Production and quality characteristics of African yam bean–wheat cake enriched with edible palm weevil (Rhynchophorus phoenicis Fabricius).

1Ojinnaka, M.C.,2Anankware, J.P., 3Shadrack, D.M.,1Okereke, S.

Abstract

Accepted 5^th January, 2018

The use of African yam bean and wheat blended flours enriched with edible palm weevil (Rhynchophorus phoenicis ) powder in the production of composite cake samples were studied.  The composite cake samples were analyzed for their nutrient, anti nutrient and organoleptic properties using standard methods. The nutrient composition of the composite cake samples showed that the protein contents increased with increasing supplementation with African yam bean flours from 5.65% in sample 0:100:0 (100% wheat flour) to 21.40% in sample 40:50:10 (African yam bean-wheat-palm weevil). Similar trends were observed in the carbohydrate contents which decreased from 60.39% in sample 0:100:0 (100% wheat flour) to 47.94% in sample 40:50:10 (African yam bean-wheat-palm weevil). The organoleptic evaluation carried out on the different composite cake samples showed that sample 0:100:0 (100% wheat flour) which was the standard was the most acceptable by the members of the panelist with a value of 8.60 and this was followed by sample 20:70:10 (African yam bean-wheat-palm weevil) with a value of 7.15 which translates to ‘like moderately’ and ‘like very much’ in the hedonic scale. Cake of acceptable quality were produced from African yam bean flour blends enriched with Rhynchophorus phoenicis.

Keywords: cake, African yam bean, palm weevil.

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