Yetunde Ezinwanyi  Alozie, Ukpong Sunny  Udofia, Olajumoke  Lawal, Ime Franklin  Ani, 
    Nutrient Composition and Sensory Properties of Cakes Made from Wheat and African Yam Bean Flour Blends,
    Journal of Food Technology,
    Volume 7,Issue 4,
    2009,
    Pages 115-118,
    ISSN 1684-8462,
    jftech.2009.115.118,
    (https://makhillpublications.co/view-article.php?doi=jftech.2009.115.118)
    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% WF cake served as control. Proximate analysis showed significant increase (p<0.05) in protein content (9.2-17.4%), ash (3.7-5.5%) and crude fiber (0.14-1.80%) in AYBF supplemented cakes. There was a significant decrease (p<0.05) in carbohydrate (70.26-63.1%) and fat (16.7-13.2%) contents. There was no significant difference (p>0.05) in moisture contents (14.4-14%) of test samples. Sensory evaluation results showed that all cake samples had high rating for all evaluated 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.
    Keywords: Sphenostylis stenocarpa;flour;cakes;sensory attributes;blends;proximate constituents