Banana flour and cassava flour as extender for wheat flour in cake preparation / by Joy Michelle Y. Arandia.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Don Severino Agricultural College, 1997.Description: 53 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 634 Ar1 1997
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: ARANDIA, JOY MICHELLE Y., Applied Research IV (General Science Curriculum Don Severino Agicultural College, Indang, Cavite "BANANA FLOUR AND CASSAVA FLOUR AS AN EXTENDER FOR CAKE PREPARATION".Adviser: Prof. Julia U. Razon The study entitled "Banana Flour and Cassava Flour as an Extender for Cake Preparation" was conducted to have an extender for wheat flour in cake and to make use of banana and cassava for making good quality cake. This study was conducted at #180 Nara St., Kayquit, Indang, Cavite from June to December 1996. Unripe banana and cassava were processed into flour. Both were subjected to five treatments each - for the banana flour: Tl is 100 percent wheat flour, T2 is 75 percent wheat flour and 25 percent banana flour, T3 is 50 percent wheat flour and 50 percent banana flour, T4 is 25 percent wheat flour and 75 percent banana flour and T 5 is 100 percent banana flour; for the cassava flour: Tl is 100 percent wheat flour, T2 is 75 percent wheat flour and 25 percent cassava flour, T3 is 50 percent wheat flour and 50 percent cassava flour, T4 is 25 percent wheat flour 75 percent cassava flour, and T5 is 100 percent cassava flour. Chemical analysis showed that banana flour have a higher moisture and crude fat than wheat flour. However, wheat flour showed greater percentage in terms of ash, crude protein, and crude fiber. Samples of cassava flour showed greater content of ash and crude protein, moisture and crude fiber content. On the evaluation of cake from banana flour, only the color gave no significant difference. In terms of aroma, flavor, texture and general acceptability, it was observed that the higher the percentage of banana flour the lesser it becomes acceptable. On the other hand, up to 50 percent of banana flour can be used as wheat flour extender. Samples from cassava flour showed significant differences in all the attributes. In terms of general acceptability, the control which is 100 percent wheat flour, proved to be still superior to banana and cassava flour.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 634 Ar1 1997 (Browse shelf(Opens below)) Link to resource Room use only R-253 00000749

Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.

Includes bibliographical references.

Science High School, College of Education (CED)

ARANDIA, JOY MICHELLE Y., Applied Research IV (General Science Curriculum Don Severino Agicultural College, Indang, Cavite "BANANA FLOUR AND CASSAVA FLOUR AS AN EXTENDER FOR CAKE PREPARATION".Adviser: Prof. Julia U. Razon
The study entitled "Banana Flour and Cassava Flour as an Extender for Cake Preparation" was conducted to have an extender for wheat flour in cake and to make use of banana and cassava for making good quality cake. This study was conducted at #180 Nara St., Kayquit, Indang, Cavite from June to December 1996.
Unripe banana and cassava were processed into flour. Both were subjected to five treatments each - for the banana flour: Tl is 100 percent wheat flour, T2 is 75 percent wheat flour and 25 percent banana flour, T3 is 50 percent wheat flour and 50 percent banana flour, T4 is 25 percent wheat flour and 75 percent banana flour and T 5 is 100 percent banana flour; for the cassava flour: Tl is 100 percent wheat flour, T2 is 75 percent wheat flour and 25 percent cassava flour, T3 is 50 percent wheat flour and 50 percent cassava flour, T4 is 25 percent wheat flour 75 percent cassava flour, and T5 is 100 percent cassava flour.
Chemical analysis showed that banana flour have a higher moisture and crude fat than wheat flour. However, wheat flour showed greater percentage in terms of ash, crude protein, and crude fiber. Samples of cassava flour showed greater content of ash and crude protein, moisture and crude fiber content.
On the evaluation of cake from banana flour, only the color gave no significant difference. In terms of aroma, flavor, texture and general acceptability, it was observed that the higher the percentage of banana flour the lesser it becomes acceptable. On the other hand, up to 50 percent of banana flour can be used as wheat flour extender.
Samples from cassava flour showed significant differences in all the attributes. In terms of general acceptability, the control which is 100 percent wheat flour, proved to be still superior to banana and cassava flour.

Submitted to the University Library R-253

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