QUALITY EVALUATION OF CAKE FROM WHEAT, BAMBARA GROUNDNUT (Vigna subterranean) and VELVET TAMARIND (Dalium guineense) FLOUR BLENDS

The increasing nutritional awareness of consumers has necessitated investigations into the incorporation nutrient dense underutilized crops such as Bambara groundnut and velvet tamarind baked products. This study was aimed at assessing suitability different proportions (80:15:5, 75:20:5. 70:25:5, 65:30:5) wheat, bambara groundnut, composite flours for cake production with 100% wheat flour control. functional properties were evaluated cakes analyzed physical, proximate, mineral sensory using standard methods. There no significant difference (p>0.05) in bulk densities swelling index between (up to 25% substitution) water absorption capacity (WAC), gelatinization temperature time samples increased (0.85 1.10 %, 69.50 80oC 1.47 12.41s respectively) increase substitution. Likewise weight while height oven spring reduced flour. protein, ash, calcium, sodium potassium content (7.69 12.70%, 1.99 2.36%, 20.50 31.30 mg/100g, 216.79 278.36 mg/100g 548.55 836.92 inclusion adversely affected by however they still acceptable. concludes that from wheat/bambara groundnut/ enhanced product hence should be