Evaluation of Cocoyam-Wheat composite flour in pastry products based on proximate composition, physicochemical, functional, and sensory properties

Abstract

This study characterized the nutritional and functional properties of cocoyam flour and evaluated the sensory properties of model products made from cocoyam-wheat composite. Proximate composition of cocoyam flour, physicochemical, functional, and pasting properties of cocoyam-wheat composite blends were determined by standard methods. Sensory evaluation of doughnuts, bread, and cookies was done by 50 panelists. Protein and ash content of cocoyam flour were 8.5% and 2.4%, respectively, whereas fat was less than 1%. Increasing cocoyam flour significantly increased (p < 0.05) water binding capacity, swelling power, and bulk density of composite blends. Peak viscosity of blends increased nearly two folds, when the proportion of cocoyam flour was increased from 5% to 30%. Addition of cocoyam flour gave composite flour with high breakdown and setback viscosities. Sensory evaluation showed that for cookies, up to 30% of wheat flour could be replaced by cocoyam flour, whereas 20% is acceptable in doughnuts and bread