Evaluating consumers acceptability on yellow corn composite cake

Adanse. J, Yamga, L. T.

Abstract


This study sought to increase the consumption level of yellow corn by using the flour as composite in the production of cake. Some of the objectives were; to develop a standard recipe for yellow corn flour cake and also to evaluate consumer’s preference or suitability level of the yellow corn composite flour cake. The yellow corn was washed, dried and roasted to make it crunchy. The roasted corn was then pounded into flour. 25% of the yellow corn flour and 75% of the wheat flour was mixed together to produce a delicious cake. A structured questionnaire was administered by the use of simple

 

 

random sampling technique to obtain 50 respondents which were the lecturers and students in Bolgatanga polytechnic. The data obtained was descriptively presented into tables and figures using Microsoft excel. From the results it was obvious that about 76% of the consumers were very much satisfied with the taste, texture, colour, aroma and the after taste of the yellow corn cake produced. 


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