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@article{194443,
        author = {Abayomi Solanke and Folalu A. A and Bello Tosin and Ajibade Adeshola},
        title = {CONSUMER ACCEPTABILITY OF THE SENSORY AND PROXIMATE PROPERTIES OF A PLAIN CAKE PRODUCE FROM FLOUR BLENDS (OAT, TIGERNUT AND},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {10},
        pages = {5006-5012},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=194443},
        abstract = {This study examined the sensory evaluation, consumer acceptance, and proximate analysis of cakes created from composite flour blends of tigernut, oat, and coconut flours, in comparison to a control sample composed entirely of all-purpose flour. Sixty (60) cakes were assessed. Expert panelists employing a 9-point hedonic scale to evaluate characteristics including appearance, texture, taste, flavour, mouthfeel, and overall acceptability. Sensory evaluation revealed that Sample A3 (tigernut flour cake) scored the highest in overall acceptability (8.14 ± 0.903), appearance (8.22 ± 0.993), and color (8.00 ± 1.025), followed by Sample A1 (oat flour cake), which excelled in texture (8.08 ± 0.944) and taste (7.95 ± 1.126). Proximate analysis indicated that Sample A1 (oat flour cake) had the highest levels of protein, fat, ash, and carbohydrates, with 9.25 ± 0.45% protein, 5.83 ± 0.32% fat, 2.30 ± 0.18% ash, and 45.22 ± 0.50% carbohydrates. The control sample (Sample A) had the lowest protein (6.12 ± 0.30%) and higher moisture content (33.50 ± 0.40%) compared to the composite flour cakes. These results suggest that tigernut flour, oat flour, and coconut flour contribute both to superior sensory properties and enhanced nutritional benefits. The study recommends further exploration of composite flours for health-conscious consumers, as they offer better nutrition and appealing sensory characteristics, in line with previous research.},
        keywords = {Consumer Acceptance, Flour Blends, Nutritional Enhancement, Proximate Composition, Sensory Evaluation,},
        month = {March},
        }