Rita E. Sanful
Department of Hotel, Catering and Institutional Management, Cape Coast Polytechnic, P.O. Box AD 50, Cape Coast, Ghana
Adiza Sadik
Department of Hotel, Catering and Institutional Management, Tamale Polytechnic, P.O. Box 31, Tamale, Ghana
Sophia Darko
Department of Hotel, Catering and Institutional Management, Accra Polytechnic, P.O. Box 561, Accra, Ghana
ABSTRACT
The proximate and sensory analysis of the soya bean and wheat flour composite cake has been performed. This was done to determine the nutritional content and the general acceptability of the composite cake as compared to the pure wheat flour cake. The analysis revealed that the protein and fat content of the cake increased with the addition of the soya bean. Thus the composite cake is more nutritious than the pure wheat flour cake. The sensory analysis also revealed that the cake with 70% wheat flour and 30% soya beans was more acceptable than the pure wheat flour cake. However, cake with more than 30% soya beans was not generally acceptable.
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How to cite this article
Rita E. Sanful, Adiza Sadik and Sophia Darko, 2010. Nutritional and Sensory Analysis of Soya Bean and Wheat Flour Composite Cake. Pakistan Journal of Nutrition, 9: 794-796.
DOI: 10.3923/pjn.2010.794.796
URL: https://scialert.net/abstract/?doi=pjn.2010.794.796
DOI: 10.3923/pjn.2010.794.796
URL: https://scialert.net/abstract/?doi=pjn.2010.794.796
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