ABSTRACT

Cake was produced from blends of Cocoyam flour (Xanthosoma sagittifolium) and African yam? bean flour (Stenophylis stenocarpa) with the following ratios of Cocoyam flour : African yam, bean flour; 100%CF:0%AYBF, 95%:5%AYBF, 90%: 10%AYBF, 85%: I 5%A YBF:v 80%:20%AYBF. The 100%Cocoyam flour cake (1004--) served as control, while the 100% wheat flour cake (1<) was used as reference sample in terms of sensory evaluation. The). functional properties and anti- nutrient composition of the flours were determined, as we.hl as th/.· proximate analysis, physical properties and sensory evaluation of the cake samples. The proximate analysis shows that inclusion of A YBF increased significant_Iy the protein content from 13.4% - 35.0%. No significant difference (P>0.05) was recorded in the moisture content and ash content of the cake samples. There was significant difference (P<0.05) in the Crude fibre content of the cake samples. The carbohydrate content varied from 6.50% - 32.42%.Functional properties of the flours shows that there was no significant difference (P>0.05) in the Bulk density, Water absorption capacity, Oil absorption capacity, Swelling index, and Gelation temperature. There was significant difference (P<0.05) in the Gelation capacity. There was no significant difference (P>0.05) in the Tannin content of the flours, but there were significant differences in the Oxalate and Alkaloid content. The sensory evaluation shows that scores for the· cake reduced in aroma, appearance, mouthfeel, and flavor with increase in substitution with A YBF. In tenns of general acceptability, sample l ooWFC wbjch is a reference sample to test the acceptability of the Cocoyam cake received the highest" value fol.lowed by 1004-° and 95%CF:5%A YBF cake. There was no significant difference (P>0.05) between IOOWFC and 1 ooCFC in tenns of general acceptability. It can therefore be concluded that the ratio 95%CF:5%A YBF is most accepted. This study also shows that African yam bean can be used to substitute flours to increase protein intake in human diets.