ABSTRACT

Flours were obtained from wheat (Triticum compacium) and corn (Zea mays) grains. The flours were blended at a ratio of wheat flour (WF) to corn flour (CF), 80%; 20%, 70%:30%,60%:40% (WF:CF), and 100% wheat flour. Proximate analysis conducted on the flours showed that the protein content varied from 8.24% to 11.47% while carbohydrate content ranged from 70.3 8% to 76.40%. Plain cakes were produced from the flour blends using various air incorporation methods involving electric mixer, manual beating, baking powder, air pump, and their combinations. The plain cakes were subjected to physical, proximate, and sensory evaluation. The result shows that the moisture, fat, protein, ash, and crude fibre of plain cakes from 100% wheat flour was significantly different (P0.05) from those of plain cakes from the other flour blends. Carbohydrate content of the cakes varied from 60. 15% to 63.42%, showing that the cakes can serve as a good source of energy. The highest weight was obtained from cake sample K209 (from 80%WF:20%CF) produced from mixing machine plus baking powder. The volumes of the cakes were higher in cakes from electric mixer plus baking powder, air pump plus manual beating, and manual beating plus baking powder; with 100% WF cake having volumes of 355.63cm3, 226.20cm3, and 324.20cm3, respectively. The densities of 100% wheat cake and 80%:20% (WF:CF) produced by electric mixer plus baking powder, were not significantly different (P>0.05). Plain cakes produced by air pump method did not differ significantly (P>0.05) in specific volume. The cakes were generally accepted, with higher preference for cakes from 1 00% wheat flour. The result also showed that cakes with good physical properties can be produced by air pump plus manual beating method without baking powder.