The effect of inclusion of soursop (Annona muricata) flour on the sensory properties of cake for household consumption

Abstract

The study was carried out to access the effect of sour-sop flour on the sensory properties of cake made with wheat/sour-sop composite flour. The study had four objectives: processing of sour-sop fruits into flour, proximate composition on the product, physical properties and sensory evaluation on the products. Wheat/soursop flour were used at different ratios of 70:30%, 60:40%, 50:50% levels and 100% wheat flour as the control. The triplicates data results were subjected to analysis of variance (ANOVA) and mean separation using Duncan Multiple range test at p