DEPARTMENT OF FAMILY, NUTRITION
AND CONSUMER SCIENCES
OBAFEMI AWOLOWO UNIVERSITY, ILE-IFE, NIGERIA.
REPORT ON
RECIPE DEVELOPMENT AND TESTING
(TOMBROWN CUPCAKE)
BY
GROUP ONE
COURSE TITLE: QUANTITY FOOD
PRODUCTION II
COURSE CODE: FNC 428
LECTURER: MRS POPOOLA
MAY 2023
GROUP MEMBERS
FULL NAMES MATRIC NO
FADAHUNSI MORISELOLAOLUWA ADENIKE FNC/2017/130
ELUYODE OREOLUWA REBECCA FNC/2017/033
IBITOYE MOTUNRAYO OLUWASEUN `FNC/2017/036
OMOTARA ENIOLA PRECIOUS FNC/2017/062 OBOGBAYIRO
FAVOUR DAMILOLA FNC/2017/045
SHITTU CHRISTIANA FNC/2017/139
OLAPADE PRECIOUS FNC/2017/057
OLADOKUN OLAMIDE FNC/2017/055
ODEDIRAN PRAISEOFGOD FNC/2017/046
ISAH GLORIA OLUWAKEMISOLA FNC/2017/038
TABLE OF CONTENTS
INTRODUCTION.......................................................................................................................................4
LITERATURE REVIEW...............................................................................................................................5
2.1 Tom brown..............................................................................................................................5
Ingredients of Tom brown include:.....................................................................................................5
2.2 Soy beans......................................................................................................................................5
2.3 Yellow maize..................................................................................................................................5
2.4 Millet.............................................................................................................................................6
MEHODOLOGY........................................................................................................................................7
3.1 Descriptive (Old Cupcake) Recipe...........................................................................................7
3.2 Narrative (old cupcake) Recipe......................................................................................................8
3.3 Descriptive Tom brown cupcake recipe.........................................................................................8
Quantity Ingredients........................................................................................................8
150g All-purpose flour..............................................................................................8
100g Tom brown.......................................................................................................8
200g Butter.................................................................................................................8
200g Sugar.................................................................................................................8
6.3g Baking powder..................................................................................................8
4.2g Butter scotch flavor...........................................................................................8
4 medium sized Egg.............................................................................................................8
32g Milk...................................................................................................................8
3.4 Narrative Tom brown Recipe.........................................................................................................9
CALCULATIONS AND RESULTS...............................................................................................................10
4.1 OLD CUP CAKE RECIPE.................................................................................................................10
RECOMMENDATIONS AND CONCLUSION.............................................................................................12
REFRENCES............................................................................................................................................14
CHAPTER ONE
INTRODUCTION
1.1 Tom brown cupcake
Tom Brown cake is a nutritious and delicious food that can be enjoyed by people of all
ages. It is made from a variety of grains and legumes, which provide a good source of
protein, carbohydrates, and fiber. Tom Brown cake is also a good source of vitamins and
minerals, making it a healthy choice for children. By incorporating Tom Brown into a
cake recipe, it becomes a delicious and appealing way to introduce healthier ingredients
into children's diets. In recent years, there has been a growing interest in modifying the
diet of children in order to improve their health and well-being. Tom Brown cake can be a
part of this effort, as it is a healthy and nutritious food that can be enjoyed by children.
1.2 Objectives
1. To promote the production of Tom Brown cake as a means of modifying children's
diets to incorporate healthier ingredients.
2. To raise awareness about the nutritional benefits of Tom Brown and its potential
impact on children's overall well-being.
3. To provide practical guidance and insights on how to prepare and bake a delicious
Tom Brown cake.
4. To encourage parents, caregivers, and educators to consider Tom Brown cake as a
nutritious and enjoyable option for children's snacks or desserts.
5. To contribute to the ongoing efforts of improving children's nutrition by offering a
creative and appealing solution that aligns with their dietary needs and preferences.
1.3 Significance
1. Variety and innovation: Introducing the concept of Tom Brown cake adds variety to
children's diets, breaking away from conventional options. This innovation
encourages children to explore different tastes and textures while maintaining a focus
on nutrition.
2. Nutritional benefits of Tom Brown: Tom Brown is a cereal that is known for its high
nutritional value. It is rich in essential vitamins, minerals, fiber, and energy-providing
carbohydrates. By incorporating Tom Brown into a cake, we can provide children
with a delicious treat that also offers valuable nutrients.
3. Health benefits beyond children: While the focus is primarily on children, the
nutritional benefits of Tom Brown cake extend to individuals of all ages.
