absorption capacity, oil absorption capacity, swelling capacity, and emulsifying capacity increased from 0.80- 2.80, 0.80-1.70, 0.46-0.59g/ml respectively. While the bulk density decreased from 0.87-0.56g/ml respectively as the substitution level increased. The moisture content, ash content, crude fibre, crude lipid, crude protein and carbohydrate increased from 0.35-2.29, 0.55-9.43, 8.25-14.03, 26.23-31.65, 10.93-21.00, 38.30-47.01% respectively with increase in added annealed cassava starch. The weight, length, height, volume and spread ratio increased from 18.00-21.05g, 4.30-5.65cm 2.00-3.00cm, 1.88-2.20cm3 and 36.00- 55.00 of the blend cakes were also observed to increase respectively. The cake blends containing 25% annealed starch and 75% millet flour had the highest mean scores for all sensory attributes. The annealed starch-millet flour cake blend was most preferred at 25 % level based on proximate, physical and sensory results. The finding revealed that annealed cassava starch flour could be used to improve the quality of baked millet cake.