TY  - JOUR
T1  - Nutrient Composition and Sensory Properties of Cakes Made from Wheat and African Yam Bean Flour Blends
AU - Alozie, Yetunde Ezinwanyi AU - Udofia, Ukpong Sunny AU - Lawal, Olajumoke AU - Ani, Ime Franklin 
JO  - Journal of Food Technology
VL  - 7
IS  - 4
SP  - 115
EP  - 118
PY  - 2009
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2009.115.118
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2009.115.118
KW  - Sphenostylis stenocarpa
KW  -flour
KW  -cakes
KW  -sensory attributes
KW  -blends
KW  -proximate constituents
AB  - 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.
ER  -