Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

Figures & data

Table 1. Proximate composition of plantain and watermelon rind composite flour

PF:WF %	Moisture Content (%)	Dry Matter (%)	Fat (%)	Ash (%)	Crude Fiber (%)	Crude Protein (%)	Carbohydrate Content (%)
100:0	6.66^a	93.35^c	1.44^a	1.36^a	4.64^f	2.20^a	83.69^f
90:10	7.27^a	92.74^c	1.70^b	1.44^b	4.20^e	7.49^b	77.91^e
80:20	8.48^b	91.53^b	1.90^c	1.71^c	4.03^d	9.33^c	74.57^d
70:30	8.91^b	90.60^ab	2.24^d	2.05^d	3.82^c	11.98^d	70.52^c
60:40	10.17^c	89.83^a	2.41^e	2.22^e	3.59^b	12.77^e	68.85^b
50:50	10.21^c	89.80^a	2.63^f	2.44^f	2.95^a	15.14^f	66.64^a

Mean values with different superscript letter(s) within the same column are significantly different (P < 0.05). PF = Plantain Flour and WF = Watermelon rind flour.

Table 2. Functional properties of plantain and watermelon rind composite flour

PF:WF %	WAC (%)	BD (g/m)	D (%)	SI (%)	SP (70°C) %	SP (80°C) %	SP (90°C) %	SP(100°C) %
100:0	2.15^a	0.69^a	0.89^a	27.49^f	5.92^a	12.59^a	15.63^a	18.64^a
90:10	2.34^b	0.73^a	1.11^b	25.87^e	9.13^ab	12.94^ab	16.31^b	19.57^ab
80:20	2.50^c	0.74^a	1.30^c	25.14^d	9.47^ab	13.18^abc	16.50^bc	19.83^bc
70:30	2.61^d	0.75^a	1.41^d	24.79^c	9.89^b	13.50^bcd	16.90^bc	20.35^bcd
60:40	2.77^e	0.52^a	1.48^e	24.25^b	10.17^b	13.81^cd	17.11^c	20.84^cd
50:50	2.93^f	0.70^a	1.70^f	22.85^a	11.37^b	14.14^d	18.18^d	21.43^d

Mean values with different superscript letter(s) within the same column are significantly different (P < 0.05). PF = Plantain Flour and WF = Watermelon rind flour.

WAC = Water Absorption Capacity, BD = Bulk Density, D = Dispersibility, SI = Solubility Index, SP70 = Swelling Power at 70°C, SP80 = Swelling Power at 80°C, SP90 = Swelling Power at 90°C and SP100 = Swelling Power at 100°C.

Table 3. Pasting properties of plantain and watermelon rind composite flour

PF:WF %	Peak Viscosity (RVU)	Trough (RVU)	Breakdown Viscosity (RVU)	Final Viscosity (RVU)	Setback Viscosity (RVU)	Peak Time (min)	Pasting Temp (°C)
100:0	453.63^d	312.00^d	141.67^a	474.30^d	162.33^b	5.07^ab	81.05^a
90:10	428.75^cd	292.46^cd	136.30^a	443.00^cd	150.54^ab	4.94^a	81.95^a
80:20	367.13^bc	253.38^cd	113.75^a	393.05^bc	139.67^ab	5.00^ab	82.85^a
70:30	326.75^b	235.50^bc	91.25^a	373.09^b	137.59^ab	5.03^ab	83.15^a
60:40	239.00^a	171.50^ab	67.50^a	297.67^a	126.17^ab	5.07^ab	82.35^a
50:50	195.79^a	156.92^a	241.00^a	263.63^a	106.71^a	5.24^b	83.60^a

Mean values with different superscript letter(s) within the same column are significantly different (P < 0.05). PF = Plantain Flour and WF = Watermelon rind flour.

