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What is Cocoyam-Wheat Bread Composition Study about?

This study investigated the nutritional composition, bread characteristics, and sensory properties of composite breads made with different percentages of cocoyam flour substituted for wheat flour. Proximate analysis showed that carbohydrate, fiber, and ash increased with higher cocoyam content, while moisture and protein decreased. Sensory evaluation found no significant differences in taste, aroma, or acceptability between wheat bread and bread with 10% cocoyam substitution. Up to 10% cocoyam flour can be

Author

shital madhavrao ghayal

Language

EN