Formulation and Organoleptic Evaluation of Nutritious Vegan Cake Premix by Using Millet and Sweet Potato

Abstract

Health professionals and customers are putting more pressure on food corporations to produce healthier food. Gluten-free flours (for example, millet, sweet potatoes, soymilk, chia, etc..) are growing more and more popular, which is creating new business prospects for food companies. In light of this, a study was carried out to develop millet-based sponge cakes in order to improve the product's sensory and nutritive attributes. We created five different compositions using sweet potato, chia seeds, and malted finger millet blended in the following ratios: 60:35:5, 40:50:10, 30:60:10, and 60:30:10, respectively. The control sample used 100% Wheat flour. These samples were thereafter subjected to sensory analysis.  Standard techniques were used to establish the approximate composition of the several flour blends used to make premix instant cake. According to sensory acceptability, wheat flour is still uncommonly used to make cakes by local consumers, who gave grades of 6 and 7 and left remarks like "I liked it mildly" and "I liked it considerably." The study's findings suggest that composite flour is a workable substitute for traditional flour for use in baking. The great nutritional value of these cakes makes them potentially advantageous for developing children, teenagers, pregnant women, and nursing mothers.