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Ohuoba, A. N., kukwa, R. E. And Ukpabi, U. J. Acceptability of Cake Prepared Using Cassava Residue Flour and its blends with Wheat, Trifoliate Yam and Cocoyam flour in Nigeria. Proceedings of the Sliden Accra 2019 conference. 419-422. 2019.

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Article

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

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


American Journal of Food Science and Technology. 2019, Vol. 7 No. 6, 195-199
DOI: 10.12691/ajfst-7-6-5
Copyright © 2019 Science and Education Publishing

Cite this paper:
Ohuoba A. N., Kukwa R. E., 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.

Correspondence to: Ohuoba  A. N., Centre for Food Technology and Research (CEFTER), Benue State University P.M.B 102119 Makurdi, Nigeria. Email: aliceohuoba@gmail.com

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.

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