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Investigation was carried out on comparative performance of composite flours of wheat-cassava and wheat-yam blends in preparation of cake. Low cyanide cassava and white yam were prepared into flours. Each of the flour was added to wheat flour at different ratios 10:90, 20:80 and 30:70(w/w) respectively. Physico-chemical properties of the composite flours including moisture content, particle size distribution, gluten content and extensibility were determined. Cake samples were prepared from the composite flours and 100% wheat flour using standard recipe. The codedsamples of cake were evaluated for organoleptic qualities of colour, taste, mouth feel, texture and overall acceptability. These properties are considered to be very important in the attempt to replace wheat flour in preparation of cake. The performance of the composite flours weresignificantly affected (p |
