Acceptability Of Snack (Cake) Made From Plantain (Musa Paradisiaca) Ant) African Yam Bean (Sphenostylis Stenocarpa)

ABSTRACT

This research work was carried out to determine the acceptability of snack (cake) made from African yam bean (Sphensotylis stenocarpa) and plantain (Musa paradisiaca) with blends of wheat flour. The process was divided into two; processing of raw (green) plantain pulp into flour and processing of matured African yam bean into flour. The two processed products were later used in producing composite cake products, and the qualities of the cake products were evaluated. The proximate analysis showed that the products from blends with African yam bean and plantain had the highest protein content (PAWB 14.88%; PAWB 16.63%; and ACA 15.75%). This was because egg and fat were increased. This was done to make the products to be acceptable. The result for mineral composition showed that PAWD had the highest value for sodium (0.08%); for calcium PAWB (0.04%); for magnesium PAWB (0.58%) for potassium PAWD 0.129% and for phosphorus PCA (0.57%). Analysis of variance carried out on sensory evaluation data showed that the cakes made from the control treatment (100% wheat) were superior to all the others as to colour, texture, flavour, taste and overall acceptability. Cakes made from 100% plantain flour were the worst rated of all the treatments as to colour and overall acceptability. Cakes made from 100% African yam bean flour were the worst as to taste but together with PAWD (30:40:30) and PAWB (25.26:50) were very high in protein content.