DEVELOPMENT AND NUTRITIONAL COMPOSITION OF CAKE PRODUCED FROM AFRICAN YAM BEAN, WHEAT FLOUR AND CARROT POWDER

This study investigated the nutritional composition, mineral composition and sensory evaluation of cake produced from composite flour of wheat, African yam bean and carrot powder at different ratio of 100% wheat flour for sample A, 90% Wheat flour + 5% African yam bean flour + 5% carrot powder for sample B, 80% Wheat flour + 10% African yam bean flour + 10% carrot powder for sample C, 70% Wheat flour + 15% African yam bean flour + 15% carrot powder for sample D. The result of the proximate composition showed that sample D had the least moisture content (11.83%),highest protein (16.31), highest fibre (3.29%), highest fat (16.48%), highest ash content (3.30%) and highest carbohydrate (60.63%). The result of the functional showed that bulk density ranged from 0.58-0.67 g/cm3, water absorption capacity ranged from 1.19-1.38 g/g and oil absorption capacity ranged from 1.76-2.05 g/g. The result of the sensory evaluation showed that colour ranged from 8.40-8.60, flavour ranged from 8.10-8.70, texture ranged from 8.30-8.50, taste ranged from 7.70-8.50, appearance ranged from 8.10-8.60 and overall acceptability ranged from 8.20-8.60. This study therefore concluded that a nutritionally rich cake which can help combat malnutrition by blending wheat flour with African yam bean and carrot flour, but there will be need to promote this product among consumers.