Chemical and Physicochemical Characteristics of Cakes Made from Blends of Fermented Sorghum Flour, Pigeon Pea Flour, and Wheat Flour

Abstract

This study assessed the chemical and physicochemical characteristics of cakes produced from blends of fermented sorghum flour, fermented pigeon pea flour, and wheat flour, with the aim of developing a nutritious wheat-alternative bakery product. The growing interest in composite flours and the need to promote indigenous cereal and legume crops have encouraged the use of fermented sorghum and pigeon pea flours in cake production. Fermentation may improve nutritional quality, functional properties, and nutrient bioavailability while reducing antinutritional factors. Composite flours were prepared at different blending ratios and processed into cakes using standard production procedures. The samples were analysed using standard methods. Carbohydrate content ranged from 35.98% to 49.01%, while moisture content ranged from 12.13% to 16.19%. Crude fibre ranged from 0.20% to 2.40%, crude fat from 24.80% to 29.71%, ash from 1.78% to 2.81%, and protein from 9.83% to 12.91%. The highest protein, fat, fibre, and ash values were recorded in the cake containing 50% pigeon pea flour. Tannin content ranged from 4.01 to 22.71 mg/100 g, whereas alkaloid content ranged from 0.39 to 4.84 mg/100 g. All composite cakes had lower tannin contents and higher alkaloid contents than the wheat-flour control. Flour substitution therefore influenced the proximate, antinutrient, and physicochemical characteristics of the products. The inclusion of fermented sorghum and pigeon pea flours increased the protein and, in selected formulations, the fibre, fat, and ash contents of the cakes. These findings indicate that fermented cereal-legume composite flours may be used to produce nutrient-enriched cakes while encouraging the utilisation of locally available raw materials and reducing dependence on wheat flour.