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STUDY ON COMPOSITE FLOUR CAKE AND PALMYRA PALM INCORPORATED

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 BANGLADESH RESEARCH PUBLICATIONS JOURNAL
ISSN: 1998-2003, Volume: 7, Issue: 4, Page: 378-385, November - December, 2012

STUDY ON COMPOSITE FLOUR CAKE AND PALMYRA PALM

INCORPORATED CAKE
B. K. Rahut∗1, S. Hossain1, M.H.R. Bhuiyan2 and M. Shams-Ud-Din3

B. K. Rahut, S. Hossain, M.H.R. Bhuiyan and M. Shams-Ud-Din (2012). Study on Composite Flour Cake
and Palmyra Palm Incorporated Cake. Bangladesh Res. Pub. J. 7(4): 378-385. Retrieve from
http://www.bdresearchpublications.com/admin/journal/upload/09355/09355.pdf

Abstract
The experiment was conducted to prepare different types of cake
and studying some of their parameter. Three samples of composite
flour cake containing 5, 15, and 25% of chickpea flour and rice flour
in combination with wheat flour were processed and one sample
was processed without chickpea and rice flour. The result indicates
that higher amount of moisture, protein, fat, ash and carbohydrate
were observed in composite flour cakes as compared to cake with
only wheat flour. The cake with higher level of chickpea flour and
lower level of rice flour have better volume and specific volume
than the cake with lower chickpea and higher rice flour. Color,
flavor, texture and overall acceptability of the cake containing 70%
wheat flour, 15% rice and 15% chick pea flour was significantly
improved than those containing other percentage of composite
flour. When palmyra palm pulp was incorporated at 10, 20 and 30%
level with this composite flour cake the cake volume and specific
volume of these samples were affected directly. The color, flavor,
texture and overall acceptability of these cakes were changed due
to the incorporation of palmyra palm pulp.
Key words: Chickpea flour, Rice flour, Palmyra palm, Cake, Acceptability etc.
Introduction
Since the beginning of modern civilization, consumption of various bakery
and confectionary products is the demand of time due to change in food habit
of the people. Cake is one of the relished and palatable baked products
prepared from flour, sugar, shortening, baking powder, egg, essence as principal
ingredients. Preparation of plain cake from wheat flour is the conventional
practice. Now a day the use of composite flour is common in many developing
countries to prepare nutritionally balanced cake. In Bangladesh wheat is the
second most important food crop after rice. It contains mainly carbohydrate and
considerable amount of protein, mineral and vitamins. The grain has 14.7%
protein, 2.1% fat, 78.17% carbohydrate and 2.1% mineral matter. Chickpea (Cicer
arietinum) commonly known as gram, is an important pulse crop of Bangladesh.
The estimated total production of legume in Bangladesh is about 196,000 tons
and occupies 559,000 acres of land (BBS, 2009). Chickpea is as good source of

