Abstract
The general objective of this research was to assess nutrient composition
and sensory properties of cakes made from wheat (Triticum aestivum) and
African yam bean (Sphenostylis stenocarpo) flour blends. Specifically, it
determined the proximate composition, sensory evaluation and general
acceptability of the cakes. Experimental design was employed. Wheat flour
(WF) was supplemented with African yam bean flour (AYBE) and used to
bake queen cakes at various ratios (WF/AYBE 100:0, 80:20, 75:25, 50:50,
0:100). The 100% WF cake served as control. A 9-point hedonic scale was
used for data collection. Proximate analysis was carried out using standard
methods. Results of 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
AYBE supplemented cakes. There was also significant decrease (p<0.05) in
carbohydrate (70.26-63.1%) and fat (17.7-13.2%) contents. There was no
significant difference (p<0.05) in moisture contents (14.4-14%) of test
samples. Sensory evaluation results showed that all cakes samples had high
rating for all evaluated attributes. The 20% and 25% AYBE supplementation
compared favourably with control (100% WF). Cakes form other
supplementation levels were generally acceptable as they were neither liked
nor disliked.