Evaluation of Physicochemical, Microbial and Sensory Properties of Sponge Cakes Made with Oyster Mushroom (Pleurotusostreatus (Jacq.) Kummer) Powde

In response to the mandate of the government, The Department of Education with its Order No. 17 s.2008 and to facilitate the proper implementation of it which bans junk foods in all Public Elementary and High School canteens. It is stated in the order that only fortified foods will be served to the learners to curb malnutrition. Thus, the possibility of making sponge cake of good sensory determination and its proximate analysis was examined. The sensory determination indicates that sponge cake with oyster mushroom powder show a significant difference (p=0.01) in terms of shape, outside color, volume, crust, inside color, grain, and general sensory determination with non-treated sponge cake. Results of the proximate analysis show that crude protein contents (%) increased with oyster mushroom powder treatment record A(6.27), B(6.67), C(7.23) and D(7.43) while percentage ash contents result show that increased with oyster mushroom powder treatment record A(0.6), B(0.9), C(1.06) and D(1.11). On the other hand, crude fat does not show any correlation with the amount of oyster mushroom powder. Percentage crude fiber also shows irregular interrelationships with A90.73), B(0.18), C(0.44), and D(0.24) while moisture content with A(38.55), B(36.57), C(41.18) and D(43.55).

Keywords –fortified foods, oyster mushroom powder, proximate evaluation, Sensory determination, sponge cake