PRODUCTION AND QUALITY EVALUATION OF BAKED CAKE FROM BLEND OF SWEET POTATOES AND WHEAT FLOUR

Investigations on the use of Sweet potato (Ipomea batatas) flour and wheat (Triticum aestivum) flour composite at various levels of substitution (10-15%) in cake production were carried out. The proximate composition showed that wheat flour had higher protein content (18.64%) and lower carbohydrate content (73.72%) while sweet potato had lower protein (11.89%) and higher carbohydrate content (79.29%). The result also showed that there were increased nutrient content (fat, ash and moisture) as the dilution of wheat flour with sweet potato flour increased followed by reduction in crude fibre and carbohydrate contents. However, sensory evaluation results revealed that composite cake (B, C, D, E % F) had no significant difference (p>0.05) in colour and aroma but at 20% sweet potato substitution, C was the best in volume increase, softness and overall acceptability