ABSTRACT

The effect of blending Ighu flour with coconut flour at levels ranging from 25 — 75% on the proximate composition, physical, sensory and selected functional properties of Ighu — coconut bars was investigated. The parameters included weight, width, thickness, diameter, volume density, appearance, taste, texture and general acceptability. With the exception of diameter, there were no significant (P<0.05) difference in bar physical characteristics. The substitution of Ighu with coconut flour increased its protein, fats, fibre and ash content and decreased carbohydrate at each increasing level of coconut substitution. Water absorption capacity and swelling index decreased while oil absorption capacity and bulk density increased with each increasing level of coconut flour substitution. There was no significant difference in the overall general acceptability of the Ighu — coconut bars, except for 100% coconut which scored 4.40 + 0.42, which suggested an improvement of the nutritional quality of coconut—flour substituted bar product from 25% to 75% coconut flour substitution.