ABSTRACT

 Cakes were produced from Wheat and OFSP, in which OFSP was processed into flour. It was used to substitute the wheat flour (Composite flour) at different ratios ; 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90, 0:100 and was used to determine the selected engineering properties of the composite flour which are the particle size analysis, proximate composition, thermal, functional and flowability properties of the composite flour and all was evaluated, through the optimum desirability test or function. A3 (70% Wheat and 30% OFSP) was selected which produce the cake of accepetable quality from other ratios of composite flour that was used. The results of Some engineering properties ofthe cake produced from optimized wheat-sologold sweet potato flour are specific volume (2.58mil/g), crumb moisture (15.10%), oven spring (0.28mm), loaf height (3.50mm), loaf volume (53.12cm 3 ), loaf weight (78.69g), appearance (8.90), texture (7.70), Aroma (6.80), flavor (8.70), overall acceptability (8.10), intension of consumption (8.50), moisture Content (6.80%) protein content (9.10%) oil extract (7.33%) and NFE (75.26%).The result ofthe microbiological analysis shows that sample B4 had a progressive increase of bacteria count within the storage period from 4.0x10 3 cfu/g to 10.20x 10 3 cfu/g. The result of fungi count analysis of sample of the cake shows that all the cake samples recorded a progressive increase in total fungi load from 4.0 x 10 6 cfu/g to 22.0x50 6 cfu/g which is within the tolerable limit. Physical and sensory analyses showed that substitution ofwheat flour with 70-30%(B3) sologold sweet potato flour yielded acceptable doughs and cake.