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Abstract
The aim of the research was to determine the acceptability of the colour and taste of cake baked with Shea butter compared with those baked with margarine as source of fat. Shea butter were bought directly from the milling industry in Minna, Niger State while margarine and other cake ingredients were bought from Nsukka main market. Two kilogram of wheat flour and other cake ingredients were used for each sample. 500g of fat (Shea butter and margarine) and sugar was added to the different bowels for each sample alongside with other necessary ingredients for the production of the different cake samples. The taste and colour were ascertained using a 9 – point Hedonic rating scale by fifty (50) man panel of assessors. The data generated were analysed using mean and standard deviation, while the t – test statistic was used to test the null hypotheses. The findings of the study showed that the colours of both cake samples were the same while the taste of the cakes differs. Based on the findings of the study, it was recommended that confectionary/food industries should be enlightened and supported to use shea butter as source of fat in baking since it has good colour, while relevant agencies of government should encourage research and support the processing of raw shea butter to improve its taste. Key words: Shea butter, margarine, cake, colour, taste