| Abstrakt: |
This study characterized the nutritional and functional properties of cocoyam flour and evaluated the sensory properties of model products made from cocoyam-wheat composite. Proximate composition of cocoyam flour, physicochemical, functional, and pasting properties of cocoyam-wheat composite blends were determined by standard methods. Sensory evaluation of doughnuts, bread, and cookies was done by 50 panelists. Protein and ash content of cocoyam flour were 8.5% and 2.4%, respectively, whereas fat was less than 1%. Increasing cocoyam flour significantly increased (p < 0.05) water binding capacity, swelling power, and bulk density of composite blends. Peak viscosity of blends increased nearly two folds, when the proportion of cocoyam flour was increased from 5% to 30%. Addition of cocoyam flour gave composite flour with high breakdown and setback viscosities. Sensory evaluation showed that for cookies, up to 30% of wheat flour could be replaced by cocoyam flour, whereas 20% is acceptable in doughnuts and bread. [ABSTRACT FROM AUTHOR] |
