The Development And Sensory Evaluation Of Products From Cocoyam (Colocasia — Esculenta) And Soybean (Glycine Max), Plantain (Musa Species) Flour Blends In Cake Making

ABSTRACT

The study was on the development and sensory evaluation of products from cocoyam, plantain and soybean flour blends. These foods were purchased from Owerri main market. The cocoyam, plantain and soybean flours were processed, dried and milled into flours. The flours were blended into composite and used for producing cakes. The chemical composition and sensory properties of these flours and products were determined using standard methods. There were no significant differences in flavour and colour of the cakes while in other parameters (texture and general acceptance) there were significant differences. The 100 percent plantain cake sample (540) was more acceptable than the 100 percent cocoyam cake (520) in terms of flavour and taste. Soybean, plantain and cocoyam flour blends in the ratios of (30: 35: 35) had the highest protein content (39.58%). The composite flours developed has great potentials for use in production of acceptable cakes.