Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake

This study aimed to determine the quality of the flour blends and cakes developed from underutilized indigenous crops supplemented with food processing waste. The variables were cocoyam flour (CF), African yam bean flour (AYBF) and watermelon rind powder (WMRP) with their constraints 65-80%, 5-30% and 5-15%, respectively. Sixteen samples were generated using design expert software and subjected to proximate analysis. The best three samples were selected based on the highest protein and crude fibre content and were further evaluated for antioxidant, antinutrient, functional properties and pasting properties. Cakes were also developed and assessed for sensory properties. The incorporation of AYBF and WMRP significantly (p<0.05) led to the increase in ash, crude protein and crude fibre. The antioxidant properties in the flour blend samples showed significant (p<0.05) increase. The higher foaming capacity and stability of the samples were observed as well as final viscosity of the flour blends. Cake made from 70.71% CF, 24.29% AYBF and 5% WMRP (Sample 7) had the highest overall acceptability and competing favourably with cake made from wheat flour (control).