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

Authors: Alozie , Udofia , Lawal , & ANI Ime

Publication Type: Journal article

Journal: Journal Of Food Technology

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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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Alozie,Y. Udofia,U. Lawal,O. ANI,I. . (2009). Nutrient composition and sensory properties of cakes made from wheat and African yam bean flour blends, 7 (), 115-115.

Alozie,Y. Udofia,U. Lawal,O. ANI,I. . "Nutrient composition and sensory properties of cakes made from wheat and African yam bean flour blends" 7, no (), (2009): 115-115.

Alozie,Y. and Udofia,U. and Lawal,O. and ANI,I. and . (2009). Nutrient composition and sensory properties of cakes made from wheat and African yam bean flour blends, 7 (), pp115-115.

AlozieY, UdofiaU, LawalO, ANII, . Nutrient composition and sensory properties of cakes made from wheat and African yam bean flour blends. 2009, 7 ():115-115.

Alozie,Y.e. , Udofia,U.s. , Lawal,O. , and ANI,Ime . "Nutrient composition and sensory properties of cakes made from wheat and African yam bean flour blends", 7 . (2009) : 115-115.

A.Y.e. U.U.s. L.O. & A.Ime , "Nutrient composition and sensory properties of cakes made from wheat and African yam bean flour blends" vol.7, no., pp. 115-115, 2009.

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