Table 4. Proximate compositions of cake made from composite flour of plantain and watermelon rind

PF:WF %	Moisture Content (%)	Dry Matter (%)	Fat (%)	Ash (%)	Crude Fiber (%)	Crude Protein (%)	Carbohydrate (%)
100:0	36.78^ab	63.22^ab	6.55^a	1.12^a	4.52^c	1.81^a	49.23^b
90:10	31.75^ab	68.26^ab	7.58^b	1.29^b	4.27^bc	4.47^b	50.65^b
80:20	30.23^a	69.78^b	7.47^b	1.45^c	4.52^c	7.66^c	48.66^b
70:30	38.61^ab	61.39^ab	6.28^a	1.40^bc	4.10^ab	8.58^cd	41.04^ab
60:40	38.69^ab	61.31^ab	6.49^a	1.51^c	4.02^ab	9.38^d	39.93^ab
50:50	44.69^b	55.31^a	5.77^a	1.64^d	3.89^a	10.58^e	33.19^a

Mean values with different superscript letter(s) within the same column are significantly different (P < 0.05). PF = Plantain Flour and WF = Watermelon rind flour.

Table 5. Texture analysis of cakes produced from composite flour of Plantain and watermelon rind

PF:WF %	Peak Force	Stringiness	Chewiness (g)	Resilience	Adhesiveness	Peak time (min)	Gumminess (g)	Stickiness	Springiness	Cohesiveness
100:0	1358.50^a	1.10^a	898.50^b	0.39^a	1.19^a	6.92^a	1004.00^ab	−4.00^a	0.85^b	0.75^d
90:10	1600.50^a	0.80^a	891.50^b	0.30^a	1.19^a	6.71^a	1048.50^ab	−5.50^a	0.85^b	0.66^bcd
80:20	1426.50^a	2.43^ab	815.00^b	0.32^a	10.45^a	6.88^a	948.00^ab	−10.00^a	0.85^b	0.67^cd
70:30	1673.00^a	4.57^b	823.50^b	0.26^a	160.33^a	6.79^a	1010.50^ab	−52.50^a	0.83^ab	0.61^bc
60:40	2324.00^a	2.34^ab	969.00^b	0.21^a	4.85^a	6.16^a	1229.50^b	−17.00^a	0.79^ab	0.53^b
50:50	1506.50^a	7.90^c	377.00^a	0.33^a	482.92^a	6.30^a	544.00^a	−77.50^a	0.71^a	0.35^a

Mean values with different superscript letter(s) within the same column are significantly different (P < 0.05). PF = Plantain Flour and WF = Watermelon rind flour.

Table 6. Color analysis of cakes produced from composite flour of plantain and watermelon rind

PF:WF %	L*	a*	b*
100:0	33.62^d	11.13^f	14.03^f
90:10	31.73^c	8.89^e	13.32^e
80:20	29.36^b	7.92^d	10.36^d
70:30	28.89^a	7.18^c	8.55^c
60:40	28.79^a	6.41^b	7.61^b
50:50	28.99^a	5.49^a	7.39^a

Mean values with different superscript letter(s) within the same column are significantly different (P < 0.05). PF = Plantain Flour and WF = Watermelon rind flour.

L* = Degree of lightness

a* = Degree of redness

b* = Degree of yellowness

Table 7. Sensory analysis of cakes produced from composite flour of plantain and watermelon rind

PF:WF %	Color	Texture	Appearance	Sweetness	Flavor	Overall Acceptability
100:0	6.80^b	7.04^bc	6.72^ab	6.80^bc	6.92^bc	7.28^cd
90:10	7.72^c	7.28^c	7.40^b	7.20^c	7.00^c	7.60^d
80:20	7.12^bc	6.88^bc	7.36^b	6.88^bc	6.80^bc	6.96^cd
70:30	6.92^bc	6.68^bc	6.84^ab	6.28^bc	6.24^bc	6.52^bc
60:40	6.28^ab	6.12^ab	6.28^a	5.92^ab	5.84^b	5.88^ab
50:50	5.80^a	5.56^a	5.96^a	4.96^a	4.72^a	5.20^a

Mean values with different superscript letter(s) within the same column are significantly different (P < 0.05). PF = Plantain Flour and WF = Watermelon rind flour.