∗
Corresponding Author: tarunbau@gmail.com
1 MS Student, Department of Food Technology and Rural Industries, Bangladesh Agricultural
University
2 Lecturer, Department of Food Engineering and Technology, State University of Bangladesh
3 Professor, Department of Food Technology and Rural Industries, Bangladesh Agricultural University
Composite Flour Cake and Palmyra Palm Incorporated Cake 379
protein. Well ground dry seed in powder form can be used in addition with wheat
flour to prepare various confectionary products.
The palmyra palm (Borassus flabellifer.L) produces a fruit which from a
distance resemble coconuts, but on closer observation are rather different
belongs to the family Arecaceae widely found in Asia. Palms have significant
value to local populations. The ripe fruits are a good source of soluble sugar,
crude fibers, carotenoids, vitamin C, iron, magnesium, phosphorous, calcium and
phenolic compounds. The most of the fruits are wasted due to insufficient
technology for post harvest processing and preservation. Thus utilization of
palmyra palm pulp in commercial production of cake may contribute to
development of the socioeconomic condition. Commercial production of
palmyra palm cake may be a better way to utilize efficiently the ripe palmyra
palm fruits, which are harvested abundantly during the summer season.
In recent years, Bangladesh possesses higher income and active life styles
have resulted in consumer’s seeking to convenient food items in the market. Thus
cake processed from composite flour containing wheat flour, rice flour and
chickpea flour incorporated with palmyra palm pulp are expected for
widespread use in fast food shop as well as bakery industries in Bangladesh.
Keeping this view in mind, the present work was undertaken with the following
objectives (1) To find out optimal formulation of the cake made with composite
flour and palmyra palm pulp, and (2) To study different parameter of the
developed cake.
Materials and Methods
The study was conducted in the laboratories of the Department of Food
Technology and Rural Industries, Bangladesh Agricultural University (BAU),
Mymensingh, Bangladesh. Wheat flour (Brand: Teer Maida), Rice, Chick pea flour,
Palmyra palm, Eggs, Sugar, Powder milk, Baking powder, shortening (soybean oil)
etc were collected from local K-R market. High density polyethylene bags were
used for storage of samples. Other minor ingredients were used from laboratory
stocks throughout the study.
Chickpea flour preparation
Chickpea flour was processed from the local variety, free from immature,
field damage and black peas. Using grain cleaners, the foreign materials were
removed from chickpeas and heavy aspiration removed loose gulls, weed seeds
and other light foreign materials. The clean and fresh Chickpeas were then dried
at 700C for 2-3 hrs. The chickpeas were then ground in a huller mill to produce
flour.
Rice flour preparation
Rice flour was processed from Pajam varieties of milled rice (raw, un-
parboiled) free from immature, field damage and black rice. Using grain cleaner,
the foreign materials were removed. The clean and fresh milled rice were soaked
in water for 10 minutes and ground in a huller mill to produce flour.
Palmyra palm extraction
The ripe palm fruit was washed thoroughly and crown was removed. The
hull was removed from fruit and was segmented vertically into 2-3 parts following
the seeds. Then pulp was extracted by rubbing on a sieve with small amount of
water. The excess water was removed by sieving the pulp with a cloth.

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Rahut et al. 380
Chemical analysis
The moisture content, protein, ash, crude fat, and total carbohydrates
content were analyzed by the approved AOAC (2000) methods.
Formulation of cakes incorporation with composite flour
The basic formulation of plain cake (multi-stage mixing) (Atkins, 1971) and
composite flour cakes are outlined in Table1. The replacements of wheat flour in
the formulations were made with different levels of composite flour.
Table 1. Formulation of plain and composite flour cakes (100 g flour basis)
Ingredient (gm) Cake
Plain Composite flour incorporated
S1 S2 S3 S4
Wheat flour 100 70 70 70
Chickpea flour 0.0 25 15 5
Rice flour 0.0 5 15 25
Common 84 g Sugar, 84 ml Oil, 3.6 g Baking powder and 2 Eggs
ingredients
Formulation of cakes incorporation with Palmyra palm
Formulations of composite flour cakes incorporated with Palmyra palm
pulp are outlined in Table 2. The incorporations of Palmyra palm pulp with
composite flour in the formulation were made with different levels of Palmyra
palm on flour weight basis.
Table 2. Formulation of composite flour and Palmyra palm pulp incorporated
cake (100 g flour basis)
Ingredients Cake
(gm) S3 S5 S6 S7
Wheat flour 70 70 70 70
Rice flour 15 15 15 15
Chickpea flour 15 15 15 15
Sugar 84 84 84 84
Oil 84 84 84 84
Baking Powder 3.6 3.6 3.6 3.6
Egg (No.s) 2 2 2 2
Palmyra palm
0.0 10 20 30
pulp
Cake making process
Cakes were prepared by replacing wheat flour with different levels of
composite flour in the basic formulation of cake (Table.1.) as per the methods of
Rajchel et al. (1975). The wheat flour, rice flour, chickpea flour and other
ingredients for each cake were weighed accurately and the sugar and
shortening were mixed in a mixing machine for 20 minutes to produce a cream. In
later stages one egg and other ingredients and finally the flour were mixed using
a mixer at low speed (145 rpm) for 10 minutes to ensure even distribution of the
components. The bowl was scrapped and batter was mixed for an additional two
minutes at medium speed (250 rpm). Then another egg was added and the
batter mixed at low speed for two minutes. After the bowl was scrapped, the
batter was mixed an additional two minutes at medium speed. Portion of batter
weighing 150 gm was scaled into pre-greased cake pan. All cakes were baked in
Natural forced convection oven for 40 minutes at 1700C. The cake samples
incorporated with palmyra palm pulp were prepared following the same

