Quality Evaluation Of Composite Flours And Bread Loaves Produced From Flours Of Cocoyam (Xanthosoma sagittfoiium) African Breadfruit (Treculia africana) And Wheat (Triticum aestivum)
ABSTRACT
Bread samples were produced from composite flours of cocoyam
(Xanthosoma sagittfolium), African breadfruit (Treculia africana), and wheat
(Trticum aestivum). The cocoyam flour, African breadfruit flour, and wheat
flour were blended in the following ratios. 100% wheat, 20:0:80%, 0:20:80%,
0:50:50%, 20:30:50, 80: 0:20%, and 40:40:20% respectively. Analysis of their
proximate composition of the bread revealed that the moisture content ranged
from (18.34 - 21.85%), dry matter (79.22- 80.92%), ash content (1.54- 2.07%),
crude fibre (0.57- 1.31%), fat content (7.57- 10.71%), protein content (7.84-
9.61%), carbohydrate content (56.23- 63.91%), and caloric value (317.00- 3
74.12%). Results of the functional properties of the flours indicated that bulk
density ranged from (0.70- 0.82g/ml), water absorption capacity (0.81-
2.80g/loog), oil absorption capacity (0.68- 1.53g/lOog), foam capacity (11.82-
16.67%), gelation capacity (0.68- 1.53w/v), gelatinization temperature (60.25-
68.25°C), wettability (17.50- 53.00 seconds), emulsification capacity
(15.66-18.52%). The anti-nutritional content of the flour blends ranged from
(0.56- 1.00%) tannin, (0.61- 0.90%) phytate, (0.25-0.70%) alkaloid, and (0.30-
1.37%) oxalate. The physical composition of the bread samples ranged from
(15.29- 19.91g) weight, (4.84- 6.70cm) height, (21.74- 22.83cm). The sensory
attributes of the bread samples were also evaluated using 100% wheat flour
bread as the control. Sample 102 (20% cocoyam flour: wheat flour80%) and sample
201 (50% African breadfruit flour: wheat flour50%) were the most accepted by
the panelist while sample 203 (80% cocoyam flour: wheat flour20%) was the least
accepted by the panelist.
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AGBA, F (2021). Quality Evaluation Of Composite Flours And Bread Loaves Produced From Flours Of Cocoyam (Xanthosoma sagittfoiium) African Breadfruit (Treculia africana) And Wheat (Triticum aestivum). Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/quality-evaluation-of-composite-flours-and-bread-loaves-produced-from-flours-of-cocoyam-xanthosoma-sagittfoiium-african-breadfruit-treculia-africana-and-wheat-triticum-aestivum-7-2
FAVOUR, AGBA. "Quality Evaluation Of Composite Flours And Bread Loaves Produced From Flours Of Cocoyam (Xanthosoma sagittfoiium) African Breadfruit (Treculia africana) And Wheat (Triticum aestivum)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 08 Oct. 2021, https://repository.mouau.edu.ng/work/view/quality-evaluation-of-composite-flours-and-bread-loaves-produced-from-flours-of-cocoyam-xanthosoma-sagittfoiium-african-breadfruit-treculia-africana-and-wheat-triticum-aestivum-7-2. Accessed 24 Nov. 2024.
FAVOUR, AGBA. "Quality Evaluation Of Composite Flours And Bread Loaves Produced From Flours Of Cocoyam (Xanthosoma sagittfoiium) African Breadfruit (Treculia africana) And Wheat (Triticum aestivum)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 08 Oct. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/quality-evaluation-of-composite-flours-and-bread-loaves-produced-from-flours-of-cocoyam-xanthosoma-sagittfoiium-african-breadfruit-treculia-africana-and-wheat-triticum-aestivum-7-2 >.
FAVOUR, AGBA. "Quality Evaluation Of Composite Flours And Bread Loaves Produced From Flours Of Cocoyam (Xanthosoma sagittfoiium) African Breadfruit (Treculia africana) And Wheat (Triticum aestivum)" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/quality-evaluation-of-composite-flours-and-bread-loaves-produced-from-flours-of-cocoyam-xanthosoma-sagittfoiium-african-breadfruit-treculia-africana-and-wheat-triticum-aestivum-7-2