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.
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OGADA, C (2021). Quality Evaluation Of Bread Produced From Composite Flours Of Sprouted And Unsprouted Cocoyam Xanthosorna Sagittifoium (Schott) ) And Wheat (Triticiirn Aestivum). . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/quality-evaluation-of-bread-produced-from-composite-flours-of-sprouted-and-unsprouted-cocoyam-xanthosorna-sagittifoium-schott-and-wheat-triticiirn-aestivum-7-2
CHIBUIKE, OGADA. "Quality Evaluation Of Bread Produced From Composite Flours Of Sprouted And Unsprouted Cocoyam Xanthosorna Sagittifoium (Schott) ) And Wheat (Triticiirn Aestivum). " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Aug. 2021, https://repository.mouau.edu.ng/work/view/quality-evaluation-of-bread-produced-from-composite-flours-of-sprouted-and-unsprouted-cocoyam-xanthosorna-sagittifoium-schott-and-wheat-triticiirn-aestivum-7-2. Accessed 25 Nov. 2024.
CHIBUIKE, OGADA. "Quality Evaluation Of Bread Produced From Composite Flours Of Sprouted And Unsprouted Cocoyam Xanthosorna Sagittifoium (Schott) ) And Wheat (Triticiirn Aestivum). ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Aug. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/quality-evaluation-of-bread-produced-from-composite-flours-of-sprouted-and-unsprouted-cocoyam-xanthosorna-sagittifoium-schott-and-wheat-triticiirn-aestivum-7-2 >.
CHIBUIKE, OGADA. "Quality Evaluation Of Bread Produced From Composite Flours Of Sprouted And Unsprouted Cocoyam Xanthosorna Sagittifoium (Schott) ) And Wheat (Triticiirn Aestivum). " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/quality-evaluation-of-bread-produced-from-composite-flours-of-sprouted-and-unsprouted-cocoyam-xanthosorna-sagittifoium-schott-and-wheat-triticiirn-aestivum-7-2