Development and Proximate Analysis of Muffin Cake Enhanced With Plantain Flower and Almond Powder

Abstract

Muffins are baked goods with a moderate to high sugar content. Plantain flower is an underutilized part of banana plant, which is rich in protein and minerals. There for the primary purpose of this study is to develop protein rich more nutritious muffin cake enhanced with plantain flower and almond powder as well as rich in iron and calcium. Basically 3 cake samples were prepared for better consumer outcome to finalize final product using various quantity of gluten free wheat flour, Almond powder, Plantain flour and butter combination. The proximate composition of the final product is 16.40% moisture, 1.25% ash, 14.58% protein and 34.3% fat. Sensory characteristics analysis was conducted with 65 assessors utilizing a nine-point hedonic scale, with 9 indicating extreme like and 1 indicating extreme disliking of attributes such as color, taste, flavor, texture, and overall acceptability. Where sample 3 got good marks overall according to color, taste, texture and overall acceptability. So that I decided to develop sample 3 as final product. As Plantain flower primarily rich in protein, iron, calcium while almond powder also rich protein, fat, calcium, selenium, dietary fiber so that which can improve the nutritional profile of traditional muffin cake. The sensory quality of newly developed cake were also analyzed. Overall sensory quality of Muffin Cake Enhanced with Plantain Flower and Almond Powder (sample 3) among all assessors 55% liked very much while 39% liked extremely and 6% liked moderately according to sensory characteristics.