Nutrient composition, acceptability and microbiological characteristics of cakes produced with refined shea butter and avocado mesocarps

Title : Nutrient composition, acceptability and microbiological characteristics of cakes produced with refined shea butter and avocado mesocarps

Abstract:

Cakes are sweet baked goods eaten as desserts and used for special occasions. Shortenings are hydrogenated refined vegetable oils with possibility of occurrence of trans fats. Ripe avocados mesocarps have buttery textured puree and contain monounsaturated fatty acids. Shea butter a naturally occurring vegetable fat is underutilized in foods. This study determined the effects of avocado paste and/or shea butter as fat replacer on nutrient composition, acceptability and microbiological characteristics of cakes. Batches of cakes were made from either all margarine (M0) or avocado mesocarp (M1) or shea butter (M2). Another batch was made from shea and avocado (M3) (1:1). Last batch was made from margarine, shea butter and avocado (M4) (4:3:3). Cakes produced were analyzed for proximate, mineral, some fat chemical characteristics, microbiological and sensory characteristics. Fat content of avocado cake (5.80%) was significantly lower than other samples’ (p<0.05). All avocado or shea butter cakes had higher Mg content (48.54 or 48.86mg/100g) respectively. Peroxide values (PV) of cakes ranged from 0.32 to 15.8 meq/kg, with shea butter cake having lowest value. Total bacterial count (BC) ranged from 0.4x10² to 1.7x10² cfu/g while fungal count (FC) ranged from 8.00 to 10.00 x10² cfu/g. Avocado and/or shea butter improved Mg content of cakes, lowered Na content and reduced free fatty acid (FFA) and PV of cakes. Cakes produce were not significantly different from one another in terms of taste and texture. Colour, aroma and over all acceptability of all margarine cake were better.

Keywords: Food Processing and Preservation, Avocado, Shea butter, Cake, Sensory

Audience Take Away:
The audience will learn of the effect the use of refined shea butter and avocado pear mesacarp as fat replacement had on nutrient composition, acceptability and microbiological characteristics of cakes.

• The knowledge gained may be applied in the production of lower fat cakes.
• This will help in production of healthier cakes that will have lower possibilities of trans-fat content.  
• Yes. This research results can be utilized by Food Technologist and Nutritionists in the formulation and production of cakes with lower health risks.
• Yes. The results of the nutritional, microbiological and acceptability of the cakes made from the shea butter and avocado will present another way in which shea butter and avocado mesocarps may be used as plant fats.
• The use of shear butter and avocado pear mesocarp in cake production will ensure the production of lesser processed cakes with no transfats and lesser content of saturated fatty acids.

Biography:

Arisa studied Food Science and Technology at Federal University of Technology, Owerri, Nigeria and got a Master of Science degree in Food Technology from University of Ibadan, Nigeria in 1999. She joined Abia State University Uturu, later Bells University of Technology, Ota, Nigeria. She received her PhD degree in Food Technology from University of Ibadan, Nigeria in 2014. She teaches, conducts researches, supervises under graduate and postgraduate students and serves in university committees. A professor of Food Processing and Preservation and Director of Academic Planning, Bells University of Technology, Ota, Nigeria. She has published more than 45 research articles.