@article{MAKHILLJFT2009748216,
    title = {Nutrient Composition and Sensory Properties of Cakes Made from Wheat and African Yam Bean Flour Blends},
    journal = {Journal of Food Technology},
    volume = {7},
    number = {4},
    pages = {115-118},
    year = {2009},
    issn = {1684-8462},
    doi = {jftech.2009.115.118},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2009.115.118},
    author = {Yetunde Ezinwanyi,Ukpong Sunny,Olajumoke and},
    keywords = {Sphenostylis stenocarpa,flour,cakes,sensory attributes,blends,proximate constituents},
    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.}
    }