ABSTRACT

 This work evaluated cakes made from tigernut flour. It was an experimental research guided by three research questions. A nine point hedonic rating scale questionnaire was used. Sample of 20 semi-trained panelist was used to evaluate the properties of the products. The data acquired was analysed using simple percentage and ANOVA. In my findings the tigernut flour can be used as a substitute of wheat flour in the production of cake, also the organoleptic properties of the cakes which includes the taste, colour, flavor, texture and the general acceptability of the cakes' have the means of the samples A,B,C,D for 6.45, 6.35, 7.60, 5.35 for the taste 5.70, 6.35, 7.80, 6.50 for the colour, 6.80, 6.35, 7.75 and 6.00 for the flavor, the texture had 5.45, 5.70, 7.05 5.25 and for general acceptability it had the mean scores of 7.10, 6.55, 7.70 and 6.00 Based on this finding the researcher recommends that the tigernut flour should be used in the production of snacks especially cookies and that an awareness should be created through seminars, conferences and publications to make it known the nutritional composition of tigernuts.