PRODUCTION AND EVALUATION OF CAKE FROM BLENDS OF WHEAT AND PUMPKIN FLOUR SWEETENED WITH DATE PALM

Flour was produced from pumpkin flesh and the flour was mixed with wheat flour at various ratios to make wheat and pumpkin composite flour. Cake was then produced from the composite flours sweetened with date palm. The proximate and sensory evaluation of the cake was determined. It was found out that the protein content ranges from 8.00% to 15.45%, and the fat varies from 7.32% to 12.51%. ash content ranges from 1.15% to 1.45%, the moisture content varies from 8.81% to 11.78% and the carbohydrate content ranges from 54.44% to 63.97%. the sensory evaluation carried out indicates that there are significant differences at the (0 0.05) level in all the sensory attributes determined. All the cake samples where acceptable to the panelist although the panelist showed more preference for the cake produced from the blends of 70% wheat flour and 30% pumpkin flour sweetened with date palm to the rest of the samples. This suggests that pumpkin flour can be incorporated into wheat flour up to 30% level to produce cake without any adverse changes in the sensory attributes of the cake.