DEVELOPMENT OF CAKE USING FERMENTED SORGHUM FLOUR
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Date
2007
Authors
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ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD
Abstract
Sorghum is an important staple to millions of people worldwide. It is nutritionally
comparable to the major cereals with respect to protein, energy, vitamins and minerals. It
is also a rich source of dietary fiber, phytochemicals and micronutrients. In spite of
huge production, consumption of sorghum is decreasing day by day. Utilization of
sorghum can be increased by processing the grain with treatments like fermentation,
dehulling, malting, popping etc. All these treatments decrease the level of anti-nutrients,
improve digestibility and increase shelf-life. Hence an attempt was made in the present
study to develop a cake from dehulled and fermented sorghum flour.
The standardized fermented flour was obtained by the natural fermentation of
dehulled sorghum grains for 10 hrs, followed by drying the grains in hot air oven at 80-
100ÂșC for 2-3 hrs to constant weight and then by milling the dry grains in a disc mill to
fine flour.
Composite cake mixes were formulated by incorporating the fermented sorghum
flour at 20, 30, 40, 50, 70 and 80% level. Cake developed from 70% incorporation of
fermented sorghum flour was highly acceptable and thus was selected for further
investigation. The effect of additives viz., Cake Gel and Sorbic Acid on texture and shelf
life of fermented flour cakes was also studied. All the three fermented flour cakes
namely, 70% fermented flour cake, 70% fermented flour cake with Cake Gel and 70%
fermented flour cake with Sorbic Acid were compared to the control, wherein 70%
unfermented sorghum flour was used.
Sensory evaluation of the control and fermented flour cakes revealed that control
was more acceptable in terms of color, taste, flavor and overall acceptability. However,
fermented flour cakes had better texture than the control. The addition of Cake Gel,
exceptionally improved the texture of fermented flour cake.
The nutrient analysis of the control and fermented flour cakes showed a
significant decrease in moisture content and crude fibre. The differences in fat, protein
and ash content between the control and fermented flour cakes were not significant.
Cakes with fermented flour showed higher starch and protein availability, when
compared to the control. A significant increase was also observed in the reducing and
total sugar content of the fermented flour cakes.
Sensory evaluation of the stored products, carried out on the 5th, 10th and 14th day
of storage, showed a decrease in the acceptability of both control and fermented flour
cakes. On the 6th day of storage mold growth was observed in unfermented flour cake.
However, 70 % fermented flour cake did not show any mold growth till the 8th day of
storage. Similarly in fermented flour cake with Cake Gel, mold growth was not seen till
the 10th day of storage. The most stable cake was fermented flour cake with Sorbic Acid,
because it did not show any mold growth till the 14th day of storage and was moderately
acceptable in terms of appearance, taste, texture and flavor.
This study was an attempt to increase the utilization and nutritive value of
sorghum by processing the grain by dehulling and fermentation. Sorghum, otherwise a
coarse and not well accepted grain, has been successfully utilized in the development of
a cakes, which are acceptable and are desirable in terms of attributes like taste, flavor
and appearance. The textural qualities of the cakes are superior to the control, prepared
from unfermented sorghum flour. The cakes developed from fermented flour are also
more shelf-stable. However, they are more desirable when consumed fresh
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Keywords
DEVELOPMENT, CAKE, USING, FERMENTED, SORGHUM, FLOUR