Emphasizing its suitability for adults and the broader community can encourage the
adoption of healthier eating habits among diverse age groups.
4. Modification of diet for children: Children's diets play a crucial role in their growth,
development, and overall health. By modifying their diets to include nutritious
options like Tom Brown cake, we can enhance their nutrient intake and support their
well-being.
5. Appeal and acceptance: Children are often more receptive to foods that are visually
appealing and taste good. By transforming Tom Brown into a cake, we create a more
enticing and enjoyable option for children, increasing the likelihood of their
acceptance and consumption.
CHAPTER TWO
LITERATURE REVIEW
2.1 Tom brown
Tom brown is a nutritious roasted cereal commonly made from a combination of grains
like millet, maize, soya beans, and wheat. Tom brown cupcake typically consists of Tom
brown flour, wheat flour sugar, butter, eggs, milk, baking powder, and flavorings such as
vanilla or chocolate. The nutritional composition of Tom brown cake is influenced by the
nutrient content of Tom brown itself, providing a good source of dietary fiber, protein,
vitamins, and minerals.
Ingredients of Tom brown include:
2.2 Soy beans
Soybeans are a rich source of plant-based protein. Soybeans are packed with essential
nutrients such as fiber, vitamins (such as folate and vitamin K), minerals (such as iron
and calcium), and healthy fats. The high protein and fiber content in soybeans can help
promote a feeling of fullness and satiety when consumed. Including soybeans in tom
brown not only adds nutritional value but also contributes to its taste, texture, and satiety
factor. It offers a plant-based protein option and enhances the overall culinary experience
of the dish.
2.3 Yellow maize
The function of yellow maize in tom brown is primarily to provide a rich and hearty
flavor, as well as contribute to its thick and creamy texture. In addition to its flavor and
texture contributions, yellow maize is also a significant source of essential nutrients in
tom brown. Maize is rich in carbohydrates, dietary fiber, and various vitamins and
minerals such as vitamin C, vitamin B6, folate, potassium, and magnesium. These
nutrients provide energy, support digestion, and promote overall well-being.
2.4 Millet
Millet in Tom brown is a great source of fiber, which is very important for the body. The
cereal content makes it an excellent source of fiber which helps improve bowel
movement and reduce cholesterol levels. The benefits of millet are numerous, it is rich in
iron, minerals, calcium, and more, aiding in the healthy and steady growth of the child.
Millet is a complex carbohydrate that helps in producing serotonin in the body. Serotonin
can help calm your baby’s mood and help them sleep well.
CHAPTER THREE
MEHODOLOGY
3.1 Descriptive (Old Cupcake) Recipe
Quantity Ingredients
250g All-purpose flour
200g Butter
200g Sugar
6.3g Baking powder
4.2g Butter scotch flavor
4 medium sized Egg
32g Milk
Preparation
1. The butter and sugar will be mixed well with an electric hand mixer until a fluffy
texture is achieved.
2. All-purpose flour and baking powder will be weighed and sieved.
3. After proper and accurate weighing, four medium whisked eggs will be added to the
mixture of butter and sugar.
4. To the mixture of butter, sugar and egg, the sieved flour and baking powder will be
added gradually to the mixture with 1 teaspoon of flavor.
5. The batter will be portioned into cupcakes pan and the pans will be arranged on the
oven tray.
6. The oven will be preheated before placing the cupcakes pan into the oven.
7. The cupcakes will be baked at 180°C for 30 minutes
3.2 Narrative (old cupcake) Recipe
Mix 200g of butter with 200g of sugar with an electric hand mixer until a fluffy texture is
achieved. Weigh and sieve 250g of flour with 6.3g of baking powder. After proper and
accurate weighing, add four medium size whisked egg to the mixture of butter and sugar.
To the mixture of butter, sugar and egg, add 39g of hollandia milk and 250g of flour at
intervals to the mixture gradually with 4•2g of butter scotch flavor. Portion the batter into
cupcakes pan and arrange the pans on the oven trays. Preheat the oven before placing the
cupcakes pan into the oven. Bake the cupcakes at 180°C for 30 minutes.
3.3 Descriptive Tom brown cupcake recipe
Quantity Ingredients
150g All-purpose flour
100g Tom brown
200g Butter
200g Sugar
6.3g Baking powder
4.2g Butter scotch flavor
4 medium sized Egg
32g Milk
Preparation
1. The butter and sugar will be mixed well with an electric hand mixer until a fluffy
texture is achieved.
2. All-purpose flour, tom brown and baking powder will be weighed and sieved.
3. After proper and accurate weighing, four medium whisked egg will be added to the
mixture of butter and sugar.
