Development of Gluten Free Cake From Beans (Phaseolus vulgaris L.)and Maize ( Zea mays L.) Flours

Abstract

The aim of this work was to produce nutritious gluten free cake from legumes and cereal blends. Cake product was prepared from beans (Phaseolus vulgaris L) and maize(Zea mays) flours with different ratios (100% bean), (50:50% bean and maize) and control (100%wheat). Raw materials and final products were analyzed. Sensory evaluation was assessed and statistical analysis was done. Results on dry basis showed that the moisture content of bean and maize flour was 7.57 % and 7.01 %, respectively. Protein was 18.54 % and 7.56 %, respectively. Fat was found 2.39 % and 5.36 %, respectively. Fiber was 3.36 % and 1.30 %, respectively. Ash was 4.54 % and 2.13 %, respectively. Carbohydrate was 63.60 % and 76.64%, respectively. Energy value was 380.36 k.cal/100g and 413.05 k.cal/100g, respectively. Mineral content (mg/100g) of bean and maize flour on dry basis showed that Na, k, Fe, Ca and Mg was 57.65 and 16.56, 467.85 and 254.46, 1.23 and 1.80, 36.33 and 7.99, 142.05 and 97.38, respectively. The proximate chemical composition of bean cake (100%) on dry basis has moisture , protein, fat, fiber , ash, carbohydrate and energy value 56.88 %, 21.04 %, 24.25 %, 3.5 %, 5.16 %, 46.07 % and 480.48 K.cal /100g, respectively. The proximate chemical composition of bean + maize cake (50:50%) on dry basis has moisture , protein, fat, fiber , ash, carbohydrate and energy value was 54.73%, 17.94 %, 21.26%, 1.59 %, 4.76 %, 54.46 % and 480.89 K.cal /100g, respectively. The proximate chemical composition of control cake (100% wheat) on dry basis has moisture , protein, fat, fiber , ash, carbohydrate and energy value 38.18 %,14.83 %,21.62 %,0.14 %,3.05 %,60.36 % and 495.36 K.cal /100g , respectively. The minerals content of bean cake (100%) on dry basis from sodium, potassium, iron, calcium and magnesium were 194.13, 296.05, 1.8750 , 23.26 and 95.00 mg/100g, respectively. The minerals content of bean + maize cake (50:50%) on dry basis from sodium, potassium, iron ,calcium and magnesium were 270.84 , 218.70, 1.87, 16.00 and 80.00 mg/100g, respectively. The minerals content of control cake (100% wheat) on dry basis from sodium, potassium, iron, calcium and magnesium were 294.05,117.35,1.35,10.42 and 48.00 mg/100g, respectively. Sensory evaluation showed that all samples of bean with maize cake were acceptable and the sample of 100% bean cake was highly accepted by the panelists. More over the bean + maize cake (50:50%) was found to be higher in protein, fiber, ash, k, Fe, Ca and Mg compared to wheat cake (control). Finally, bean and maize flour and their blend were found suitable for gluten free cake production and enhanced its protein, fiber and minerals content.