ABSTRACT
Composite flour was prepared from red cocoyam
(Xanthosoma sagittifolium schott), soybean (Glycine max) and wheat (Triticum
aestirum) at different proportions. The different blends of flour were used to
produce cake. The flour was tested for proximate composition, functional
properties and anti-nutritional properties. The flour samples have proximate
compositions ranging from 19.31% - 10.84% protein, 9.70% - 8.74% moisture,
3.06% - 2.10% ash, 3.94% - 1.85% crude fiber, 74.02%-56.36% carbohydrate and
7.61% - 1.74% fats. The functional properties ranged from 2.39% -1.77% water
absorption capacity, 1.94%-1.67%oil absorption capacity,3.67o/o-3.24%swelling
index, 1.50%- 0.50%gellation capacity, 75.00%-70.00% gelatinization
temperature, 25.29% - 19.45%emulsion capacity,15.78% - 10.75%emulsion stability
and 66.50% - 32.00% wettability. The anti-nutritional properties ranged from
15% - 0.45% oxalate, 0.83%- 0.49% tannin, 0. 78%-0.29% phytic acid. Proximate
composition was also determined on cake, anti-nutritional properties, physical
parameters and sensory evaluation. The cake showed improved proximate
composition on protein, carbohydrate, crude fiber, fat, ash and dry matter and
minimal percentage of anti-nutritional factor. Finally, the result of sensory
evaluation showed that sample 130 (soybean 50%: wheat flour50%) and sample
804(20%cocoayam: 40%soyabean and 40% wheat) competed greatly with the control
sample 410 in tenns of general acceptability
MICHAEL, U (2024). "Production and Evaluation of Cake from Flour blends of wheat, soybean and cocoyam:- Ndor Ifeyinwa E. Repository.mouau.edu.ng: Retrieved Oct 10, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cake-from-flour-blends-of-wheat-soybean-and-cocoyam-ndor-ifeyinwa-e-7-2
UNIVERSITY, MICHAEL. ""Production and Evaluation of Cake from Flour blends of wheat, soybean and cocoyam:- Ndor Ifeyinwa E" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 19 Aug. 2024, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cake-from-flour-blends-of-wheat-soybean-and-cocoyam-ndor-ifeyinwa-e-7-2. Accessed 10 Oct. 2024.
UNIVERSITY, MICHAEL. ""Production and Evaluation of Cake from Flour blends of wheat, soybean and cocoyam:- Ndor Ifeyinwa E". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 19 Aug. 2024. Web. 10 Oct. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cake-from-flour-blends-of-wheat-soybean-and-cocoyam-ndor-ifeyinwa-e-7-2 >.
UNIVERSITY, MICHAEL. ""Production and Evaluation of Cake from Flour blends of wheat, soybean and cocoyam:- Ndor Ifeyinwa E" Repository.mouau.edu.ng (2024). Accessed 10 Oct. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cake-from-flour-blends-of-wheat-soybean-and-cocoyam-ndor-ifeyinwa-e-7-2