Quality Evaluation of Cakes from Wheat, Acha, and Coconut Residue Flour Blends

This study evaluated the functional, proximate, physical, and sensory properties of cakes produced from wheat, “acha” (Digitaria exilis), and coconut residue flour blends. Four formulations were prepared: 100% wheat (control), 80:15:5, 75:20:5, and 70:25:5 (wheat–acha–coconut residue). The produced cake samples were subjected to functional, proximate, physical, and sensory analysis using standard procedures. Functional properties revealed that incorporation of “acha” and coconut residue significantly (p