Effect Of Partial Replacement Of Wheat Flour With Cassava Flour In Cake Making

ABSTRACT

 The effect of partial replacement of wheat flour with cassava flour was studied. Wheat flour was replaced with cassava flour at different levels of substitution. (10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% and 100% cassava flour). There was progressive reduction in moisture, protein crude fiber and ether extract, and increase in carbohydrate and ash content as the substitution increased. The sensory evaluation showed similarities in their level of significance in texture and colour. There was similarities between the sample with 100% wheat flour and other samples except the sample with 100% cassava flour in taste and general acceptability and the sample with 80% wheat substitute in flavour. The result showed that cassava flour could serve as a good substitute to wheat flour in cake making.