Production And Evaluation of Doughnut made from Composite Floor Blends of Wheat (Triticum aestivum) , Three Leaved Yam (Dioscorea dumentorum) and Orange Flesh sweet Potato (lpomoea batatas):- Ernest, Constance O

ABSTRACT

In this study, the doughnut was produced from whole wheat flour (Triticum aestvium), three leaf yam (Dioscorea dumentorum) orange fresh sweet potatoes (Ipomoea batatas). The tuber crops three leaf yam, orange flesh sweet potatoes were made into flours, seven composite flour in the proportion of I 00:00:00, 80: I 0: I 0, 65: 15:20, 50:20:30, 35:25.:40, 25:25:50, 15:30:55 were formulated. Standard chemical methods were used to analyze their proximate. This vitamin components and free fatty acid properties. Data were analyzed using descriptive statistics and Ducan's multiple range test, with level of significance set at p =0.05. Two hundred grain portion of the formulated composite flour of doughnut were analyse to contain crude fibre from 1.18%. to 0.71%. And thus would be easily digestible, the protein content ranges from 8.37% to 10.74%. From OTW7 to OTW. These show that high inclusion of three leaf yam flour and orange flesh sweet potato flour decrease protein content of the doughnut. The flour were low in bulk density all throughout the commercial diet was lower. It's carotenoid, thiamine and riboflavin levels falls short of the codex recommended level for complimentary food. Sensory characteristics shows that the doughnut were generally slightly liked. Use of the formulated proportion of the doughnut 80: I 0: IO should be encouraged as an alternative to regular poor nutrient traditional production of doughnut and the expensive commercial formula.