Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Humanities Horizon Journal JGMDS
Agidi, Eunice Kanayo
Unknown Affiliation
Humanities Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Sustainable Development through Household Economics: A Sensory Evaluation of Cakes Produced from Wheat, Cocoyam, Plantain, and Bambara Nut Composite Flour Blends as Functional Snacks Agidi, Eunice Kanayo; Arubayi, Diana Oritsegbubemi; Azonuche, Juliana Ego
Journal of Gender and Millennium Development Studies Vol. 2 No. 2 (2025): JGMDS, Volume 2, Issue 2 (2025): November-April Period
Publisher : Academia Edu Cendekia Indonesia (AEDUCIA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64420/jgmds.v2i2.346

Abstract

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.
Overall acceptability and shelf life evaluation of cakes produced from wheat, cocoyam, plantain, and Bambara nut composite flours Agidi, Eunice Kanayo; Arubayi, Diana Oritsegbubemi; Azonuche, Juliana Ego; Ogbonyomi, Omolara Bosede; Onyenokulu, Obiajulum Vivian
Humanities Horizon Vol. 3 No. 1 (2026)
Publisher : PT. Pena Produktif Kreatif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63373/3047-8014/48

Abstract

Cakes are widely consumed bakery products typically made from wheat flour, yet dependence on imported wheat can create economic and nutritional challenges in many developing countries. This study evaluated the acceptability and shelf life of cakes produced from composite flours based on wheat, cocoyam, plantain, and Bambara nut (WCPB1–WCPB6) compared with 100% wheat flour (WF) as control. Cakes were prepared and evaluated by 15 panelists using a 9-point hedonic scale, and shelf life attributes were monitored over 20 days at 4-day intervals. All samples were highly acceptable during the initial storage period, and sensory scores generally remained within the acceptable range throughout storage, with WF tending to receive the highest ratings. Statistical analysis showed significant differences in taste among formulations at later storage times (p ≤ 0.05), whereas other sensory attributes were largely comparable. Although quality declined and mold growth appeared after prolonged storage, several composite-flour cakes remained above the sensory cut-off for acceptability at day 20. These findings indicate that cocoyam, plantain, and Bambara nut composite flours can partially substitute wheat in cake production without compromising product quality, while supporting the utilization of indigenous crops and contributing to food and nutrition security.
Co-Authors Arubayi, Diana Oritsegbubemi Azonuche, Juliana Ego Ogbonyomi, Omolara Bosede Onyenokulu, Obiajulum Vivian