Quality attributes such as proximate, functional and sensory qualities of wheat/African Locust bean fruit pulp cakes were investigated. Cakes were produced from ratios of 100:0, 75:25, 25:75 and 0:100 for African locust bean fruit pulp and wheat flour, respectively, with cake from 100% wheat flour used as a control. Samples were analyzed for proximate composition and sensory properties within 24 h of sample production. Flour blends were also analyzed for functional properties. Moisture, ash, fat, crude fibre and carbohydrates showed an increase in value with increase in substitution of wheat for African locust bean fruit pulp flour, while protein showed a decrease in value with increased substitution. Moisture ranged from 6.19 to 6.31%, ash from 1.42 to 2.07%, fat from 1.42 to 16.02%, crude fibre from 1.03 to 2.52% and carbohydrate ranged from 66.05 to 67.08%. Protein decreased from 8.30 to 8.07%. The functional properties of the flour blends also varied. Oil absorption ranged from 1.25 to 1.43%, water absorption from 1.33 to 1.56% as the substitution level increased. Bulk density decreased from 0.65 to 0.28%, and emulsion capacity from 80.30 to 70.50%. The gelation temperature was from 70.0 to 64.0°C. The results of sensory evaluation showed that the mean scores for taste ranged from 5.7 to 8.1, colour 6.2 to 8.2, texture 6.0 to 8.5 and overall acceptability from 5.8 to 8.3. The result shows that there was no significant (P<0.05) difference between the control and samples with 25% substitution in all the parameters investigated. Hence, acceptable cake can be produced at 25% substitution with African locust bean fruit pulp flour.
Key word: Quality, cake, characteristics, locust bean, fruit pulp.