Abstract:
The potential of cocoyam flour in baking and its acceptability to consumers were explored using two edible cultivars of cocoyam. Taro (Colocasia esculenta) and tannia (Xanthosoma sagittifolium) were processed to produce flour, mixed in different ratio of 100:0, 75:25, 50:50, 25:75, and 0:100 respectively for biscuit production. The blended flours were subjected to proximate nutrient composition, pasting characteristics, bulk density and functional properties such as, water and oil absorption capacity, swelling capacity, foaming capacity and stability that showed significant differences (p<0.05).
The same quantity of ingredients which include soymilk, butter, egg, baking powder, sugar and vanilla essence were mixed with the formulated flour blends to form dough which was baked in hot air oven at 190oC for 10 to 15 min. to produce biscuit that were subjected to proximate, physical properties, mineral composition, antinutritional factors and sensory attributes to assess the consumer acceptability of the biscuit. From the results generated, it was observed that the proximate analysis, bulk density and functional properties of all samples showed significant difference (p<0.05). Crude protein ranged from 8.38g/100g 50 percent taro flour biscuit, 100 percent tannia biscuit (10.05g/100g) to 13.74g/100g in the control. Moisture, fat, fibre and ash contents ranged from 9.02 to 9.89 g/100g; 10.68 to 14.77 g/100g; 1.09 to 1.53 g/100g and 1.72 to 2.05 g/100g respectively. The carbohydrate content of the biscuit ranged from 63.92g/100g in the control to 77.43g/100g in 100 percent taro biscuit while the calorific energy value ranged from 440.06 to 490.10kcal/g. This suggests that the biscuit met the recommended daily dietary allowance in terms of energy supplied.
The level of antinutritional factors analysed were low and of no threat to health however, data obtained for the mineral contents of the biscuit showed an appreciable amount of both macro and micro mineral elements in the biscuit. There were significant differences (p<0.05) in the weights and diameters of the biscuit. Biscuit produced from 75 to 100 percent taro were similar to the control in terms of quality and sensory attributes.
In conclusion, general acceptability of the biscuit produced decreased as the level of tannia flour increased in the flour blends. It may therefore be concluded from the strength and overall assessment of the result of this work that cocoyam flour is good for the production of acceptable biscuit.
