Micronutrients Composition of Cake Produced from Fermented Sorghum and Pigeon Pea Composite Flour

In order to assess the micronutrient value of cakes made from fermented sorghum and pigeon pea flour blends, this study examined the mineral and vitamin makeup of the cakes. Important native crops like sorghum and pigeon pea are high in micro-nutrients, which makes them good substitutes for traditional wheat flour when preparing cakes. Using standard techniques, the fermented sorghum and pigeon pea flours were combined in different ratios to make cakes. Standard analytical techniques were used to determine the cake samples' mineral and vitamin contents. The findings showed that all of the cake samples examined had significant levels of minerals and vitamins. Magnesium varied from 173.55 to 197.81 mg/100 g, potassium varied from 352.06 to 387.07 mg/100 g, calcium ranged from 301.77 to 322.77 mg/100, phosphorus concentration varied from 34.98 to 46.25 mg/100 g and iron content varied from 0.34 to 6.73 mg/100g. The addition of fermented sorghum and pigeon pea flours, increased the mineral content. Vitamin B1 concentration ranged from 0.021 to 0.035 mg/100 g, vitamin B2 from 0.328 to 0.377 mg/100 g, and vitamin B3 from 0.002 to 0.023 mg/100 g. The results showed that adding blends of fermented sorghum and pigeon pea flour enhanced the cakes' vitamin content. According to the study's findings, cakes made with fermented sorghum and pigeon pea flour blends had better mineral and vitamin compositions and can substitutes for traditional wheat-based cakes. By using these readily available and underutilized crops in cakes, food security and the value addition of local raw materials could all be enhanced, thereby reducing wastage and also wheat importation which affect affect the nation’s economy negatively. Therefore, it is advised to use fermented sorghum and pigeon pea composite flour while making cakes in order to create baked goods that are both functional and nutritionally enriched.