Determination of Sensory Properties and Proximate Composition of Cake Made from Soya Bean Flour and Wheat Flour

Student: Emmanuel Iregbenogene Kadiri (Project, 2025)
Department of Food Technology
Auchi Polytechnic, Auchi, Edo State

Abstract

ABSTRACT
Different level of substitution of wheat flour with soya beans flour ranging from 0 to 50% including 100% wheat flour (sample A) where prepared. Functional properties of the different flour blends were investigated. Cake were produced from the flour blends, sensory and functional properties of the products were determined. The highest value for bulk density (0.82g1cm3) was observed in 50% wheat flour (sample D) while the lowest value (0.64g/cm3) was recorded in 100% wheat flour (sample A). Water absorption capacity range from 31.31% up to 31.82%, oil absorption capacity ranged from 176.03% up to 174.66%, emulsion capacity ranged from 24.0 1% up to 20.52%, emulsion stability ranged from 35.4 1% up to 34.48%, foam capacity ranged fro, 78.04% up to 75.31%. The mean sensory scores showed no significant difference in taste and flavour of cakes produced from different blends of flour, and it is also beneficial.

Keywords
DETERMINATION OF SENSORY PROPERTIES AND PROXIMATE COMPOSITION OF CAKE MADE FROM SOYA BEAN FLOUR AND WHEAT FLOUR
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