Functional Properties of Wheat Flour Supplemented with Unripe Plantain Flour and Quality Assessment of the Cake Made from The Blends
This study evaluated the functional, nutritional, and sensory properties of cakes made from unripe plantain–wheat composite flour. Seven different formulations were prepared using varying proportions of unripe plantain and wheat flour: A (80:20), B (60:40), C (50:50), D (40:60), E (20:80), F (100% wheat), and G (100% p...