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

Key Points

• Cakes made from flour blends showed high nutritional quality, enhancing their appeal for health-conscious consumers.
• The inclusion of acha flour improved the protein content significantly and contributed to better texture in cakes.
• Sensory evaluation tested various blends, revealing preferences for specific ratios of wheat, acha, and coconut residue flour.
• The findings highlight the potential of alternative flour blends to create tasty and nutritious baked goods.

Abstract