International Journal of Academic and Applied Research (IJAAR)   Year: 2020 | Volume: 4 | Issue: 9 | Page No.: 12-17 Proximate and Acceptability of Rock Cake Prepared from a Blend of Corn Chaff (Zea Mays L.) and Wheat Flour (Triticum Aestivum L) Millicent Osei-Agyemang, Maureen Nkansah Asante, Veronica Akwaah Abstract: The study was conducted to examine the nutritional composition and consumer acceptability of rock cake produced from a blend of wheat flour and corn chaff. The proximate composition of the rock cake was determined using the AOAC (2005) method. Three samples of rock cake were fproduced and coded as Sample A (control) containing 100% wheat flour, sample 'B' 80% wheat flour and 20% corn chaff while sample C involved 60% wheat flour and 40% corn chaff. The results of proximate composition of the various flour indicated increasing level of Carbohydrate (37.08% to 40.0%), Moisture (19.14% to 24.51%), Fat (25.33% to 32.4), Protein (7.72% to 9.60%) and Ash (0.97% to 1.47%). A panel of fifty (50) untrained judges was engaged for the Sensory Analysis based on a hedonic scale of 1-5. Data obtained were subjected to Analysis of variance (ANOVA) and differences in means were computed using Least Significant Difference (LSD) test at 95% confidence interval. Statistical Package for Social Scientists version 20 was used for all computations. Results indicated that corn chaff could be partially incorporated into wheat flour up to 40% level in production of cake without any adverse effect on the sensory characteristics of the products. Rock cake made from 60% wheat flour and 40% corn flour was accepted by the consumers.