Abstract
Cake is a staple food product which has gained acceptance among consumer in the world today especially in Nigeria. Considering the present economic crises and recession with late payment of retirees in Nigeria, finding the alternative to the imported and very expensive wheat for survival after retirement will not be a bad idea. The study was carried out to examine the possibility of the use of water yam flour that grows easily in Nigeria for the production of cake for a maximum profit in Nigeria. This was done by analyzing the proximate composition and sensory evaluation of cake produced from water yam flour. The sample was subjected to sensory evaluation on colour, texture, taste, flavor and general acceptability a nine point hedonic scale was used. Twenty panelists were used for the sensory evaluation. Data was analyzed using mean and analysis of variation (ANOVA). Six code samples at 100% water yam flour, 100% wheat flour, 80%, 20%, 70%, 30%, 60%, 40%, 50%, 50% of water yam flour and wheat flour respectively. The instrument used was Sensory Evaluation Score Sheet (SESS) filled by the panelists during the testing session. They were evaluated for colour, taste, flavor, texture and general acceptability. Results obtained showed that cake and biscuits samples had majority of the respondents/subjects like slightly (LS) on the ground of taste, colour, flavor, texture and acceptability were accepted except for the case of texture of physical properties of cake to which they indicated neither like nor dislike (NLND). Proximate analysis was determined by food analysis (moisture, crude protein, ash, crude fibre and carbohydrate). Based on these findings, it was concluded that cake produced from water yam flour and wheat flour be recommended for food and pastries manufacturing companies for production and marketing. It is recommended that cake from water yam and wheat flour should be taken because it improves the nutritional value of confectionaries.
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