PRODUCTION AND SENSORY EVALUATION OF PUFF-PUFF AND CAKE USING COMPOSITE RICE AND WHEAT FLOUR

ABSTRACT This research investigates the development of composite flour from rice and wheat for producing traditional Nigerian snacks (puff-puff and cake) to address national food security challenges and growing health concerns about gluten consumption. Nigeria's heavy dependence on wheat imports, costing USD 2-3 billion annually, coupled with rising cases of gluten-related disorders, necessitates alternative flour sources. The study explores the potential of locally grown rice as a partial substitute for wheat flour, leveraging its nutritional benefits and domestic availability. Using experimental research design, six snack variants were produced with different rice-wheat ratios and evaluated through sensory analysis. Results indicated that composite flour snacks, particularly cakes with 50% rice flour incorporation, achieved high consumer acceptability while reducing gluten content. The study demonstrates that composite flour technology offers a viable strategy for reducing wheat import dependency, promoting local agricultural utilization, and providing healthier snack alternatives for gluten-sensitive populations. These findings support policy initiatives for agricultural diversification and provide small-scale entrepreneurs with practical formulations for sustainable snack production.