Comparative performances of composite flours from blends of yam (Dioscorea rotundata), cassava (Manihot esculenta Crantz) and wheat flours in cake preparation

Abstract

Investigation was carried out on comparative performance of composite flours of wheat-cassava and wheat-yam blends in preparation of cake. Low cyanide cassava and white yam were prepared into flours. Each of the flour was added to wheat flour at different ratios 10:90, 20:80 and 30:70
(w/w) respectively. Physico-chemical properties of the composite flours including moisture content, particle size distribution, gluten content and extensibility were determined. Cake samples were prepared from the composite flours and 100% wheat flour using standard recipe. The coded
samples of cake were evaluated for organoleptic qualities of colour, taste, mouth feel, texture and overall acceptability. These properties are considered to be very important in the attempt to replace wheat flour in preparation of cake. The performance of the composite flours were
significantly affected (p<0.05) by level of substitution of wheat flour and type of substituted flour. Substitution of wheat flour reduced gluten content and extensibility of the composite flours. Wheat-cassava flours comparatively performed better than wheat-yam flours in all quality attributes evaluated. Cassava substitution at 10% produced cake that compared favourably with the control sample from 100% wheat flour. Other blends produced cakes that were scored low in all quality attributes but within the acceptable limits.

Key words: Wheat flour, Cassava flour, Yam flour, Cake