Nutrient composition and sensory properties of cakes made from wheat and African yam bean flour blends

Nutrient composition and sensory properties of cakes made from wheat and African yam bean flour blends

Author by Alozie Y.e.

Journal/Publisher: Journal Of Food Technology

Volume/Edition: 7

Language: English

Pages: 115 - 118

Abstract

Wheat flour (WF) was supplemented with African Yam Bean Flour(AYBF) and used to bake queen cakes at various ratios(WF/AYBF 100:0,80:20,75:25,50:50,0:100). The 100% WFcake served as control. Proximate analysis showed significant increase( p<0>0.5) in moisture contents (14.4-14%)of test samples. Sensory evaluation results showed that all cake samples had high rating for allevaluated attributes.The 20 and 25% AYBF supplementation compared favorably with control(100%WF). Cakes from other supplementation levels were generally acceptable as they were neither liked nor disliked.


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