Abstract

DEVELOPMENT OF PLANTAIN AND COCOYAM BREAD AND ASSESSMENT OF ITS NUTRITIONAL VALUE TO THE ELDERLY

Ndidi F. Ezeibe* and Nwabueze Robinson

.

Abstract

Cakes were produced from the substitution levels of cocoyam and plantain Nour blends (0-100% and 0-70%), respectively and enriched with 0-30% levels of Bambara groundnut protein concentrate (BGPC) Quality characteristics of the resultant product were analysed to ascertain its sensory. physical and chemical properties Acceptable cakes were produced from 70% wheat flour, 20% plantain flour and 10% BGPC with regards to colour which compared favourably with sample A (100% WF) except F and G samples which differs significantly with other samples The texture of the cakes was also acceptable but F and G samples (6.5 and 6.4), respectively shows significant difference (p 0:05) in all the samples in terms of the height except sample B with the value of 2.5cm. Highest weight of 194 2g was observed for sample B which was significantly different (p

Keywords: Cocoyam, Bread, Plantain, Floor and Nutrition.