ABSTRACT

 This work investigated the outcome of bread and doughnut produced from cassava enriched with cowpea flour. The main objective of this study was to improve the nutritional value of cassava by adding a protein rich crop, cowpea (Vigna unguiculata) as cassava based products are poor source ofprotein both in quality and quantity. The healthy fresh cassava tuber was harvested and processed into fine flour as well as cowpea. The cowpea enriched cassava flour was used to produce samples A which is for bread and has 5 products 101, 102, 103, 104, and 105 and sample B dough nut has five products as well 201, 202, 203, 204, and 205.Sample A and B products were added to the sample ingredient but varying quantities to improve the taste, color, texture, flavor, appearance and general acceptability. These were compared with wheat flour (sample 103 and 202). Sensory evaluation was conducted using the 9 point hedonic scale. The sensory analysis was conducted using semi-trained 20 panelists. The proximate analysis of bread and dough nut samples was slightly different from that of 100% wheat bread. The cowpea composite bread had increased protein content in comparison with whole wheat bread. It was found that the bread sample was not sign flcantly dfferent in most sensory attributes when compared with whole wheat bread, in protein and some other nutrient composition. This study answered the research questions: what is the proximate composition of bread and doughnut made from cassava enriched with cowpea flour?, what procedures could be followed in producing bread and dough nut with cassava enriched with cowpea flour? And what are the sensory/general acceptability of bread and doughnut made from cassava enriched with cowpea flour?. The study revealed that cassava and cowpea composite flour can be used to produce bread and dough nut that is good in terms of color and has increased nutrient content and is thus recommended for promotion to increase cowpea and cassava use in the country