Comparative Evaluation of the Mineral Content of Cakes Produced using different Oil Sources for Socio-Economic Transformation

Cake is a bakery product that is mostly consumed by people globally. Cakes are convenient food products and are usually sweet and often baked using flour, sugar, shortening (butter), baking powder, egg, and essence as principal ingredients. This study was aimed at comparing the mineral content of cakes produced by replacing butter with different oil sources for socioeconomic transformation in Nigeria. The result of this study showed that the calcium content of the cake ranged from 15.77 to 37.92mg/100g with soybean oil and simas butter having the highest and lowest values respectively. The magnesium content ranged from 35.63 to 67.90mg/100g with coconut oil and palm olein oil having the highest and the lowest values respectively. The potassium content ranged from 119.61 to 193.50 with coconut oil and palm kernel oil having the highest and the lowest values respectively. While the phosphorus content ranged from 117.97 to 147.60 with soybean oil and palm kernel oil having the highest and the lowest values respectively. All samples analyzed were significantly different (p<0.05). The result of this work establishes that soybean oil, coconut oil and palm olein oil can be used as excellent replacer of butter in cake production and should be adopted for large scale production.