American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2019, 7(6), 195-199
DOI: 10.12691/ajfst-7-6-5
Open AccessArticle

Acceptability of Fibre Rich Cake Prepared Using Cassava Residue Flour, Blended With Wheat, Trifoliate Yam and Cocoyam Flour in Nigeria

Ohuoba A. N.1, 2, , Kukwa R. E.1 and U. J. Ukpabi1, 2

1Centre for Food Technology and Research (CEFTER), Benue State University P.M.B 102119 Makurdi, Nigeria

2National Root Crops Research Institute, Umudike P.M.B 7006 Umuahia, Abia State, Nigeria

Pub. Date: August 16, 2019

Cite this paper:
Ohuoba A. N., Kukwa R. E. and U. J. Ukpabi. Acceptability of Fibre Rich Cake Prepared Using Cassava Residue Flour, Blended With Wheat, Trifoliate Yam and Cocoyam Flour in Nigeria. American Journal of Food Science and Technology. 2019; 7(6):195-199. doi: 10.12691/ajfst-7-6-5

Abstract

Cake can be made from flour samples of low protein content, that include soft wheat, corn and root and tuber crops. This study is aimed at evaluating the acceptability of cake prepared using cassava gari residue flour (R), blended with wheat flour (W), trifoliate yam flour (T) and cocoyam flour(C) at different ratio. The samples were 100% cassava gari residue flour (R100), 100% wheat flour (W100), residue flour: trifoliate flour (R90:T10 and R80:T20), residue flour: cocoyam flour (R90:C10 and R80:C20), residue flour: wheat flour (R90:W10 and R80:W20) respectively. A 9-point Hedonic scale of 1-9 was used to evaluate the sensory attributes of the cake samples prepared. The cassava gari residue flour and all the blends were found to have good sensory qualities and were well accepted as the conventional cupcake (100% wheat flour). Overall acceptability was determined using the overall means score of the sensory attributes (taste, colour, aroma. chewable and texture). The overall acceptability means scores were 6.50 (R90:T10), 6.54 (R80T:20), 7.47(R90:C10), 7.80 (R80:C20) 7.65 (R90:W10), 7.80 (R80:W20), 7.50 (R100) and 8.03 (W100). The proximate composition of the residue flour (R100) had the lowest moisture content of 7.5835% and fat content of 0.1835%, the highest percentage crude fibre (2.8160%) and total carbohydrate (87.5665). While the cake samples had percentage moisture from 30.0625 to 36.6445%; ash from 3.4580 to 5.4935%; crude fibre from 0.2700 to 2.9500%; fat from 4.2885 to 18.9300%; Protein from 5.9175 to 16.9610% and total carbohydrates from 28.4610 to 54.0380% contents respectively.

Keywords:
cake root and tuber crops flour wheat flour postharvest food security

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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