Description
Production and proximate evaluation of cocoyam wheat bread.
Abstract
In this study, samples of composite bread were produced from wheat and cocoyam flour blends. Bread sample which contained 100% wheat flour was also produced and this served as the control and sample A, while sample B is 100% cocoyam, sample C is 60% wheat and 40% cocoyam, sample D is 80% wheat and 20% cocoyam. The dough was turned into a baking pan in the oven at 180oc for 20mins. The bread samples were served to 10 panelists to rate for colour, texture, taste, flavor and general acceptability. The sensory evaluation showed that bread produced from sample D and A were preferred while sample B and C were least preferred. There was a significant difference[P=0.05] in terms of colour, texture, flavor, taste and general acceptability among the samples..
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