Effect Of Partial Replacement Of Wheat Flour With Cassava Flour In Cake Making
ABSTRACT
The effect of partial replacement of wheat
flour with cassava flour was studied. Wheat flour was replaced with cassava
flour at different levels of substitution. (10%, 20%, 30%, 40%, 50%, 60%, 70%,
80%, 90% and 100% cassava flour). There was progressive reduction in moisture,
protein crude fiber and ether extract, and increase in carbohydrate and ash
content as the substitution increased. The sensory evaluation showed
similarities in their level of significance in texture and colour. There was
similarities between the sample with 100% wheat flour and other samples except
the sample with 100% cassava flour in taste and general acceptability and the
sample with 80% wheat substitute in flavour. The result showed that cassava
flour could serve as a good substitute to wheat flour in cake making.
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OKOJI, N (2021). Effect Of Partial Replacement Of Wheat Flour With Cassava Flour In Cake Making . Mouau.afribary.org: Retrieved Oct 06, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-partial-replacement-of-wheat-flour-with-cassava-flour-in-cake-making-7-2
NKIRU, OKOJI. "Effect Of Partial Replacement Of Wheat Flour With Cassava Flour In Cake Making " Mouau.afribary.org. Mouau.afribary.org, 01 Jul. 2021, https://repository.mouau.edu.ng/work/view/effect-of-partial-replacement-of-wheat-flour-with-cassava-flour-in-cake-making-7-2. Accessed 06 Oct. 2024.
NKIRU, OKOJI. "Effect Of Partial Replacement Of Wheat Flour With Cassava Flour In Cake Making ". Mouau.afribary.org, Mouau.afribary.org, 01 Jul. 2021. Web. 06 Oct. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-partial-replacement-of-wheat-flour-with-cassava-flour-in-cake-making-7-2 >.
NKIRU, OKOJI. "Effect Of Partial Replacement Of Wheat Flour With Cassava Flour In Cake Making " Mouau.afribary.org (2021). Accessed 06 Oct. 2024. https://repository.mouau.edu.ng/work/view/effect-of-partial-replacement-of-wheat-flour-with-cassava-flour-in-cake-making-7-2