Sustainable Development through Household Economic Units: Sensory Evaluation of Cakes Made from a Composite Flour Mixture of Wheat, Sweet Potato, Banana, and Bambara Bean as Functional Snacks
DOI:
https://doi.org/10.64420/jgmds.v2i2.346Keywords:
Sensory evaluation, Composite flour, Cocoyam, Plantain, bambara nut, Functional snacks, Sustainable developmentAbstract
Background: Composite flours from indigenous crops offer a pathway to healthier snacks, dietary diversity, and reduced reliance on imported wheat, but must meet consumer sensory expectations to be viable. Objective: This study aims to evaluate the sensory properties of cakes made from composite flour blends of wheat, cocoyam, plantain, and bambara nut, and to identify formulations that balance acceptability with functional nutrition potential. Method: An experimental research design was adopted, which allowed for the systematic production and evaluation of cakes prepared from composite flour blends of wheat, cocoyam, plantain, and bambara nut. Result: The sensory evaluation results showed variations in judges’ ratings of cakes made from wheat, cocoyam, plantain, and bambara nut blends compared with 100% wheat cake. Conclusion: These findings support food diversification, partial substitution of imported wheat, and household-scale production through simple SOPs and quality control within the framework of Sustainable Development through Household Economic Units, thereby strengthening local supply chains and micro-business opportunities. Contribution: This study provides empirical evidence that cakes with acceptable sensory quality and nutritional enrichment can promote Sustainable Development through Household Economic Units through simple household-scale SOPs, basic quality control, utilization of local crops, partial wheat substitution, and gender-responsive microenterprises.
References
Abel, E. S., Evivie, E. R., & Chigbufue, O. T. (2023). Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours. African Journal of Food Science, 17(5), 74–84. https://doi.org/10.5897/AJFS2022.2197
Abugu, M., Allan, M., Johanningsmeier, S., Iorizzo, M., & Yencho, G. C. (2025). Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer‐preferred varieties. Comprehensive Reviews in Food Science and Food Safety, 24(3), e70172. https://pmc.ncbi.nlm.nih.gov/articles/PMC12019920/
Adepoju, O. T., Sunday, B. E., & Folaranmi, O. A. (2012). Nutrient composition and contribution of plantain (Musa paradisiacea) products to dietary diversity of Nigerian consumers. African Journal of Biotechnology, 11(71), 13601–13605.
Ahmed, I., Lockhart, P. J., Agoo, E. M., Naing, K. W., & Nguyen, [author details not provided]. (2020). Evolutionary origin of taro (Colocasia esculenta) in Southeast Asia. Ecology and Evolution, 10, 1–14. https://doi.org/10.1002/ece3.6058
Ajayi, O. H., Oladosu, G. S., Bolajoko, O. O., Okoruwa, J. O., & Agboola, A. A. (2023). Assessment of the glycemic index of meal from unripe plantain (Musa paradisiaca). Journal of Institute for Dietetics in Nigeria, 1(1). https://www.researchgate.net/publication/373258108
Alam, M., Dar, B. N., & Nanda, V. (2024). Hydrocolloid‐based fruit fillings: A comprehensive review on formulation, techno‐functional properties, synergistic mechanisms, and applications. Journal of Texture Studies, 55(4), e12861. https://doi.org/10.1111/jtxs.12861
Arise, A. K., Nwachukwu, I. D., Aluko, R. E., & Amonsou, E. O. (n.d.). Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea) landraces. International Journal of Food Science and Technology, 52, 1211–1220. https://doi.org/10.1111/ijfs.13386
Arubayi, D., & Ogbonyomi, O. B. (2019). Recipe development and organoleptic evaluation of meat pies made from plantain composite flour for wealth creation. Food Science and Nutrition Research, 2(1), 1–7. http://www.openaccess.com
Baiyeri, K. P., Aba, S. C., Otitoju, G. T., & Mbah, O. B. (2011). The effects of ripening and cooking method on mineral and proximate composition of plantain (Musa sp. AAB cv. ‘Agbagba’) fruit pulp. African Journal of Biotechnology, 10(36), 6979–6984.
Belkhodja, H., Belmimoun, A., & Meddah, B. (2017). Chemical characterization of polyphenols extracted from different honeys. Banat’s Journal of Biotechnology, 8(15), 78–82. https://doi.org/10.7904/2068-4738-VIII(15)-78
Bhutta, Z. A., Das, J. K., Rizvi, A., Gaffey, M. F., & Walker, N. (2013). Evidence-based interventions for improvement of maternal and child nutrition: What can be done and at what cost? The Lancet, 382, 452–477.
