<![CDATA[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. Originality/Value: This study provides novel empirical contributions to the fields of food science, applied nutrition, and household economics by uncovering viable composite flour formulations from indigenous crops (cocoyam, plantain, and bambara groundnut) that achieve desirable sensory acceptability and functional nutritional value regarding partial wheat substitution in the context of household economic empowerment and local agricultural utilization, which remains insufficiently explored. These findings enrich the existing body of knowledge and serve as a strategic reference in establishing household scale production standards, strengthening local food supply chains, and developing gender responsive microenterprise initiatives.]]>
