Production of High Nutrition Cake from Wheat Flour and replaced by Black Seed Meal or Coconut Meal

Abstract

In this study, food production waste like black seed meal (BSM) and coconut meal powder (CM) were used to produce highly nutritive cake. Proximate analysis of raw material of (BSM) and (CM) were carried out. (BSM) cakes were prepared by substituting different percentages of (10, 20, and 30%) and (15, 30, and 45%) CM. Chemical composition, physical properties, sensory evaluation of the
prepared cakes, was determined. Results were showed that 30% BSM and 45% CM cakes were significantly higher in contents of protein (17.5% and 18.1%), fat (14% and 14.3%), fiber (4.6% and 5.3%) and ash (2.77% and 3.2%) respectively, whereas 30% BSM or 45% CM cakes were lower in carbohydrate content (61.13% and 59.2%) respectively, and had a lower calorific value than the control sample. Results indicated that as the concentration of BSM or CM in the blend increased, the cakes color became significantly darker than control (P ≤ 0.05). Cakes containing 20% BSM and 30% CM as highly acceptable in relation to their overall acceptability scores and were closest to the control. Results it can be concluded that BSM and CM can be used to produce cakes with good nutritional and physical characteristics with substitution percentages up to 20% and 30%, respectively.