ABSTRACT
This work investigated the
proximate analysis and sensory evaluation of cakes and biscuits produced from
water yam flour. The healthy raw tuber water yam was brought from Ndoro market
in Umuahia, Abia State. It was washed, peeled, sliced into chips, soaked into
salt for 1 hour, sun-dry, mill, and sieve into flour. The water yam flour was
divided into two equal parts. The sample 103 was added margarine, sugar, egg (beaten),
milk flavor, baking powder and vanilla flavor while the other part which is
sample 101 was added margarine, sugar, salt and milk flavor to improve its
taste, flavor, colour, texture, and appearance. It was compared with the wheat
flour (cake and biscuit) being (sample 104 and 102). Sensory evaluation was
conducted using the 9 point hedonic scale. The sensory analysis was conducted
using 20 semitrained panelists. From the findings, most of the panelists did
not like the appearance, texture, taste and colour of the water yam and
biscuit. The proximate composition, the result shows that water yam contains
higher moisture content, and ash has the lowest score. The use of water yam
flour, cake and biscuit with or without other ingredient such as wheat flour
produce cakes and biscuits with a different taste, flavor, texture, appearance,
colour and sweetness. The result of this finding also revealed that there are
vitamins and mineral in water yam also observed that it contains electrolytes
and phyto-nutrients. The result of the research showed that water yam
(Dioscorea alata) could be used to produce high quality and acceptable
composite flour which can be useful in the production of cakes and biscuits.
ANTHONIA, A (2021). Proximate Analysis And Sensory Evaluation Of Cake And Biscuits Produced From Water Yam Flour.. Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/proximate-analysis-and-sensory-evaluation-of-cake-and-biscuits-produced-from-water-yam-flour-7-2
ANTHONIA, ANTHONIA. "Proximate Analysis And Sensory Evaluation Of Cake And Biscuits Produced From Water Yam Flour." Mouau.afribary.org. Mouau.afribary.org, 17 Nov. 2021, https://repository.mouau.edu.ng/work/view/proximate-analysis-and-sensory-evaluation-of-cake-and-biscuits-produced-from-water-yam-flour-7-2. Accessed 23 Nov. 2024.
ANTHONIA, ANTHONIA. "Proximate Analysis And Sensory Evaluation Of Cake And Biscuits Produced From Water Yam Flour.". Mouau.afribary.org, Mouau.afribary.org, 17 Nov. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/proximate-analysis-and-sensory-evaluation-of-cake-and-biscuits-produced-from-water-yam-flour-7-2 >.
ANTHONIA, ANTHONIA. "Proximate Analysis And Sensory Evaluation Of Cake And Biscuits Produced From Water Yam Flour." Mouau.afribary.org (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/proximate-analysis-and-sensory-evaluation-of-cake-and-biscuits-produced-from-water-yam-flour-7-2