MINERAL AND SENSORY EVALUATION OF CAKE PRODUCED FROM BLEND OF WATER YAM, GINGER, ZOBO CALYX COMPOSITE SWEETENED WITH DATE POWDER
Abstract
ABSTRACT
This study evaluated the nutritional and sensory quality of cakes formulated from a composite blend of water yam, ginger, and zobo calyx, sweetened with date powder. Results showed that incorporation of the composite flours significantly enhanced mineral content compared to the control. Calcium ranged from 14.08-30.09 mg/100 g, magnesium from 25.19-58.03 mg/100 g, phosphorus from 10.26-34.21 mg/100 g, iron from 0.51-1.10 mg/100 g, and sodium from 45.09-56.22 mg/100 g. Sample C, containing higher proportions of zobo calyx and ginger, exhibited the highest overall mineral enrichment and was particularly rich in calcium and magnesium, highlighting the functional potential of plant-based flours in improving dietary mineral intake. Sample C achieved the highest scores for color (7.70), aroma (8.40), and overall acceptability (7.40), reflecting the contribution of naturally pigmented and aromatic ingredients to visual and olfactory appeal. Taste scores were slightly lower (6.30-6.90), suggesting that careful formulation is needed to balance herbal and sweet notes. Cakes enriched with water yam, ginger, and zobo calyx not only provide enhanced mineral nutrition but also maintain favorable sensory qualities, supporting their potential as functional, health- promoting bakery products.
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