Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads

This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were p...

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Veröffentlicht in:	African journal of food, agriculture, nutrition, and development : AJFAND agriculture, nutrition, and development : AJFAND, 2011-12, Vol.11 (48), p.5586-5599
Hauptverfasser:	Mongi, RJ, Ndabikunze, BK, Chove, BE, Mamiro, P, Ruhembe, C. C, Ntwenya, J.G
Format:	Artikel
Sprache:	eng
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Zusammenfassung:	This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significantly (p
ISSN:	1684-5374 1684-5374
DOI:	10.18697/ajfand.48.11315