Courage Sedem Dzah^{1, 2,}, Christopher Mensah¹, Fidelis Mawunyo Kpodo¹

Annatto extract was used as colorant in cakes from soy-wheat flour formulations. The effects of flour component and colorant were investigated on sensory attributes and proximate composition. A 3x2 factorial design of three factors (3 flour formulations) at 2 levels (annatto, sugar-flair colorant) was followed. Six cake samples (A, B, C, D, E, F) were produced and compared with a control (G) for affective sensory test and proximate analysis. Annatto-colored cakes closely matched the control (sugar-flair) in sensory performance although the later was scored higher for mouthfeel and flavour (P<0.05). All formulations had higher protein and crude fat contents than control. Samples C and E recorded significantly higher values for proteins (15.31 and 11.9% respectively against 8.27% for control) and moisture (24.87 and 25.59% respectively) than control (19.01%) (P<0.05). The control sample had higher ash (3.8%) and crude fibre (26.32%) against 1.87 and 15.89% for sample C and 1.56 and 10.52% respectively for sample E (P<0.05).

soya bean flour, cakes, sensory evaluation, composite flour, annatto colorant, product development