PROXIMATE COMPOSITION ELASTICITY AND SENSORY ATTRIBUTES OF GLUTEN ENRICHED RICE CAKE (MASSA)

Abstract

Rice cake (masa) is a widely consumed fermented cereal-based food in Northern Nigeria, but its low protein content and weak elasticity limit its nutritional and structural quality due to the absence of gluten in rice. This study aimed to evaluate the effects of gluten enrichment on the proximate composition, elasticity, and sensory attributes of rice cake (masa). Rice masa was prepared with varying gluten levels (0%, 2.5%, 5%, 7.5%, and 10%), and standard AOAC methods were used to determine moisture, protein, fat, ash, fibre, and carbohydrate contents, while elasticity was measured using Hooke’s Law and sensory attributes were assessed using a 10-point hedonic scale. The results showed that gluten enrichment significantly increased protein content from 6.41% in the control sample to 12.14% at 10% gluten inclusion, with corresponding decreases in moisture and carbohydrate contents. Elasticity increased progressively with increasing gluten levels, indicating improved structural strength and resistance to deformation due to the formation of a gluten protein network. Sensory evaluation revealed that the 5% gluten-enriched masa recorded the highest scores for texture, flavour, mouthfeel, and overall acceptability, whereas higher gluten levels (7.5–10%) produced overly firm textures that reduced consumer preference. In conclusion, gluten enrichment effectively enhanced the nutritional quality, elasticity, and sensory properties of rice masa, with 5% gluten inclusion providing the most desirable balance between improved protein content, structural performance, and consumer acceptability, thereby demonstrating its potential for upgrading traditional rice masa products.