4. To the mixture of butter, sugar and egg, the sieved tom brown flour and baking
powder will be added gradually to the mixture with 1 teaspoon of flavor.
5. The batter will be portioned into cupcakes pan and the pans will be arranged on the
oven tray.
6. The oven will be preheated before placing the cupcakes pan into the oven.
7. The cupcakes will be baked at 180°C for 30 minutes
3.4 Narrative Tom brown Recipe
Mix 250g of butter with 200g of sugar with an electric hand mixer until a fluffy texture is
achieved. Weigh and sieve 150g of flour with 1½ teaspoon of baking powder. After
proper and accurate weighing, add four medium size whisked egg to the mixture of butter
and sugar. To the mixture of butter, sugar and egg, add 100g of sieved tom brown and
150g of flour to the mixture gradually with 1 teaspoon of flavor. Portion the batter into
cupcakes pan and arrange the pans on the oven trays. Preheat the oven before placing the
cupcakes pan into the oven. Bake the cupcakes at 180°C for 30 minutes
CHAPTER FOUR
CALCULATIONS AND RESULTS
4.1 CUPCAKE RECIPE CALCULATIONS
Ingredients CHO(g) Protein Fat (g) Fibre Energy Water Calcium
(g) (g) (kcal) (g) (mg)
WHEAT
FLOUR
250g
Per 100g 73.57 11.92 1.76 1.51 360.80 11.27 19
73.57/10 11.92/10 1.76/100× 1.51/1 360.80/1o 11.27/10 19/100×2
0 ×250 0×250 250 00×25 o×250 0×250 50
Per 250g 0
=183.93 = 29.8 = 4.4 =3.78 = 902 =28.18 = 47.5
COMPOSIT
E FLOUR
Wheat flour
150g 110.36 17.88 2.64 2.67 541.2 16.91 28.5
Tom brown
100g consist:
Millet 20g 13.55 2.27 0.85 1.49 73.87 1.89 4.3
Soya bean
flour 40g 11.60 12.2 8.84 1.16 177.08 4.48 0
Wheat 20g 14.71 2.38 0.35 0.30 72.16 2.25 3.8
Maize 20g 14.77 1.96 0.88 1.67 78.15 2.11 1.90
Per 250g of
composite
flour =164.99 =36.69 =13.56 =7.29 =942.46 =27.64 =38.5
BUTTER
200g
Per 100g 1.10 0.80 78.45 0 713.65 20.10 17.0
1.10/100 0.80/100 78.45/100 713.65/10 20.10/10 17.0/100
×200 ×200 ×200 0×200 0×200 ×200
Per 200g = 2.2 =1.6 =156.9 =0 =1427.3 =40.2 =34.0
MILK
32g
Per 100g 39.70 25.90 26.60 0 494.60 3.70 968.00
39.70/10 25.90/10 26.60/100 494.60/10 3.70/100 968.00/10
0 *32 0*32 *32 0*32 *32 0*32
Per 32.00g = 12.70 =8.29 =8.51 =0 =158.27 =1.18 =309.76
EGGS
216g
Per 100g 1.06 13.07 30.45 0 30.45 76.58 62.80
1.06/100 13.07/10 30.45/100 30.45/100 76.57/10 62.80/100
*216 0*216 *216 *216 0*216 *216
Per216.00g = 2.29 =28.24 =65.77 =0 =65.77 =165.32 =135.65
SUGAR
200g
Per 100g 99.98 0 0 0 399.92 0.02 1.00
0/100 0/100* 0.02/100 1.00/100*
99.98/10 0/100*2 *200 200 399.92/10 *200 200
0*200 00 0*200
Per 200.00g = 199.96 =0.0 =0.0 =0.0 =799.84 =0.04 =2
TOTAL
INGREDIE
NTS
OLD
CUPCAKE =401.08 =67.93 =235.58 =3.78 =3,353.18 =234.92 =528.5
TOM
BROWN
CUPCAKE =382.14 =74.82 =244.74 =7.29 =3,393.78 =234.38 =519.91
Due, to the present of maize in the composite flour, 10mcg of Vitamin A was present.
CHAPTER FIVE
RECOMMENDATIONS AND CONCLUSION
REFRENCES
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04020-6
Watanabe, S., Hotta, N., Nakamura, M., & Saga, Y. (2018). Evaluation of nutritional
quality of soybean seeds from different geographic origins by a multicriteria decision-
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Muyanja, C., Kigozi, R., Kabahenda, M., Nyanzi, S. A., & Musoke, S. (2017). Review of
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Sciences, 8(10), 957–973. doi:10.4236/fns.2017.810068