ABSTRACT
This work evaluated cakes made from tigernut
flour. It was an experimental research guided by three research questions. A
nine point hedonic rating scale questionnaire was used. Sample of 20
semi-trained panelist was used to evaluate the properties of the products. The
data acquired was analysed using simple percentage and ANOVA. In my findings
the tigernut flour can be used as a substitute of wheat flour in the production
of cake, also the organoleptic properties of the cakes which includes the
taste, colour, flavor, texture and the general acceptability of the cakes' have
the means of the samples A,B,C,D for 6.45, 6.35, 7.60, 5.35 for the taste 5.70,
6.35, 7.80, 6.50 for the colour, 6.80, 6.35, 7.75 and 6.00 for the flavor, the
texture had 5.45, 5.70, 7.05 5.25 and for general acceptability it had the mean
scores of 7.10, 6.55, 7.70 and 6.00 Based on this finding the researcher
recommends that the tigernut flour should be used in the production of snacks
especially cookies and that an awareness should be created through seminars,
conferences and publications to make it known the nutritional composition of
tigernuts.
NNADI, A (2021). Sensory Evaluation Of Cakes Produced From Tigernut Flour. Mouau.afribary.org: Retrieved Nov 14, 2024, from https://repository.mouau.edu.ng/work/view/sensory-evaluation-of-cakes-produced-from-tigernut-flour-7-2
ANNE, NNADI. "Sensory Evaluation Of Cakes Produced From Tigernut Flour" Mouau.afribary.org. Mouau.afribary.org, 17 Nov. 2021, https://repository.mouau.edu.ng/work/view/sensory-evaluation-of-cakes-produced-from-tigernut-flour-7-2. Accessed 14 Nov. 2024.
ANNE, NNADI. "Sensory Evaluation Of Cakes Produced From Tigernut Flour". Mouau.afribary.org, Mouau.afribary.org, 17 Nov. 2021. Web. 14 Nov. 2024. < https://repository.mouau.edu.ng/work/view/sensory-evaluation-of-cakes-produced-from-tigernut-flour-7-2 >.
ANNE, NNADI. "Sensory Evaluation Of Cakes Produced From Tigernut Flour" Mouau.afribary.org (2021). Accessed 14 Nov. 2024. https://repository.mouau.edu.ng/work/view/sensory-evaluation-of-cakes-produced-from-tigernut-flour-7-2