Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads

摘要

This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximate composition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam- composite reads increased significantly (p0.05) differences in sensory attributes of taste, aroma and acceptability between the 100% wheat and 10% cocoyam-wheat composite breads (p<0.05). In conclusion, this study has shown that the use of cocoyam flour in bread making is feasible and that incorporation of up to 10% of the flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread. Nevertheless, it is important to consume this bread with other protein rich diet in order to supplement the reduction resulted from substitution.