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

Table 4: Proximate composition of cakes.

Samples	MGR	ODR	FLS	FF1	MS6	SM3
Moisture Content (%)	17.3^a±0.4	15.3^b±0.3	13.7^c±0.6	16.66^ab±0.01	15.91^b±0.06	15.8^b±0.3
Protein(%)	8.6^a±0.1	6.0^e±0.2	4.43^f±0.1	6.8^d±0.1	7.4^c±0.3	7.8^b±0.3
Crude Fiber(%)	0.24^e±0.01	1.11^a±0.03	0.68^c±0.01	0.81^b±0.03	0.67^c±0.02	0.48^d±0.01
Fat(%)	24.3^e±0.4	30.7^a±0.1	28.1^c±0.2	28.80^b±0.08	27.69^c±0.08	26.1^d±0.2
Ash(%)	2.9^e±0.3	3.9^a±0.4	3.5^b±0.5	3.6^ab±0.3	3.4^c±0.1	3.3^d±0.3
Carbohydrate(%)	46.7^b±0.5	43.0^c±0.7	50^a±1	44.0^c±0.6	44.5^c±0.5	46.3^b±0.5
Energy(Kcal)	440^d±1	458^b±2	472^a±1	462^ab±2	465^ab±2	452^c±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