Quality Evaluation Of Bread Produced From Composite Flours Of Sprouted And Unsprouted Cocoyam Xanthosorna Sagittifoium (Schott) ) And Wheat (Triticiirn Aestivum).

ABSTRACT

Composite flour was prepared from white cocoyam (Xanthosoma sagittfolium) and wheat (Triticum aestirum) at different proportions. The different blends of flour were used to produce bread. The flours were tested for functional properties and anti-nutritional factors. The functional properties ranged from (0.46 - 0.59%) bulk density, (4.53 - 4.63 mug) water absorption capacity, (4.40 - 7.53m1/g) oil absorption capacity, (40.33 - 56.10%) emulsification capacity, (11.10 - 28.47%) wettability, (3.00 - 4.00°C) gelation capacity, (61.00 - 69.00°C) gelation temperature, (10.37 - 10.60%) swelling index. The antinutritional factors ranged from (2.01 - 2.64mg/g) Oxalate, (1.16 - 1.78mg1g) Tannin, (1.04 - 1.l4mg/g) Phytate. The breads were tested for proximate compositions ranging from (20.73 - 26.37%) Moisture, (1.18 - 1.53%) ash, (0.83 - 1.24%) Fibre, (11.37 - 6.01%) Protein, (0.68- 1.92%) Fat, (62.01 - 64.75%) carbohydrate. The anti-nutritional factors were also determined on the bread samples as well as the physical parameters, sensory and microbial evaluation. The fungi counts ranged from (2.0x10'cfulml) to (2.4x10'cfulml). No bacteria were isolated and coliforms were not detected in the breads. Fungi isolated were Rhizopus species and Mucor. The result of sensory evaluation showed that samples 3 85(85% wheat flour; 15% sprouted cocoyam flour), 390(90% wheat flour; 10% sprouted cocoyam flour) and 495(95% wheat flour; 5% un-sprouted cocoyam flour) competed greatly with the control sample 400 in terms of general acceptability.