Browsing by Author "93. Awoyale, W., Ijelu, W.A., Olatoye, K.K., Ademokoya, A.A., Sani, M., Opatola, P.O., Ishola, H., Abdulrasaq, A.O., Akosile, F. and Nofiu, N.B."

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    Effect of High-Quality Cassava Flour Inclusion on the Profitability and Sensory Acceptability of Pastry Products
    (Faculty of Science, Federal University Dutse, Nigeria, 2025-12-01) 93. Awoyale, W., Ijelu, W.A., Olatoye, K.K., Ademokoya, A.A., Sani, M., Opatola, P.O., Ishola, H., Abdulrasaq, A.O., Akosile, F. and Nofiu, N.B.
    The demand for wheat flour in Nigeria is expected to rise due to the increasing consumption of pastries. A study was conducted to assess the profitability and sensory qualities of doughnuts, cookies, and chin-chin made from wheat and high-quality cassava flour (HQCF). HQCF was mixed with wheat flour in varying ratios (5, 10, and 15%), with 100% wheat flour as the positive control and HQCF as the negative control. Profitability was calculated using a standard method, while sensory acceptability was evaluated by fifteen (15) panelists using a structured questionnaire. The results showed that all composite products made from wheat and HQCF are profitable. The cookies made with 5%, 10%, and 15% HQCF generated profits of 143%, 163%, and 297%, respectively. The doughnuts made with 5%, 10%, and 15% HQCF yielded profits of 24.96%, 40.37%, and 47.98%, respectively. The chin-chin made with 5%, 10%, and 15% HQCF produced profits of 5.03%, 17.94%, and 22.08%. Sensory evaluation showed that cookies, chin-chin, and doughnuts made with 5-15% HQCF were similar in most sensory attributes, while those made with 100% wheat flour and 100% HQCF were different. Thus, the 5% HQCF composite cookies, chin-chin, and doughnuts may offer both profitability and acceptability, supporting Nigeria's cassava inclusion policy and decreasing import expenses.