Functional and Sensory Characteristics of Sorghum-Cocoyam-Cassava (SCC) Composite Flour Bread

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.

Keywords— Bread characteristics, sensory evaluation, composite flour, mixture experimental design, Response Surface Methodology (RSM).

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Agriculture Journal: Functional and Sensory Characteristics of Sorghum-Cocoyam-Cassava (SCC) Composite Flour Bread

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