ABSTRACT

Analysis carried out on Chinese yam flour showed that it contained gluten which made it good for bread making. Proximate analysis of I lie flour sllt)wCtl I hat it has a high protein content compared to (lie wheat flour. Functional analysis of the Same flour showed that ii has high water absorption capacity and oil absorption capacity. l3rcad loaves l)akc(l at (Ii flereiit levcl of suuhsfiuitioii of (lie flour. I 0. 20. 30, 40, had a specific loaf volume similar to that ol wheat flour. Statistical analysts of the sall)j)les showctl thai they were found acceptable Uj) to (lie level of 70:30 (wheat: Chinese yam Ih air).

TABLE OF CONTENTS

Certification

Dedication ii

Acknowledgment iii

List of tables iv

List of figures v

Table of contents vi

Abstract vii

CHAPTER ONE

110 Introduction 1-4

CHAPTER TWO

2.0 Review of literature 5-8

2.3 The use of flours in baking 8-9

2.4 Some composite flours andtheir baking potentials 9-13

CHAPTER THREE

3.0 materials and methods

3.1 proximate analysis

3.2 Functional properties

3.3 Loaf parameters deteiiu iiiatiou

CHAPTER FOUR

4.0 Results and discussion 24-30

4.1 Conclusion 31

References 32-35

Appendix 36-50