BALOGUN, ADENIKE

Quality Evaluation of Cakes from Wheat, Acha, and Coconut Residue Flour Blends

BALOGUN, ADENIKE, NGUETAR, JESSICA & NWANKWO CHIBUZOR · Asian Journal of Food Research and Nutrition · 2026

This study evaluated the functional, proximate, physical, and sensory properties of cakes produced from wheat, “acha” (Digitaria exilis), and coconut residue flour blends. Four formulations were prepared: 100% wheat (control), 80:15:5, 75:20:5, and 70:25:5 (wheat–acha–coconut res...