Proximate Composition of Biscuits and Cakes Produced from Wheat-Sorghum Composite Flour Blends Enriched with Sunflower Seeds

This study evaluated the proximate composition of biscuits and cakes produced from wheat-sorghum composite flour blends enriched with sunflower seeds, with the aim of addressing protein-energy malnutrition (PEM) in developing countries. Due to rising food costs and widespread consumption of nutritionally poor snacks, this research focused on creating affordable, protein-rich alternatives. Wheat, sorghum, and sunflower seeds were cleaned, dried at 60oc for six hours for wheat and sorghum and eight hours for sunflower seeds in an oven, and milled using a hammer mill (F-23ZS England) into flour. The fine flour was obtained using a sieve and then blended in varying ratios (70:20:10; 60:20:20; 50:20:30; 70:10:20; 60:30:10; 50:30:20; and 100% wheat). Cakes and biscuits were produced using 250g and 350g of the composite blends, respectively. Proximate compositions of the samples were determined in triplicate using AOAC standard methods. Statistical analysis was performed using analysis of variance (ANOVA), and means were separated using the least significant difference (LSD) at a 0.05 significance level. Results showed significant variation in the nutritive value of the samples. Among cake samples, CWSF1 had the highest protein (10.45%) and ash (3.04%) content. Biscuit samples also varied in nutrient content, with BWSF2, BWSF4, and BWSF5 showing statistically similar protein levels. Overall, the incorporation of sunflower seed flour significantly enhanced the protein and fibre contents of both cake and biscuit samples, demonstrating the potential of these enriched snacks in combating PEM.