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Abstract
This study sought to increase the consumption level of yellow corn by using the flour as composite in the production of cake. Some of the objectives were; to develop a standard recipe for yellow corn flour cake and also to evaluate consumer’s preference or suitability level of the yellow corn composite flour cake. The yellow corn was washed, dried and roasted to make it crunchy. The roasted corn was then pounded into flour. 25% of the yellow corn flour and 75% of the wheat flour was mixed together to produce a delicious cake. A structured questionnaire was administered by the use of simple