Sensory Evaluation and Proximate Composition of Jackfruit Seed Oil-Based Cake

Abstract

This study examined the Sensory Evaluation and Proximate Composition of Jackfruit Seed Oil-based Cake. Two research questions were raised and two null hypotheses was formulated and tested at 0.05 level of significance to guide the study. An experimental research design was adapted for the study. Samples were bought from Zuba main market in Gwagwalada, Abuja and transported to Akwa Ibom State. Soxhlet extraction method was used to extract oil from jackfruit seeds, in the process N-Hexane and soya bean oil was used in place of distilled water. A standard recipe for baking oil based cake was adapted from United States Department of Agriculture, only the type of oil was modified and replaced with jackfruit seed oil, which was then blended with vegetable oil at varying ratios (50:50%, 70:30%, 100%) and incorporated into cake batter using the whisking method. An additional oil based cake made with vegetable oil alone was baked to guage the assessment as control. Sensory evaluation employed a 9-point hedonic scale to assess the consumer's preference of the cakes with a 10 panelist. The cakes were coded uniquely as JSOC100 (Jackfruit seed oil based cake 100%), JSOC70 (Jackfruit seed oil based cake with 70% jackfruit seed oil), JSOC50 (Jackfruit seed oil based cake with 50% jackfruit seed oil) and VOC (Vanilla oil-based cake) as control. Data obtained from sensory evaluation was analyzed using descriptive statistics (mean and standard deviation). The Proximate analysis was conducted to determine the moisture, ash, crude protein, crude fat, carbohydrate, and fiber content, Data obtained from the proximate analysis was analyzed using Statistical Package for Social Sciences (SPSS) software. Findings from sensory evaluation revealed that there was a significant differences among samples, JSOC70 had the highest values in appearance (7.86±1.06), taste (7.86±0.90), texture (7.71±1.38), aroma (7.71±1.25), aftertaste (7.86±1.06) and overall acceptability (8.43±0.53). Findings from proximate analysis revealed significant difference in composition between JSOC70 and VOC, with JSOC70 havinger higher moisture (22.11%) and carbohydrates content (51.51%) but lower fat (16.74%) and protein content (7.00%), Energy content was also lower in JSOC70( 385.35 kcal). Sensory evaluation and Proximate analysis revealed significant differences in composition between JSOC70 and the vegetable oil-based control (VOC), t-test analysis showed t-value of -3.00 and a p-value of 0.015 which is (<0.05) rejecting hypotheses 1 and 2. Based on the findings, it was concluded that jackfruit seed oil is an ideal and healthy promoting baking alternative. The researcher recommends that bakers and cake enthusiasts consider incorporating jackfruit seed oil into their recipes, leveraging its unique nutritional profile and economic benefits to create value-added baked goods.