Quality evaluation of Bread from Wheat , Cocoyam and Acha Composite Flour Blends

Abstract

Composite flours were produced from wheat supplemented with acha and cocoyam flour at varying proportions (A=100:0:0; B=90:5:5; C=85:10:5; D=80:10:10; E= 75:15:10). Proximate, mineral composition and functional properties were analysed using standard methods. Bread loaveswere prepared from the composite flours and the sensory attributes evaluated. Results obtained revealed supplementation had a significant (p≤0.05) effect on the proximate composition. Higher quantities of acha and cocoyam flour resulted in an increase in moisture, crude protein and ash content while there was a decrease in the crude fibre and carbohydrate content. Functional properties was significantly (p≤0.05) different among the flour blends with the exception of bulk density. Increase in iron and zinc in the flour blends was also observed as the supplementation increases. Bread loaves from C (85:10:5) were the most acceptable to the panellists.