ABSTRACT
This work
investigated the outcome of bread and doughnut produced from cassava enriched
with cowpea flour. The main objective of this study was to improve the
nutritional value of cassava by adding a protein rich crop, cowpea (Vigna
unguiculata) as cassava based products are poor source ofprotein both in
quality and quantity. The healthy fresh cassava tuber was harvested and
processed into fine flour as well as cowpea. The cowpea enriched cassava flour
was used to produce samples A which is for bread and has 5 products 101, 102,
103, 104, and 105 and sample B dough nut has five products as well 201, 202,
203, 204, and 205.Sample A and B products were added to the sample ingredient
but varying quantities to improve the taste, color, texture, flavor, appearance
and general acceptability. These were compared with wheat flour (sample 103 and
202). Sensory evaluation was conducted using the 9 point hedonic scale. The
sensory analysis was conducted using semi-trained 20 panelists. The proximate
analysis of bread and dough nut samples was slightly different from that of
100% wheat bread. The cowpea composite bread had increased protein content in
comparison with whole wheat bread. It was found that the bread sample was not
sign flcantly dfferent in most sensory attributes when compared with whole
wheat bread, in protein and some other nutrient composition. This study
answered the research questions: what is the proximate composition of bread and
doughnut made from cassava enriched with cowpea flour?, what procedures could
be followed in producing bread and dough nut with cassava enriched with cowpea
flour? And what are the sensory/general acceptability of bread and doughnut
made from cassava enriched with cowpea flour?. The study revealed that cassava
and cowpea composite flour can be used to produce bread and dough nut that is good
in terms of color and has increased nutrient content and is thus recommended
for promotion to increase cowpea and cassava use in the country
UWAKWE, R (2021). Proximate And Sensory Evaluation Of Bread And Doughnut Produced From Cassava (Manihot Esculenta) Enriched With Cowpea (Vigna Unguiculata). Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/proximate-and-sensory-evaluation-of-bread-and-doughnut-produced-from-cassava-manihot-esculenta-enriched-with-cowpea-vigna-unguiculata-7-2
RUTH, UWAKWE. "Proximate And Sensory Evaluation Of Bread And Doughnut Produced From Cassava (Manihot Esculenta) Enriched With Cowpea (Vigna Unguiculata)" Mouau.afribary.org. Mouau.afribary.org, 22 Nov. 2021, https://repository.mouau.edu.ng/work/view/proximate-and-sensory-evaluation-of-bread-and-doughnut-produced-from-cassava-manihot-esculenta-enriched-with-cowpea-vigna-unguiculata-7-2. Accessed 23 Nov. 2024.
RUTH, UWAKWE. "Proximate And Sensory Evaluation Of Bread And Doughnut Produced From Cassava (Manihot Esculenta) Enriched With Cowpea (Vigna Unguiculata)". Mouau.afribary.org, Mouau.afribary.org, 22 Nov. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/proximate-and-sensory-evaluation-of-bread-and-doughnut-produced-from-cassava-manihot-esculenta-enriched-with-cowpea-vigna-unguiculata-7-2 >.
RUTH, UWAKWE. "Proximate And Sensory Evaluation Of Bread And Doughnut Produced From Cassava (Manihot Esculenta) Enriched With Cowpea (Vigna Unguiculata)" Mouau.afribary.org (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/proximate-and-sensory-evaluation-of-bread-and-doughnut-produced-from-cassava-manihot-esculenta-enriched-with-cowpea-vigna-unguiculata-7-2