Production, Sensory and Proximate Evaluation of Cake from Blends of Wheat, Cocoyam and Tiger Nut Flour Fortified with Avocado Pear

The proximate composition and sensory properties of cake prepared from blends of wheat, cocoyam and tiger nut flour fortified with avocado pear was investigated using standard methods. The composite flours of wheat, cocoyam and tiger nut was blended with avocado pear in the ratios of 100:0:0:50 (CS1), 50:25:25:50 (CS2), 37.5:37.5:25:50 (CS3) and 100:0:0:0 (CS4) and were used for the production of cake. The result of the proximate composition showed that there was significant difference (p ˂ 0.05) in all the samples. CS3 had the least value for moisture, lipid and protein while CS4 had the highest values for moisture and lipid and CS1 had the highest protein value. The result for carbohydrate and crude ash content of the cake increased gradually with increased level of cocoyam and tiger nut, CS4 had the least carbohydrate and crude ash value while CS3 has the highest value for carbohydrate and crude ash. The crude fibre and lipid values decreased with increase in cocoyam addition. The sensory evaluation carried out showed that there was no significance difference (p ˃ 0.05) in terms of taste, aroma and texture for all the cake samples. In terms of general acceptability and appearance, the control sample (CS4) had the highest score.