Quality Characteristics And Sensory Evaluation Of Wheat Bread Partially Substituted With Cocoyam And Bambara Groundnuts Flour

Abstract

The influence of cocoyam and Bambara groundnutsflour substitution on the properties of wheat bread was explored
in this study. Five different flour samples were formulated by incorporation of cocoyam and Bambara groundnut
flour into wheat flour at varying proportions of 100:0:0; 80:12:8; 70:18:12; 60:25:15 and 50:30:20. One hundred
percent (100%) of wheat flour (WF) was used as control. A straight dough method adopted by AACC was used in the
production of the various bread samples with minor adjustment. The study employed a nine-point hedonic scale to
evaluate the bread samples using twenty panelists. The data were analysed with the Analysis of Variance (ANOVA).
Proximate compositions of the various bread samples were determined using AOAC method. The moisture and ash
contents of the samples varied from 20.25-67.28% and 0.78-1.45% respectively. Fat and fiber contents of the bread
samples were 5.28-7.10 % and 0.60-1.80%. Protein and carbohydrate contents were 11.34-16.38% and 53.65-
75.86%. Sensory analysis of the bread samples was also performed on flavour, colour, texture, taste, and overall
acceptability. When the cocoyam and Bambara groundnut flour content in the composite bread was increased, the
results demonstrated an increase in Ash, fiber, protein, and carbohydrate content. Sensory examination
demonstrated significant (p<0.05) differences in sensory attributes between the 100% wheat and 70%, 18%, and
12% wheat-cocoyam-Bambara groundnut flour composite bread. This study concludes that using cocoyam and
Bambara groundnut flours in bread production is possible and that incorporating composite flours up to 18% and
12% into wheat flour will help improve the bread quality.