FORTIFICATION OF CAKE WITH CHICKPEA FLOUR AS A PROTEIN ENHANCER
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Authors
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CHANDRASHREE LENKA*, TRIPTI KUMARI and TRUPTI PRADHAN
P.G. Department of Home Science, Sambalpur University, Jyoti Vihar, Burla - 768 019
Keywords:
Cake, Fortification, Chickpea flour, Low calorie, High protein, Protein enhancerAbstract
The study was conducted (2018-19) to develop high protein low calorie cake with chickpea flour along
with whole wheat flour and other ingredients in different proportions as a protein supplement to combat
malnutrition. Four cakes were prepared including control (whole wheat flour only).Nutritional quality and the
sensory evaluation of cake was done in accordance with Nutritive value of Indian foods ICMR, numerical
scoring test and nine point hedonic scale for six sensory characteristics respectively. Cake C3 prepared with
ratio of 4:1 chickpea flour and wheat flour was found to be best one with respect to its nutritive value and
sensory characteristics.Significantly high difference at P<0.05 between the cakes in respect of colour,
appearance, taste, overall acceptance & texture was observed. Cost of the developed cakes was found to be
two to three folds cheaper in comparison to cakes available in the market. Thus, Cake 3 fortified with chickpea
flour with less sugar and less oil containing 12% protein can be recommended as a high protein supplement
food to reduce malnutrition among children and starvation among adults.
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