Functional and Sensory Characteristics of Sorghum-Cocoyam-Cassava (SCC) Composite Flour Bread
| Main Authors: | Udoudoh, P. J., Udofia, P. G., Umokaso, M. |
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| Format: | Article |
| Bahasa: | eng |
| Terbitan: |
, 2020
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/3892363 |
Daftar Isi:
- Abstract— This study was carried out to evaluate the bread characteristics and sensory attributes of sorghum- cocoyam-cassava flour composite bread using simplex lattice of experimental design of response surface methodology (RSM). The sensory evaluation results from semi-trained panelists were generated into a 3D plot for color, taste, aroma, texture and overall acceptability. Wheat bread was used as control for comparison. The loaf weight of the bread samples ranged from 216.0g by sorghum-cocoyam-cassava bread to 177.5g of wheat bread(control); the loaf specific volume ranged from 251.9cm3 of wheat to 187.2cm3 of sorghum bread while loaf specific volume ranged from 1.42cm3/g to 1.10cm3/g. The linear mixture components of sorghum-cocoyam, sorghum-cassava, cocoyam-cassava and sorghum-cassava-cocoyam flours were not significant on the attributes. The mean hedonic score values for all tested attributes were different from the bread sample (control) at p<0.05. The overall acceptability of the samples showed p>0.05 indicating poor acceptance of the composite bread. Generally the samples under study showed dark brown external and internal colour with increased coarseness and firmness. However, a successful use of sorghum, cocoyam and/or cassava with improved processing methods leading to production of indigenous bread would save many less developed countries from importation of wheat.