ABSTRACT

Wheat flour is one of the most widely used flours in baking due to its unique gluten-forming properties, which provides structure and texture to baked products. However, it has limitations, including low protein quality, lack of micronutrients, and gluten-related disorders, leading to increased interest in blending it with other flours, like Bambara groundnut flour, known for its rich protein content, essential amino acids, and favorable lipid profile. The nutritional profile of Bambara groundnut makes it an excellent candidate for flour blending. This research investigated the nutritional and sensory properties of cakes produced from blends of wheat flour and bambara groundnut flour. Standard methods were used to analyze the proximate, vitamin, mineral, and sensory profiles ofthe various cake formulations, including the control cake sample that was made from 100% wheat flour. The findings indicated that cakes made with higher concentrations of bambara groundnut flour, as was seen in WBC-60:40, exhibited significant increase in protein (13.27%) and fat (16.37%) contents, while carbohydrate levels (88.54%) and energy values (4234 kcal/kg) were highest in the control sample, WC-A. The inclusion ofbambara groundnut flour led to increased moisture, ash, and crude fiber content which was attributed to the higher water absorption capacity and nutrient profile of the legume. Vitamins A (29.43%) and C (6.84%) significantly increased in the WBC-60:40 blend, while mineral content showed significant increases in calcium, magnesium, and potassium as the percentage of bambara groundnut flour was increased. Sensory evaluation demonstrated a preference for cakes with bambara groundnut inclusions, particularly the WBC-70:30 blend, which had enhanced overall appearance, taste, texture, and aroma compared to the control. This study concludes that incorporating bambara groundnut flour into wheat flour can improve the nutritional value of cakes, thus contributing positively to dietary protein intake and addressing malnutrition among vulnerable populations. Recommendations for future research include further exploration of anti-nutritional factors, shelf life, and methods to enhance the physical and sensory attributes ofthese cakes.