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Composite Flour Cake and Palmyra Palm Incorporated Cake 381
procedure as described above with the incorporation of prescribed amount
palmyra palm pulp in batter (Table 2.) during mixing.
Objective evaluation by analysis
Cake volume was initially used as an important parameter of cake quality.
The cake volume was determined by seed displacement method (Ott, 1987).
Moisture content was determined according to the methods outlined in AOAC
(2000). The weights and specific volume of baked cakes were also measured.
Subjective (sensory) evaluation
The symmetry and the characteristics of crust and crumb of the cakes
supplemented with rice, wheat and chickpea flour and palmyra palm pulp
samples were evaluated and recorded. Cakes were evaluated organoleptically
for color, flavor, texture and overall acceptability. A 1-9 point Hedonic Rating Test
was also performed to assess the degree of acceptability of cakes. One slice from
each lot of cake was presented to 10 panelists as randomly coded samples and
the taste panelists were asked to rate the sample for color, flavor, texture and
overall acceptability on a 1-9 point scale where 1=dislike extremely; 2=dislike very
much; 3 dislike moderately; 4=dislike slightly; 5= neither like nor dislike; 6=like
slightly; 7= like moderately; 3= 1ike very much; 9=like extremely. The results were
evaluated by Analysis of variance and Duncan’s Multiple Range Test procedures
of the Statistical Analysis system (SAS, 1985).
Result and Discussions
Composition of cakes
In the present study, four different cake samples (S1, S2, S3 and S4) were
processed with the variation in their formulations. The cakes were different as
there was different level of chickpea flour (5% to 25%) and rice flour (5% to 25%) in
their formulations. The moisture content of the control cake (S1) was 21.56 %. The
percentages of moisture were 20.84, 23.40 and 25.85 for cake sample S2, S3 and S4
respectively. The moisture percentage of cakes increase with increase in
chickpea flour and decreases in rice flour (From Table:1and 3). The fat, protein
and ash percentage of control cake was 22.3, 6.65 and 1.0 respectively and
these percentage changes with the variation of chickpea flour (5% to 25%) and
rice flour (5% to 25%) in the formulation of other cakes sample (S2, S3 and S4). The
carbohydrate percentage of the control sample (S1) was 48.59 and the
percentage was 47.39, 40.606, and 39.51 for S2, S3 and S4 respectively. It was clear
that carbohydrate percentage was increased with increase in chickpea flour and
decrease in rice flour.
Table 3. Composition of cakes containing different levels of chickpea and rice
flour
Cake sample
Components
S1 S2 S3 S4
Moisture (%) 21.56 20.84 23.40 25.85
Protein (%) 6.65 6.83 7.90 7.50
Fat (%) 22.30 23.70 27.0 26.0
Ash (%) 1.00 1.24 1.094 1.14
Total Carbohydrates (%) (by difference) 48.60 45.40 43.601 39.50
Volume and specific volume of cakes
The effects of various levels of composite flour on the cake volume were
evaluated and the results are presented in Table 4. The level of composite flour
has effected on volume and weight and consequently on the specific volume of
cakes. It was observed that with the different levels of chickpea flour addition (
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Rahut et al. 382
from 5.0% to 25.0%) the cake volume increased sharply up to 25.0% chickpea
flour addition and the volume changes from 84% to 116% of the S1. There is direct
relationship of chickpea flour with cake volume and an inverse relation with rice
flour. It was found that the highest volume of cake was achieved in S4 sample
which contains 25% chickpea flour and 5% rice flour (from Table: 1and4). The
cake volume was 84% and 108% of the S1 cake volume for the sample S2 and S3
respectively. There were increases in volume of cake (S2, S3 and S4) due to the
higher fiber content with increasing in Chickpea flour and decrease in rice flour.
There was variation in weight among the cakes due to compositional variation for
the level of chickpea flour and rice flour. There was variation in specific volume of
the cakes from the S1 cakes due to the variation in volume and weight of the
cakes. These variations were related with the levels of chickpea flour and rice
flour as the other ingredients were same for each formulation (Table 1and 4).
Table 4. The volume, weight and Specific volume of plain cakes
Specific
Volume Volume Weight
Sample Volume
(c.c) (% of control cake) (gm)
(c.c/gm)
S1 250 100 127.7 1.957
S2 210 84 126.8 1.656
S3 270 108 134 2.015
S4 290 116 130.4 2.224
Sensory evaluation of the cake
Cake samples containing 5 to 25 % of chickpea flour and rice flour were
subjected to sensory evaluation. The color, flavor, texture and overall
acceptability of control cake (S1) and composite flour cake samples were
evaluated by a panel of 10 tasters and ANOVA and DMRT was performed. The
mean score for color, flavor , texture and overall acceptability preference are
presented in Table 6. The highest score (8.4) for color was for sample S3 followed
by S2 and the lowest score was (6.6) for sample S4 preceded by S1. The sample S3
was suffixed by letter “a” and was significantly different from sample S1, S2 and S4
as these were suffixed by different letter “b” at P<0.05. For color, statistically there
was no significant difference among sample S1, S2 and S4 as suffixed by same
letter (b) at P<0.05.The highest score (7.9) for flavor was for sample S3 followed by
S2 and the lowest score was (6.8) for sample S4 preceded by S1. The sample S3 was
suffixed by letter “a” and was significantly different from sample S1, S2 and S4 as
these were suffixed by different letter “b” at P<0.05. For flavor, the sample S1, S2
and S4 were statistically insignificant as suffixed by same letter (b) at P<0.05.
Table 5. Mean score of color, flavor, texture and overall acceptability of cakes
Cake type Sensory attributes
Color Flavor Texture Overall acceptability
S1 6.9B 7.2B 7.2B 7.2B
S2 7.4B 7.3B 7.4B 7.3B
S3 8.4A 7.9A 8.4A 8.6A
S4 6.6B 6.8B 6.9B 7.7B
LSD(P<0.05) 0.6568 0.8700 0.7182 0.8700
Mean with same superscript within a column are not significantly different at
p<0.05
The highest score (8.4) for texture was for sample S3 and the lowest score
was (6.9) for sample S4 preceded by S1. The sample S3 was significantly different
from sample S1, S2 and S4 as suffixed by different letter at P<0.05. Statistically there

