Development and Nutritional Characteristics of Fiber Enriched Cake

Nutritional fiber is the edible part of plants or analogous carbohydrates; it consists of polysaccharides that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. The study examines the Development and Nutritional Characteristics of Fiber Enriched Cake. In achieving this aim, the following specific objectives were laid out to identify the socio-economic characteristics of fiber enriched cake storage, identify fungus associated with fiber enriched cake, identify and discuss different methods of storage to prevent/control fungi associated with the fiber enriched cake during storage, investigate production constraints, and assess profitability of fiber enriched cake production. Data used in this work is derived primary from secondary sources. The methodology therefore, is basically documentary in nature. This involves learning new facts and principles through the study of documents and records. The documents and records include journals, textbooks, official publications etc. By putting together logically evidence derived from documents and records. Conclusion which either established facts hitherto unknown or sound generalization can be obtained. The significance of Fiber Enriched Cake lies in their implication in inhibiting the pancreatic enzymes resulting in reduction in protein digestibility both in humans and animals. It also causes hypertrophy of the pancreas in smaller animals like cats and chicks.