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.
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ARIRI, I (2021). The Development And Sensory Evaluation Of Products From Cocoyam (Colocasia — Esculenta) And Soybean (Glycine Max), Plantain (Musa Species) Flour Blends In Cake Making. Repository.mouau.edu.ng: Retrieved Apr 19, 2024, from https://repository.mouau.edu.ng/work/view/the-development-and-sensory-evaluation-of-products-from-cocoyam-colocasia-esculenta-and-soybean-glycine-max-plantain-musa-species-flour-blends-in-cake-making-7-2
IHEOMA, ARIRI. "The Development And Sensory Evaluation Of Products From Cocoyam (Colocasia — Esculenta) And Soybean (Glycine Max), Plantain (Musa Species) Flour Blends In Cake Making" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 15 Jul. 2021, https://repository.mouau.edu.ng/work/view/the-development-and-sensory-evaluation-of-products-from-cocoyam-colocasia-esculenta-and-soybean-glycine-max-plantain-musa-species-flour-blends-in-cake-making-7-2. Accessed 19 Apr. 2024.
IHEOMA, ARIRI. "The Development And Sensory Evaluation Of Products From Cocoyam (Colocasia — Esculenta) And Soybean (Glycine Max), Plantain (Musa Species) Flour Blends In Cake Making". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 15 Jul. 2021. Web. 19 Apr. 2024. < https://repository.mouau.edu.ng/work/view/the-development-and-sensory-evaluation-of-products-from-cocoyam-colocasia-esculenta-and-soybean-glycine-max-plantain-musa-species-flour-blends-in-cake-making-7-2 >.
IHEOMA, ARIRI. "The Development And Sensory Evaluation Of Products From Cocoyam (Colocasia — Esculenta) And Soybean (Glycine Max), Plantain (Musa Species) Flour Blends In Cake Making" Repository.mouau.edu.ng (2021). Accessed 19 Apr. 2024. https://repository.mouau.edu.ng/work/view/the-development-and-sensory-evaluation-of-products-from-cocoyam-colocasia-esculenta-and-soybean-glycine-max-plantain-musa-species-flour-blends-in-cake-making-7-2