Effects of Tiger Nut Fiber on the Quality Characteristics and Consumer Acceptability of Cakes Made from Orange-fleshed Sweet Potato Flour

Abstract

ABSTRACT Dietary intervention stands as a practical and cheap approach to solve Vitamin A deficiency (VAD), a major public health problem among children and pregnant women in Africa. Quality characteristics and consumer acceptability of cakes from blends of orange-fleshed sweet potato (OFSP) flour and tiger nut (TN) fiber were investigated. OFSP and TN fiber were blended: A (100% OFSP), B (95% OFSP: 5%TN) and C (90% OFSP: 10%TN). Protein contents ranged from 4.93 to 5.92%, crude fiber from 3.78 to 4.10%, while energy contents ranged from 387.79 to 417.53 Kcal/100 g. Total dietary fiber ranged from 9.88 to 10.68%, insoluble dietary fiber ranged from 7.76 to 8.41%. Two-three servings of developed cakes showed potential to meet recommended daily vitamin A requirement for both children and adult. Cakes from 95%OFSP: 5% TN was most preferred.