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Title: | Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread. |
Other Titles: | None |
Authors: | ORHEVBA, Bosede Adelola NDANAIMI, Y. |
Keywords: | Cocoyam flour composite bread D-optimal design mixture proximate composition. |
Issue Date: | 2021 |
Publisher: | European Journal of Agriculture and Food Sciences |
Citation: | 1. Bosede Adelola Orhevba and Yahaya Ndanaimi (2021). Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread. European Journal of Agriculture and Food Sciences, 3(3):86-90 |
Abstract: | In this study, samples of composite breads were produced from wheat and cocoyam flour blends using D-optimal design mixture, in the following proportions: 95:5, 90:10, 85:15. Bread sample which contained 100% wheat flour was also produced and this served as the control. The bread samples obtained were subjected to proximate and sensory analysis. The following results were obtained for the whole wheat flour bread: moisture (27.65%), protein (11.33%), crude fibre (0.59%), ash content (0.78%, fat (8.19%) and carbohydrate content (53.69%), respectively. While the composite bread samples had the moisture, protein, crude, ash, fat and carbohydrate in the following ranges:17.93-23.63%, 7.16-10.83%, 0.59-0.88%, 0.47-0.98%, 4.43-7.81% and 55.94-1.31%, respectively. The sensory tests carried out on the bread samples indicated that there was no significant difference between the whole wheat bread and the composite bread samples for flavour, crumb appearance and taste. However, for texture, overall preference and crust colour properties of the bread samples, significant differences were observed. From the study, it can be concluded that wheat flour can be substituted with cocoyam flour and bread samples made from this combination (up to 15% cocoyam flour inclusion) were acceptable. It was observed that the 100% wheat flour bread is the most acceptable, followed by the 5% cocoyam flour composite bread samples. Usage of cocoyam flours in bread baking can contribute significantly to enhancing nutrition and curbing the rising cost of bread. |
Description: | FOOD ENGINEERING |
URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/3324 |
Appears in Collections: | Agric. and Bioresources Engineering |
Files in This Item:
File | Description | Size | Format | |
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Published. Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread.pdf | FOOD ENGINEERING | 271.74 kB | Adobe PDF | View/Open |
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