Abstract

This study aimed at producing a composite flour of brown rice and sorghum to be used in the production of cake. The functional properties and proximate composition of the baked caked flavoured with cloves was determined. The experimental approach which was made use of the simplex lathice design was used. Specifically, three samples were tasted; sample A (70% brown rice flour and 30% sorghum flour), sample B (85% brown rice flour and 15% sorghum flour) and sample C (77.5% brown rice flour and 22.5 % sorghum flour ).

A total of 50 panellists were used to ascertain the sensory properties of the baked cake. The sensory attributes assessed include; colour, texture, taste and aroma, along with overall acceptability. The study revealed that for the functional properties of the composite flour, sample A had the highest oil absorption capacity (9.33± 0.00) and sample B had the lowest (9.11± 0.38). Swelling capacity revealed that sample A scored the highest (31.13±2.92) and sample B (27.55±4.64), the lowest; for emulsion capacity sample C recorded the highest value (48.29±1.18) and sample B the lowest (40.81±0.00c).

There was no significant difference among the samples in terms of water absorption capacity. For the proximate composition, Sample C had the highest moisture content ( 29.92±0.36b)  and sample B the lowest (20.05±0.43c). Fat content was highest in sample B(10.38±0.28) and lowest in samle A(5.23±0.28b). Sample C had the highest  carbohydrate content (67.40±0.54) and the lowest sample B(61.98±2.28). protein content was highest in sample B (23.43±0.53) and lowest in sample A (21.67±0.38b). It is essential to promote the use of brown rice and sorghum flour among consumers and bakers.

CHAPTER ONE

GENERAL INTRODUCTION

1.1 Background to the study

Rice (Oryza sativa L.) is a versatile grain that is consumed by many people globally. It is a major food item in most African countries; Cameroon inclusive. Rice contains three parts, namely: a fiber-filled outer layer called the bran, a nutrient-rich core called the germ, and a starchy middle layer called the endosperm (Harvard, 2018). Rice comes in various colors, each offering unique flavors, textures, and nutritional profiles.

White rice, the most commonly consumed type, has been polished to remove the bran and germ, resulting in a lighter color and a softer texture. Unlike white rice, brown rice retains its outer bran layer and germ and is rich in fiber, vitamins, minerals, and phytochemicals. This intact structure contributes to its higher content of nutrients such as manganese, thiamin, niacin, iron, magnesium, phosphorus, potassium, zinc, and B vitamins, as well as its lower glycemic index compared to white rice, making it a preferred choice for individuals aiming to manage blood sugar levels and promote overall health (Fardet, 2010).

In addition, the fiber content in brown rice supports digestive health (Lim et al., 2023) and may help reduce the risk of chronic diseases such as heart disease and diabetes (Slavin, 2003; Debra, 2021). Next, it is a good source of complex carbohydrates, which provide sustained energy (Lim et al., 2023). Finally, it is inherently gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. Unlike wheat, barley, or rye, brown rice does not contain gluten proteins, making it a safe and versatile grain option for gluten-free diets (Thompson, 2015). Its natural gluten-free nature makes it suitable for people with gluten-related disorders without the risk of adverse reactions.

Sorghum (Poaceae Graminées) flour offers a denser texture and a slightly nuttier taste, making it ideal for bread, pizza dough, and muffins. Combining rice flour and sorghum flour can create a well-balanced gluten-free flour blend that delivers both texture and flavor (Casa, 2023). Sorghum flour is a type of flour made from the whole grain of the sorghum plant. It is a gluten-free flour that is commonly used as a substitute for wheat flour in gluten-free baking. (F. A. O. 1995).

Compared to wheat flour, sorghum flour is considered to be healthier in several ways: it is gluten-free, which makes it a good option for people with celiac disease, gluten intolerance, or non-celiac gluten sensitivity,  sorghum flour is a rich source of antioxidants, which help protect the body from damage caused by harmful molecules called free radicals, sorghum flour is higher in fiber than wheat flour, which can help promote feelings of fullness and improve digestive health, sorghum flour has a lower glycemic index than wheat flour, which means it can help regulate blood sugar levels and reduce the risk of developing type 2 diabetes, sorghum flour is a good source of vitamins and minerals, including B vitamins, iron, and potassium (Chen, 2023).

Cloves (Syzygium aromaticum) are dried unopened flower buds of the tropical myrtle tree family, which originated from Indonesia, and it is used to flavor a wide variety of sweet and savory dishes and pastries. Cloves can be used whole or ground to give a strong, sweet, spicy flavor. Due to its strong favor, Sullivan (2021) recommends that cloves should be used in moderation. It has various nutritional and health benefits. Cloves are rich in dietary fiber, which aids in digestion and promotes a healthy gut. They also contain significant amounts of essential minerals such as calcium, iron, magnesium, potassium, and manganese. These minerals have various bodily functions, including bone health, blood circulation, and enzyme activity. Cloves are also a source of vitamin C, an antioxidant that supports immune function and helps with collagen synthesis. Vitamin K, another nutrient in cloves, is important for blood clotting and bone health (Myneni, 2016).

1.2 Problem Statement

One prominent problem with the usage of refined wheat flour in contemporary baking is the growing prevalence of non-communicable diseases in the world and food allergies especially gluten intolerance (Cabrera-chavez et al.2017,et al., 2019). Wheat flour is high in gluten and the demand for gluten free alternatives in cake production increases as many people are becoming aware of its negative impact on their health.

This shift is driven by a desire to cater to a broader consumer base, ensuring inclusivity and meeting the dietary needs of those who must avoid it for health reasons (Shama, et al., 2020). Traditional cakes rely mostly on refined wheat flour, refined sugar and artificial flavours which can contribute greatly to these diseases. So there is need to produce a composite flour of brown rice and sorghum, using cloves as a flavor in the cake, which will serve as another variety of flour in the food industry.

1.3 Research Questions

1.3.1 Main Research Question

Can cake be produced using composite of brown rice and sorghum flour flavored with clove?

1.3.2 Specific Research Question

1. Can composite flour (brown rice and sorghum) be used to produce cake flavored with cloves?
2. Can the proximate composition of the baked cake using the composite flour be determined?
3. What is the sensory evaluation for baked cake using composite flour?

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