QUALITY EVALUATION OF CAKE PRODUCED FROM ACHA AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS

This study investigated the quality evaluation of cake produced from acha and orange fleshed sweet potato flour blends. The orange fleshed sweet potato was substituted into Acha flour at 5, 10, 15, 20, 25 %, respectively. The chemical composition, functional, physical and sensory properties of the flour blends and cake were analyzed, respectively. The bulk density, water absorption capacity, oil absorption capacity, gelatinization and wettability of the flour blends increased from 0.82 to 0.90g/ml, 7.8 to 8.8g/ml, 8.4 to 9.1g/ml, 79.7 to 80.3oC and 43.0 to 112 sec. respectively. The crude fibre, crude protein, moisture content, ash, crude lipid and carbohydrate increased from 4.98 to 5.72, 13.92 to 14.86, 7.20 to 8.22, 1.41 to 1.72, 9.03 to 9.71 and 60.47 to 63.52%, respectively. The iron, zinc and calcium increased from 0.01 to 0.04, 0.00 to 0.01, and 0.01 to 0.03 mg/100g, respectively with increase in the added tigernut, the height, length, weight, volume and spread ration increased from 2.1 to 2.5cm, 5.2 to 5.5cm, 20.0 to 21.3g, 48.0 to 73.0cm3, and 2.0 to 2.4 respectively. Tanin and phytate were 7.85 to 22.2 and 132.9 to 164.3mg/100g respectively. However, 10% addition sample C had a superior value for the organoleptic properties in terms of aroma, taste, color, mouth feel and overall acceptability. The most preferred of the products is the cake containing 10% orange sweet potatoes.