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Composite Flour Cake and Palmyra Palm Incorporated Cake 383
was no significant difference among sample S1, S2 and S4 as suffixed by same
letter (b). The highest score (8.6) for overall acceptability was for sample S3 and
the lowest score was (7.2) for sample S1 preceded by S2. The sample S3 was
significantly different from sample S1, S2 and S4 as suffixed by different letter at
P<0.05. Statistically there was no significant difference about the overall
acceptability among the sample S1, S2 and S4 as suffixed by same letter (b). From
table 6, it was clear that the color, flavor, texture and overall acceptability of the
cake sample S3 was significantly better than other cake samples.
Palmyra palm effect on cake composition
The moisture and ash contents of four different cake samples processed
with different levels of palmyra palm pulp are shown in Table 6. The moisture
content of control sample S3 (23.40%) was lower than other samples. the highest
moisture content (30.70%) was found in the cake sample S7 with highest
substitution level of palmyra palm pulp (30%). This might be due to the high
concentration of fibers present in pulp significantly increasing the water holding
capacity of the cakes. The ash (minerals) contents of four different cake samples
are shown in Table 6. The maximum ash was found in sample S5 (1.21) and lowest
in sample S7 (1.01). Increasing the percentage of palmyra palm pulp in different
cake samples gave decreased amount of ash contents (from Table 6).
Table 6. Moisture and ash content of the cakes
Components Cake samples
S3 S5 S6 S7
Moisture (%) 23.40 260 27.53 30.70
Ash (%) 1.10 1.21 1.19 1.01
Palmyra palm effect on volume and specific volume
The effects of various levels of palmyra palm pulp on the cake volume
were evaluated and the results are presented in Fig.1. The increasing levels of
palmyra palm pulp significantly affected to volume of cakes. It was found that
with the different levels of palmyra palm pulp addition from 10% to 30% the cake
volume decreased sharply with 82% to 68% of the S3 cake volume. It was found
that the lowest volume was achieved in S7 sample which contains 30% pulp. The
cake volume was decreased significantly in S6 and S7sample with 70% and 68% of
the S3 cake. The decreases of volume due to the lower protein and higher
moisture content with increasing palmyra palm pulp in composite cake (S3)
samples.