Boukid, F., Mefleh, M., Mameri, H., & Rosell, C. M. (2024). Plant protein innovations in snacks and bakery: Synergy of market trends and scientific advances. Food Bioscience, 105580. https://doi.org/10.1016/j.fbio.2024.105580
Butnariu, M., & Sarac, L. (2019). Functional food. International Journal of Nutrition, 3(3), 7–16. https://doi.org/10.14302/issn.2379-7835.ijn-19-2615
Dwyer, J. T., Wiemer, K. L., Dary, O., Keen, C. L., & King, J. C. (2015). Fortification and health: Challenges and opportunities. Advances in Nutrition, 6, 124–131. https://doi.org/10.3945/an.114.007443
Emeagi, C. S., & Apugo, U. I. (2022). Comparative study on the prevalence of malnutrition among public primary school pupils in rural and urban communities in Warri South. medRxiv. https://doi.org/10.1101/2022.12.23.22283888
Falade, K. O., Ogundele, O. M., Ogunshe, A. O., Fayemi, O. E., & Ocloo, F. C. K. (2015). Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). Journal of Food Science and Technology, 52, 5858–5865. https://doi.org/10.1007/s13197-014-1657-3
Kabuo, N. O., Alagbaoso, O. S., Omeire, G. C., Peter-Ikechukwu, A. I., Akajiaku, L. O., & Obasi, A. C. (2018). Production and evaluation of biscuits from cocoyam (Xanthosoma sagittifolium cv. Okoriko)–wheat composite flour. Research Journal of Food and Nutrition, 2(12), 53–61.
Kiin-Kabari, D. B., & Banigo, E. B. (2015). Quality characteristics of cakes prepared from wheat and unripe plantain flour blends enriched with bambara groundnut protein concentrate. European Journal of Food Science and Technology, 3(3), 1–10. https://www.eajournals.org
Klemm, S. (2019). Functional foods: Addressing micronutrient malnutrition through food fortification. Academy of Nutrition and Dietetics. https://www.eatright.org
Kokoh, A. A. M., Konan, B. N., Gnoumou, J. I. K., Elleingand, E., & Koffi, E. (2022). Effect of incorporation of yam flour and moringa powder in wheat bread on glycemic response. Food and Nutrition Sciences, 13(9), 781–796.
Krysovatyy, A., Ptashchenko, O., Kurtsev, O., & Ovagim, A. (2024). The concept of inclusive economy as a component of sustainable development. Problemy Ekorozwoju, 19(1). https://doi.org/10.35784/preko.5755
Mbuya, M. N. N., & Neufeld, L. M. (2018). Developing national strategies to prevent and control micronutrient deficiency (Abstract). In Food fortification in a globalized world. https://www.sciencedirect.com/book/9780128028612/food-fortification-in-a-globalized-world
Mejia, L. A. (2020). Fortification of foods: Historical development and current practices. United Nations University. http://unu.edu
Morifuji, M. (2019). The beneficial role of functional food components in mitigating ultraviolet-induced skin damage. Experimental Dermatology, 28(Suppl 1), 28–31. https://doi.org/10.1111/exd.13825
Muñoz-Cuervo, I., Malapa, R., Michalet, S., Lebot, V., & Legendre, L. (2016). Variety of secondary metabolites in taro, Colocasia esculenta (L.) Schott, corms. Journal of Food Composition and Analysis, 52, 24–32. https://doi.org/10.1016/j.jfca.2016.07.004
Nti, C. A. (2009). Effects of bambara groundnut (Vigna subterranea) variety and processing on the quality and consumer appeal for its products. International Journal of Food Science & Technology, 44, 2234–2242. https://doi.org/10.1111/j.1365-2621.2009.02064.x
Odifa, D. (2023). Nigeria’s wheat production falters despite N12.9bn budgeted in 8 years. BusinessDay. http://businessday.ng/category/agriculture/article
(Tip: replace with the specific article URL if available.)
