Abstract:
The aim of this study was to produce gluten free cake using millet and chickpea flours.
The combination of chickpea and millet flour is the percent of A (25:75), B (75:25), C (50:50) to produce three type of different cakes.
The proximate analysis of the chickpea flour was determined; the moisture content was (10.63%), ash (2.43%), protein (23.95%), fiber (1.34%), fat (1.98%) and carbohydrate (59.67%). And millet flour results were 11.22%, 2.37%, 14.7%, 1.34%, 5.57% and 64.8% for moisture, ash, protein, fiber, fat and carbohydrate, respectively.
The proximate analysis result of the processed cake in sample (A) was moisture (38.51%), ash (0.82%), protein (8.61%), fiber (0.75%), fat (6.52%) and carbohydrates (44.79%). In sample (B) was content 40.28%, 0.53%, 11.13%, 0.86%, 4.73% and 42.47% for moisture, ash, protein, fiber, fat and carbohydrates . In sample (C) was content moisture (42.80%), ash (0.85%), protein (9.7%), fiber (0.87%), fat (5.56%) and carbohydrates (40.22%).
The panel test results showed that sample B was the best in color, flavor, taste, texture and over all acceptance.
Based on these results the percent 75:25(chickpea: millet) was recommended for cake processing to give gluten free cake with acceptance quality.