300

250

200

Volume 150 Cake with

(cc) Palmyra
100 Palm pulp

50

0
0 10 20
30
Pulp level (%)

Fig.1. Effects of palmyra palm pulp level on volume of cake

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Rahut et al. 384
Sensory evaluation of cakes containing Palmyra palm
Cake samples prepared from palmyra palm pulp with 10, 20 and 30% levels
and composite flour were subjected to sensory evaluation for color, flavor, taxture
and overall acceptability by a panel of 10 tasters. The mean score for color, flavor
, texture and overall acceptability preference are presented in Table 7. The result
indicates that the color of the sample S6 and S5 was significantly different from the
S3 cake. The Sample S7 and S3 cake were equally acceptable and possess better
quality. As sown in table 7, (DMRT test) there was significant difference for color
preference between the cakes containing palmyra palm pulp. Again the cake
sample S6 was significantly differed from S5. The cake samples S3 and S7 scored
significantly better than cake samples S6 and S5. S5 scored least color
acceptability as compared to the cake sample S3. The results indicate that the
flavor of the sample S7 was significantly differed from the control cake and the
Sample S6 and S3 were equally acceptable and possess better quality than S5. As
sown in table 7 there was significant difference for flavor preference between the
cakes containing palmyra palm pulp. Again the cake sample S6 and S3 was
significantly differed from S5. The cake sample S7 scored significantly better flavor
than cake samples S6, S3 and S5. Again S5 scored least flavor acceptability as
compared to the cake sample S3.
Table 7. Mean score of color, flavor, texture and overall acceptability of cakes
Sensory attributes
Cake type Overall
Color Flavor Texture
acceptability
S3 8.400A 7.300B 8.400A 8.600A
S5 6.700C 6.100C 6.900B 7.000C
S6 7.700B 7.700B 6.800B 8.000B
S7 8.100AB 8.400A 6.700B 7.000C
LSD(P<0.05) 0.5123 0.5871 0.6231 0.5736
Mean with same superscript within a column are not significantly different at
p<0.05
The results indicate that the texture of the sample S3 was significantly
different than other cakes. Again the cake samples S5, S6 and S7 were equally
acceptable. As sown in table 7 there was no significant difference for texture
preference among the cakes containing palmyra palm pulp. The S3 cake sample
scored significantly better texture than cake Samples containing palmyra palm
pulp at various levels. The cake samples S6 and S7 scored least texture
acceptability as compared to the control cake S3. Hence the increases of
palmyra palm pulp in composite flour cake adversely affect the texture
acceptability. The finding indicates that the overall acceptability of the S3 sample
was significantly different from the sample S6 and S5. Again the cake sample, S5
and S7 were equally acceptable. The cake sample S6 scored better than the cake
sample S5 and the overall acceptability of S5 was better than S7. Hence the overall
acceptability of the control cake was significantly better than other cake samples
containing palmyra palm pulp.
Conclusion
This study has demonstrated that addition of composite flour and palmyra
palm pulp to the cake formulation has improved the cake quality attributes
especially volume, color, texture, protein, minerals, overall acceptability etc in
composite flour cakes and cakes incorporated with palmyra palm pulp. Further
studies may include detailed analysis of nutritional constituents and functional
properties of composite flour and palmyra palm pulp in cake.

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 Composite Flour Cake and Palmyra Palm Incorporated Cake 385
References
AOAC. 2000. Official Methods of Analysis of the Association Official analytical
chemists. Washington, DC.
Atkins, J. H.C 1971. Mixing requirement of baked products, fd. Manuf. 47:120.a.
BBS, (Bangladesh Bureau of statistic) 2009. Statistical Year Book of Bangladesh,
statistic division, Minsitry of planning, Govt. of the Peoples Republic of
Bangladesh, Dhaka.
Ott D. B. 1987, Applied Food Science Laboratory Manuel. Michigan State
University. Pergramon Press. U.S.A.
Rajchel, C. L., Zabik, M. E. and Everson, E. 1975. Wheat bran and middlings: a
source of dietary fiber in banana, chocolate, nut and species cakes,
bakers Dig.49, pp: 27-30.
SAS. 1985. SAS Users guide: Statistics, Version 5th ed. SAS Institute., Cary, NC.

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