Investigating the Effects of Baking Parameters on Proximate, Minerals and Vitamin C Compositions of Crackers.

Abstract

This study investigated the effects of three baking parameters - pawpaw puree concentration, fermentation duration and baking temperature - on the proximate, minerals and vitamin C compositions of crackers. Ripe pawpaw puree was used as substitutes for fat at 0, 25 and 50% respectively. Crackers were fermented for 1, 2 and 3 hours and baked at temperatures of 130, 150 and 170ºC respectively. Proximate compositions of crackers showed that the moisture contents ranged from 1.08-4.28%, ash (2.11-2.31%), fat (3.09-4.09%), protein (10.17-12.51%), crude fibre (1.19-1.66%) and carbohydrates (75.47-82.11%). The results also showed the presence of some minerals such as calcium (180-241 mg/100 g), magnesium (24.90-36.82 mg/100 g), sodium (423.1-488.2mg/100 g) and potassium (122.8-220.8 mg/100 g). Vitamin C compositions of the cracker samples were observed to be within the range of 9.81 to 16.32 mg/100 g. The study showed that ripe pawpaw puree could be used as a supplement for fat at suitable fermentation durations and baking temperatures without adversely affecting the qualities of the crackers.