Evaluation of proximate and sensory properties of cocoyam – wheat composite bread

Thesis Abstract

Abstract
The aim of this study was to evaluate the proximate and sensory properties of cocoyam-wheat composite bread. Cocoyam is a highly nutritious tuber crop that is underutilized in bread production. In this research, different ratios of cocoyam flour and wheat flour were used to produce composite bread samples, which were then analyzed for their nutritional content and sensory characteristics. Proximate analysis revealed that the composite bread samples had higher protein and fiber content compared to the control bread made with 100% wheat flour. The fat content was slightly lower in the composite bread samples, while the carbohydrate content varied depending on the ratio of cocoyam flour to wheat flour. The sensory evaluation showed that the composite bread samples were generally well-liked by the panelists, with good scores for appearance, color, texture, taste, and overall acceptability. The panelists particularly appreciated the unique flavor profile and moist texture of the cocoyam-wheat bread. Overall, the results of this study indicate that cocoyam-wheat composite bread has the potential to be a nutritious and palatable alternative to traditional wheat bread. The incorporation of cocoyam flour not only improves the nutritional profile of the bread but also adds a distinct flavor and texture that can appeal to consumers looking for novel and healthier bread options. Further research is needed to optimize the cocoyam-wheat ratio for the best sensory experience and to investigate the shelf-life and storage properties of the composite bread. In conclusion, the evaluation of proximate and sensory properties of cocoyam-wheat composite bread showed promising results in terms of nutritional content and consumer acceptance. This study contributes to the growing body of research on alternative ingredients for bread production and highlights the potential of cocoyam as a valuable resource for creating innovative bakery products. By diversifying the sources of flour in breadmaking, food scientists and bakers can develop products that are not only nutritious but also flavorful and appealing to a wider range of consumers.