
	Pakistan Journal of Nutrition
	Year: 2010 \| Volume: 9 \| Issue: 8 \| Page No.: 810-814 DOI: 10.3923/pjn.2010.810.814

Production of Cocoyam, Cassava and Wheat Flour Composite Rock Cake

Rita Elsie Sanful and Sophia Darko

Abstract: The proximate and sensory analysis of the cassava-cocoyam supplemented wheat flour rock cake has been made. This was done to investigate the nutritional value and the general acceptability of the cassava flour and cocoyam flour supplemented rock cake. The proximate analysis indicate that the moisture content, ash and the carbohydrate increase with increasing cassava and cocoyam flour concentration. Generally the ash content of composite rock cakes increases as the level of supplementation increases implying that the inorganic nutrients in the composite rock cake is richer than that of wheat rock cake. It is observed from the organoleptic analysis that generally, whole wheat rock cake and cassava and cocoyam supplemented rock cake with cassava and cocoyam flour up to 30% is preferred to rock cake with cassava and cocoyam flour beyond 30%. Thus cassava and cocoyam flour can be used to substitute for wheat flour up to about 30%.

PDF References Citation Report Citation

RELATED ARTICLES:

•	Cocoyam Starch Modification Effects on Functional, Sensory and Cookies Qualities

How to cite this article:

Rita Elsie Sanful and Sophia Darko, 2010. Production of Cocoyam, Cassava and Wheat Flour Composite Rock Cake. Pakistan Journal of Nutrition, 9: 810-814.

DOI: 10.3923/pjn.2010.810.814

URL: https://scialert.net/abstract/?doi=pjn.2010.810.814

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		Academic Journals Database
		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		EMBASE
		Genamics
		MIAR

Science Alert