Evaluation of Proximate and Sensory Properties of Coco-Yam – Wheat Composite Bread
ABSTRACT
In this study, samples of composite breads were made from wheat and cocoyam flour blends in the following proportions using the D-optimal design mixture: 95:5, 90:10, and 85:15. A bread sample made entirely of wheat flour was also made and served as the control.
The obtained bread samples were subjected to proximate and sensory analysis. The whole wheat flour bread yielded the following results: moisture (27.65 percent), protein (11.33 percent), crude fiber (0.59 percent), ash content (0.78 percent), fat (8.19 percent), and carbohydrate content (53.69 percent), in that order.
While the moisture, protein, crude, ash, fat, and carbohydrate levels in the composite bread samples were 17.93-23.63 percent, 7.16-10.83 percent, 0.59-0.88 percent, 0.47-0.98 percent, 4.43-7.81 percent, and 55.94-1.31 percent, respectively.
Sensory tests on the bread samples revealed no significant difference in flavor, crumb appearance, or taste between the whole wheat bread and the composite bread samples. Significant differences were observed in the texture, overall preference, and crust color properties of the bread samples.
According to the findings of the study, wheat flour can be substituted with cocoyam flour, and bread samples made from this combination (up to 15% cocoyam flour inclusion) were acceptable. The 100 percent wheat flour bread was found to be the most acceptable, followed by the 5 percent cocoyam flour composite bread samples. The use of cocoyam flours in bread baking can significantly improve nutrition while also lowering bread costs.
INTRODUCTION
According to [1,] bread is a fermented baked product made from wheat flour, water, yeast, and salt through processes such as mixing, kneading, proofing, shaping, and baking. Because of the gluten it contains, wheat flour is an essential ingredient in bread production. [2]reported that gluten (in wheat flour) accounts for dough elasticity, which aids in the trapping of carbon dioxide produced by yeast during fermentation. Nonetheless, wheat is a temperate crop that will not thrive in tropical climates. [3],[4].
As a result, Nigeria and many other developing countries (mostly in the tropics) must import wheat or wheat flour to meet their confectionary needs. According to [5] and [6,] the Food and Agricultural Organization (FAO) encouraged research on composite bread in the 1960s in order to reduce developing countries’ reliance on imports.
[7]also reported on the unique baking properties of wheat that no other crop possesses, resulting in the numerous studies being conducted on composite flour; as many as 1200 studies were conducted by the year 1993, according to [8]. Composite flour is a combination of flours, starches, and other ingredients used to completely or partially substitute wheat flour in confectionary[9].
[10] defined composite flour as a blend of wheat flour and other flours such as cassava, maize, and soybean. [7] also defined composite flour as a blend of flours derived from starch tubers such as cassava, potatoes, and yam, as well as protein-rich crops such as soybeans and ground nuts, or cereals (maize, rice, millet, and sorghum) with or without wheat flour.
Composite flour is popular in developing countries because it reduces the need for wheat flour imports while increasing the use of locally available crops as flour [11]. In countries where crops other than wheat are grown, it is considered economically beneficial to reduce or even eliminate wheat imports, thereby meeting the needs of confectionary products through the use of locally grown crops [12].
Cocoyam (Colocasia esculenta) is a highly nutritious and edible root vegetable that is underutilized. It is a member of the Araceae family. According to [13], approximately 30–40 species of cocoyam have been identified, but only 5–6 species produce edible parts. Despite its high nutritional value, cocoyam is an underutilized and underappreciated crop in Nigeria, according to [14].
Attempts are being made to investigate other flour sources for combining wheat flour as well as to improve the nutritional value of baked foods. As a result, there is a need to identify nutritious, easily accessible, and underutilized crops such as cocoyam. The findings of this study would be a huge relief to Nigerians, in particular, and Africans in general, who could not afford the high prices of wheat flour and its baked products.
The incorporation of cocoyam flour into wheat flour for confectionary purposes will help to reduce reliance on imported wheat flour, lower the cost of confectionary products, increase affordability, and improve the nutritional value of the products.
Do You Have New or Fresh Topic? Send Us Your Topic
Evaluation of Proximate and Sensory Properties of Coco-Yam – Wheat Composite Bread
INSTRUCTIONS AFTER PAYMENT
- 1.Your Full name
- 2. Your Active Email Address
- 3. Your Phone Number
- 4. Amount Paid
- 5. Project Topic
- 6. Location you made payment from