Physical, Proximate and Sensory Properties of Cake Produced using Shea Butter as Shortening

Table 3: Result of physical properties of cakes.

Samples	MGR	FLS	ODR	FF1	MS7	SM3
Height (cm)	3.4^bc±0.3	3.9^a±0.2	3.5^b±0.2	2.7^d±0.1	3.2^c±0.2	3.6^b±0.1
Weight(cm)	49^a±2	42^b±4	44^b±5	39^c±9	40^c±4	50^a±2
D₁(cm)	6.4^bc±0.7	6.9^ab±0.6	6.2^c±0.4	6.5^bc±0.6	6.0^c±0.2	7.1^a±0.2
D₂ (cm)	3.5^a±0.1	3.5^ab±0.2	3.6^a±0.3	3.30^b±0.05	3.4^ab±0.1	3.50^ab±0.05
Volume(cm³)	812^c±1	1026^a±0.5	806.0^c±0.2	625^e±2	690^d±2	973^b±2

*mean values in the same column with different superscripts are significantly different at p<0.05.  MGR-100% Margarine; ODR-100% Shea butter; FLS-100% Flashed Shea butter; FF1-50% Shea butter +50%Margarine; MS6-40% Shea butter +60% Margarine; SM3-30% Shea butter +70% margarine ; D₁= Top Diameter of Queen’s cake; D₂= Bottom Diameter of Queen’s cake