Nutritional composition, sensory acceptability and shelf-life evaluation of wheat–corn chaff composite cake (opens in new tab)

BackgroundIn many low- and middle-income countries (LMICs), like Ghana, cereal-based baked products such as cakes are widely consumed due to their affordability and convenience. However, conventional wheat-based cakes are often characterized by low micronutrient density, limiting their contribution to adequate nutrition.ObjectiveThis study aimed to develop wheat–corn chaff composite cakes and evaluate their nutritional composition, sensory acceptability, and shelf-life stability.MethodsCompos...