Figure 3. Proximate composition of cake samples (C = 50 wheat: 50 soya bean, annatto; E = 25wheat: 75 soya bean, annatto and G = 100 wheat, sugar flair)

From

Sensory and Proximate Characteristics of Annatto-colored Soy-wheat Cake Formulations

Courage Sedem Dzah, Christopher Mensah, Fidelis Mawunyo Kpodo

American Journal of Food and Nutrition. 2016, 4(3), 78-82 doi:10.12691/ajfn-4-3-4