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Humanities Horizon Journal
Published by Pena Produktif Kreatif
ISSN : -     EISSN : 30478014     DOI : -
Core Subject : Humanities, Education, Social,
Humanities Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other
Humanities Horizon Journal is an academic platform that invites contributions in the form of original research articles, theoretical frameworks, critical essays, book reviews, and scholarly dialogues in various humanities disciplines. Humanities Horizon Journal encourages submissions related to contemporary issues such as globalization, environmental sustainability, social justice, technological advancement, and cultural diversity. Humanities Horizon Journal is committed to promoting inclusive research that transcends geographical, linguistic, and disciplinary boundaries. Through rigorous peer review, editorial excellence, and strong academic integrity, Humanities Horizon Journal aims to be a spotlight for intellectual investigation and a catalyst for transformative research in the humanities. Scholars and intellectuals from around the world are invited to participate in exploration, discovery, and dialogue that enriches the forefront of humanistic inquiry.
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 1 Documents
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Search results for , issue "Vol. 3 No. 1 (2026)" : 1 Documents clear
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.

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