Functional Properties, Proximate Composition of Water Yam Cocoyam Composite Flour and Sensory Qualities of Ekpang nkukwo Made from the Flour Blends
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Abstract
This study evaluated the functional properties, proximate composition and energy value of water yam-cocoyam composite flour and sensory properties of Ekpang nkukwo made from the flour blends. The blending ratios used were 100:00, 90:10, 80:20, 70:30, 60:40 and 50:50 (water yam: cocoyam flour). The 100% water yam flour served as control sample. Result showed that bulk density, foam capacity and wettability increased from 0.70-0.88 g/ml, 9.06 – 20.46% and 15.03-17.50 s. respectively while swelling capacity, water absorption and oil absorption capacities as well as gelation temperature decreased from 78.57- 46.66 ml/g, 2.07-1.76 mL/g 1.22-0.73 mL/g and 81.00 - 75.66 °C respectively with increase in cocoyam flour supplementation. Protein, fat, ash and fibre increased significantly (p<0.05) from 1.33-2.27%, 0.89-1.04%, 1.76 -2.17% and 1.53- 2.69% respectively while carbohydrate and energy value decreased significantly (p<0.05) from 94.49 - 91.83% and 391.29 - 385.76 kcal/100 g respectively with increase in cocoyam flour supplementation. Sensory evaluation of Ekpang nkukwo revealed that 70:30 had a significantly (p<0.05) higher score for all the sensory attributes evaluated. The findings showed that supplementation of water yam with cocoyam flour enhanced the nutritional quality of water yam-cocoyam composite flour. Based on the sensory attributes, 70% water yam flour+30% cocoyam composite flour has been recommended for preparation of Ekpang nkukwo.
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Copyright (c) 2026 Ekanem, M. C., Inyang U. E., Elijah, A. I. (Author)
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