Evaluation of proximate and sensory properties of cocoyam – wheat composite bread
Table Of Contents
- <p> </p><p><strong><em>
Chapter ONE
INTRODUCTION
- </em></strong><strong><em><br>
- 1.1History Of Soybeans </em></strong><br>
- 1.2Uses Of Soybeans<br>
- 1.3Composition Of Soybeans<br>
- 1.4Nutritional Quality Of Soybeans<br>
- 1.5Antinutritional Factors<br>
- 1.6Trypsin Inhibitor<br>
- 1.7Haemagluttins<br>
- 1.8Soybeans Saponings<br>
- 1.9Protein Quality Of Soubeans<br>
- 1.10Aims And Objectives</p><p><strong><em>
Chapter TWO
LITERATURE REVIEW
- </em></strong><strong><em><br>
- 2.0Literature Review</em></strong><br>
- 2.1Milk From Soybeans<br>
- 2.2Nutritional Value Of Soybeans<br>
- 2.3Essential Amino Acid Content Of Soybeans<br>
- 2.4Undesirable Components Of Soybeans<br>2.
- 4.1Trypsin Inhibitor<br>2.
- 4.2Clrease<br>2.
- 4.3Haemagluttuis<br>2.
- 4.4Gioterogens<br>2.
- 4.5Phytic Acid<br>2.
- 4.6Bitter And Beeany Flavour<br>2.
- 4.7Flatus<br>2.
- 4.8Soymilk Flavour<br>2.
- 4.9Soymilk And Lipoxidase Activity<br>2.
- 6.1Nutritional Aspect Of Soymilk<br>2.
- 6.2Proteins<br>2.
- 6.3Vitamins And Minerals<br>2.
- 6.4Fats</p><p><strong><em>
Chapter THREE
RESEARCH METHODOLOGY
- </em></strong><strong><em><br>
- 3.1Materials </em></strong><br>
- 3.2Methods I Hot Extraction Method<br>
- 3.3Method Ii Cold Extraction Method<br>
- 3.4Method Iii Soaking Before Hot Extraction Method<br>
- 3.5Method Of Analysis</p><p><strong><em>
Chapter FOUR
DATA PRESENTATION AND ANALYSIS
- </em></strong><strong><em><br>
- 4.0Result And Discussion</em></strong><br>
- 4.1Effect Of Soaking Time On The Organoptic Qualities Of Soymilk<br>
- 4.2Effect Of Soaking Time On The Protein Recovery And Total Solids<br>
- 4.3Effect Of Blanching Time On The Organoleptic Qualities Of Soymilk<br>
- 4.4Effect Of Blanching Time On Protein Recovery And Total Solids</p><p><strong><em>
Chapter FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- </em></strong><strong><em><br>
- 5.0Conclusion And Recommendation </em></strong><br>
- 5.1Conclusion<br>
- 5.2Recommendation<br>References</p> <br><p></p>
Project Abstract
This study evaluated the proximate and sensory properties of cocoyam-wheat composite bread. Cocoyam flour was incorporated into wheat flour at different levels (0%, 10%, 20%, and 30%) to produce composite bread samples. The proximate analysis of the bread samples showed that the protein, fat, fiber, and ash contents increased with the increasing level of cocoyam flour. However, the carbohydrate content decreased as the cocoyam flour level increased. Sensory evaluation of the bread samples revealed that the overall acceptability decreased as the cocoyam flour level increased, with the 10% cocoyam flour sample being the most preferred. The color, taste, texture, and aroma of the bread samples were also significantly affected by the incorporation of cocoyam flour. Overall, the study suggests that cocoyam-wheat composite bread can be a nutritious alternative to traditional wheat bread, with acceptable sensory properties when cocoyam flour is included at lower levels. Further research could focus on optimizing the formulation to enhance the sensory acceptability of cocoyam-wheat composite bread.Project Overview
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