Abstract
The research was designed to ascertain the potential of cocoa flour inclusion in bread made from wheat-maizeacha composite flours. The cocoa flour was incorporated into the composite flour at 10, 15 and 20 % level and its proximate, physical and sensory properties were determined using standard methods. Fat and protein contents of the flour ranged from 7.89 to 10.57 % and 10.01 to 12.73 % while the fiber and ash contents were 2.01 to 2.75 % and 1.25 to 1.69 %. The bread has the fat and protein contents of 7.50 to 9.89 % and 9.45 to 10.83 %. The fiber content of the bread ranged from 2.90 to 3.86 %. The bulk density and foaming capacity of the flour ranged from 0.56 to 0.88 g/ml and 3.55 to 6.85 % while the water and oil absorption capacity were 2.15 to 2.75 g/ml and 2.18 to 3.10 g/ml. The loaf weight and loaf volume ranged from 112.98 to 312.55 g and 400.00 to 470.00 cm3 . The specific volume of the bread was 1.28 to 3.79 cm3 /g. W60M20C20 showed the highest organoleptic scores among the bread samples. Conclusively, the samples may be used in formulating functional bread with high nutrient content for human consumption.
Publisher
Uniscience Publishers LLC