Nutritional Composition, Quality Indices and Sensory Evaluation of Bread Made from Wheat-cocoyam Flour Blends

Abstract

This study aims to evaluate the nutritional and sensory properties of bread produced from blends of wheat and cocoyam (Xanthosoma sagittifolium) flours, highlighting the potential of cocoyam as a functional ingredient in bread-making A systematic investigation was conducted to assess the impact of varying levels of cocoyam flour substitution (0%, 10%, 20%, and 30%) on the quality characteristics of bread. The research was conducted at the Center for Food Technology and Research (CFTR), Moses Orshio Adasu University, Makurdi, Benue State, Nigeria, from January to August 2025.   Whole wheat flour and composite flours were prepared with cocoyam flour substitutions. Proximate analysis, mineral and vitamin content assessments, quality indices, and sensory analyses were performed using standard methods. Statistical significance was determined using one-way ANOVA. The results demonstrated that as the level of cocoyam flour increased, the moisture content decreased (from 20.05% for 100% wheat flour to 15.04% for 30% cocoyam). The protein content decreased from 12.58% to 7.61%, while the fiber content increased from 0.54% to 2.07%, and the carbohydrate content increased from 64.58% to 72.18%. The Calcium (33.66-38.12mg/100g), Potassium (163.77-174.21mg/100g), Sodium (121.70-127.21mg/100g). The Vitamins composition of the flour samples ranges from: (Vitamin A; 0.51-3.91mg/100g), (Vitamin C; 13.28-33.82mg/1oog), (Vitamin E; 1.73-2.92mg/100g), (Vitamin B2; 11.28-24.62mg/100g), (Vitamin B6; 1.02-6.77mg/100g). The baking quality indices of the flour samples range from: (Weight: 255.80-267.88g), (Volume: 532.09-683.42m3), and (Specific Volume: 1.99-2.66 m3/g).  Sensory evaluation was done using a 9-point hedonic scale at a significance level of p<0.05; the result indicated that all bread samples were well-accepted, with the 10% cocoyam substitution rated highest in appearance, color, aroma, and overall acceptability, respectively (7.07, 7.73, 7.477.67). The research suggests that incorporating cocoyam flour into wheat bread significantly enhances its nutritional profile and sensory attributes, making it a promising bread alternative with low gluten. These findings can be used on a commercial scale as they provide valuable insights for developing functional, nutritious, cost-effective, locally sourced baked products suitable for consumers looking for healthy or gluten-free options.