Ogbonyomi, O. B., Arubayi, D. O., & Azonuche, J. E. (2023). Nutritional composition and sensory evaluation of cakes fortified with plantain, soybeans and sesame seed for sustainable economic development. Konfrontasi Journal: Culture, Economy and Social Changes, 10(4). https://doi.org/10.33258/konfrontasi2.v10i4.288
Olatunde, S. J., Ajayi, O. M., Ogunlakin, G. O., & Ajala, A. S. (2019). Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours. Food Research, 3(5), 456-462. https://doi.org/10.26656/fr.2017.3(5).255
Oledimma, N. U., Ibeogu, I. H., & Umeojiego, O. P. (2021). Quality characteristics of cake made from blends of soy-bean and unripe plantain flour. International Journal of Research and Innovation in Social Science, 5(10), 567. http://www.rsisinternational.org
Olson, R., Gavin-Smith, B., Ferraboschi, C., & Kraemer, K. (2021). Food fortification: The advantages, disadvantages and lessons from Sight and Life programs. Nutrients, 13(4), 1118. https://doi.org/10.3390/nu13041118
Onyeka, J. (2014). Status of cocoyam (Colocasia esculenta and Xanthosoma spp) in West and Central Africa: Production, household importance and the threat from leaf blight. CGIAR Research Program on Roots, Tubers and Bananas (RTB). https://www.rtb.cgiar.org
Orhevba, B. A., & Ndanaimi, Y. (2021). Proximate and sensory properties of wheat–cocoyam (Colocasia esculenta) composite bread. European Journal of Agriculture and Food Sciences, 3(2), 86. http://dx.doi.org/10.24018/ejfood.
Otekunrin, O. A., Sawicka, B., Adeyonu, A. G., & Otekunrin, O. A. (2021). Cocoyam [Colocasia esculenta (L.) Schott]: Exploring the production, health and trade potentials in Sub-Saharan Africa. Sustainability, 13, 4483. https://doi.org/10.3390/su13084483
(Note: the “Racho´n, L.” fragment in your source looked errant and was removed.)
Oyeyinka, S. A., & Oyeyinka, A. T. (2018). A review on isolation, composition, physicochemical properties and modification of bambara groundnut starch. Food Hydrocolloids, 75, 62–71. https://doi.org/10.1016/j.foodhyd.2017.09.012
Ramatsetse, K. E., Ramashia, S. E., & Mashau, M. E. (2023). A review on health benefits, antimicrobial and antioxidant properties of bambara groundnut (Vigna subterranea). International Journal of Food Properties, 26(1), 91–107. https://doi.org/10.1080/10942912.2022.2153864
Schmidt, H. D. O., & Oliveira, V. R. D. (2023). Overview of the incorporation of legumes into new food options: An approach on versatility, nutritional, technological, and sensory quality. Foods, 12(13), 2586. https://doi.org/10.3390/foods12132586
Senbeta, A. F., & Worku, W. (2023). Ethiopia’s wheat production pathways to self-sufficiency through land area expansion, irrigation advance, and yield gap closure. Heliyon, 9(10). https://doi.org/10.1016/j.heliyon.2023.e20720
Sirangelo, T. M. (2019). Sensory descriptive evaluation of food products: A review. Journal of Food Science and Nutrition Research, 2(4), 354–363. https://doi.org/10.26502/jfsnr.2642-11000034
Stephens, E., Timsina, J., Martin, G., van Wijk, M., Klerkx, L., Reidsma, P., & Snow, V. (2022). The immediate impact of the first waves of the global COVID-19 pandemic on agricultural systems worldwide: Reflections on the COVID-19 special issue for agricultural systems. Agricultural Systems, 201, 103436. https://doi.org/10.1016/j.agsy.2022.103436
United Nations Children’s Fund. (2020). Nutrition, for every child: UNICEF nutrition strategy 2020–2030. https://www.unicef.org/media/92031/file/UNICEF%20Nutrition%20Strategy%202020-2030.pdf
Woldemariyam, M. M., Gebre, A. & Neme, G. P. (2022). Effects of boiling, soaking and fermentation on nutritional, antinutritional and functional properties of Tannia cocoyam (Xanthosoma Sagittifolium) corm flour. (Ph.D. thesis, Dept., Unvi., Conutry)
Yampuang, R., Poolcharoensil, N., Subanmanee, N., Klangwijit, S., Norajit, K., Srabua, P., & Thawerattanon, N. (2022). Effects of Sangyod rice as a substitute for wheat flour on the physical properties of butter cake products. Journal of Food Health and Bioenvironmental Science, 15(3), 22-27. https://li01.tci-thaijo.org/index.php/sdust/article/view/260641
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Eunice Kanayo Agidi, Diana Oritsegbubemi Arubayi, Juliana Ego Azonuche
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms: (1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International. that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal; (2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal; (3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
JGMDS Visitors Statistic
