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

Abstract

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 residue). The produced cake samples were subjected to functional, proximate, physical, and sensory analysis using standard procedures. Functional properties revealed that incorporation of “acha” and coconut residue significantly (p<0.05) enhanced water and oil absorption capacities. Proximate composition showed notable variations across samples, with protein content ranging from 8.44% in the control to 11.60% in the 70:25:5 blend, fat from 16.90% to 27.00%, crude fibre from 0.93% to 3.09%, and ash from 1.65% to 1.94%, while carbohydrate content decreased from 58.24% to 41.61%. Physical properties indicated a reduction in weight (81.10–51.10 g) and volume (102.70–78.60 cm³) in composite cakes relative to the control, whereas specific volume improved in blends containing 15–25% “acha” and 5% coconut residue (1.53–1.55 cm³/g). Sensory evaluation showed that the control was most preferred, but cakes with up to 25% “acha” and 5% coconut residue (sample D) maintained high acceptability scores, particularly for taste (8.70) and overall acceptability (8.65). The findings demonstrated that partial substitution of wheat with “acha” and coconut residue flour improved nutritional quality while maintaining satisfactory sensory and physical attributes. The blend of 70% wheat, 25% “acha”, and 5% coconut residue is recommended for producing nutritionally enhanced and consumer-acceptable cakes.