PROXIMATE COMPOSITION AND CONSUMER ACCEPTABILITY OF CAKE FORMULATED WITH WHEAT AND ORANGE-FLESHED SWEET POTATO FLOURS

• S. Olatunde

  Ladoke Akintola University of Technology, Department of Food Science and Engineering, Ogbomoso, Nigeria University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria

  Author

• S. Oyeyinka

  Ladoke Akintola University of Technology, Department of Food Science and Engineering, Ogbomoso, Nigeria University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria

  Author

• V. Abioye

  Ladoke Akintola University of Technology, Department of Food Science and Engineering, Ogbomoso, Nigeria University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria

  Author

• A. Ogunlana

  Ladoke Akintola University of Technology, Department of Food Science and Engineering, Ogbomoso, Nigeria University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria

  Author

Cake samples were produced from wheat (Triticum aestivum) and Orange-fleshed sweetpotato {(OFSP), Ipomea batatas} composite flour using standard method of production. The wheat and OFSP were formulated into different composite ratios viz 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. The result of the proximate composition shows that 50: 50 wheat: OFSP composite flour had the highest protein (7.69%), ash (2.52%), fat (15.37%) and fibre (0.30%) while 100% wheat flour had highest carbohydrate (55.48%) content. The 50:50 composite cake had the highest calcium, 54 mg/100g, iron, 3.33 mg/100g, zinc, 21.90 mg/100g and, â-carotene, 167.33 µg/100g. The sensory results showed that attributes of cake baked with 80:20, 70:30, 60:40, 50:50 wheat: OFSP flours were the same (p≥ 0.05) with the 100% wheat flour cake and 50:50 sample possessed the best quality attributes. Therefore, wheat substitution with up to 50% OFSP flour would yield cake of desirable nutritional qualities while 10% OFSP inclusion gave the best sensory characteristics.

1. S. Olatunde, Ladoke Akintola University of Technology, Department of Food Science and Engineering, Ogbomoso, Nigeria University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria

   Ladoke Akintola University of Technology, Department of Food Science and Engineering, Ogbomoso, Nigeria University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria

2. S. Oyeyinka, Ladoke Akintola University of Technology, Department of Food Science and Engineering, Ogbomoso, Nigeria University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria

   Ladoke Akintola University of Technology, Department of Food Science and Engineering, Ogbomoso, Nigeria University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria

3. V. Abioye, Ladoke Akintola University of Technology, Department of Food Science and Engineering, Ogbomoso, Nigeria University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria

   Ladoke Akintola University of Technology, Department of Food Science and Engineering, Ogbomoso, Nigeria University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria

4. A. Ogunlana, Ladoke Akintola University of Technology, Department of Food Science and Engineering, Ogbomoso, Nigeria University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria

   Ladoke Akintola University of Technology, Department of Food Science and Engineering, Ogbomoso, Nigeria University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria

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