Production and proximate evaluation of cocoyam wheat bread Department: Biochemistry By: octofeb Project ID: 6470 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractIn this study, samples of composite bread were produced from wheat and cocoyam flour blends. Bread sample which contained 100% wheat flour was also produced and this served as the control and sample A, while sample B is 100% cocoyam, sample C is 60% wheat and 40% cocoyam, sample D is 80% wheat and 20% cocoyam. The dough was turned into a baking pan in the oven at 180oc for 20mins. The bread samples were served to 10 panelists to rate for colour, texture, taste, flavor and general acceptability. The sensory evaluation showed that bread produced from sample D and A were preferred while sample B and C were least preferred. There was a significant difference[P=0.05] in terms of colour, texture, flavor, taste and general acceptability among the samples....Preview Download Preview +Other Biochemistry project topics and materials you might be interested in»Phytochemical and nutritive composition of fluted pumpkin»Determination of ascorbic acid in selected fruits mango, orange and pineapple using spectro-photometric method»Comparative evaluation of heavy metal loads in some selected soft drinks in Owerri, Imo state»Antilipidemic effect of water (H2O) extract of desmodium velutinum leaves on albino Wistar rats»The effect of water extract of cola nitida pod on lipoprotein concentrations of albino Wistar rats»Preliminary investigation on effects of burantashi extract on lipoproteins of albino male and female whistar rats»The extraction of manganese (iv) ion from aqueous media using 1-phethyl-3-methyl pyrazolone-5»Nutritive value, anti-nutrient and mineral composition of cashew nut (Anacardium Occidentale)»Evaluation of the immunomodulatory effect of oral administration of the methanol extract of gongronema latifolium (utazi) in wistar albino rats»Comparative study on the free radical scavenging potential of turmeric and beetroot»Phytochemicals and minerals analysis of rosary pea (Abrus Precatorious leaves)»Determination of total petroleum hydrocarbons in Niger river»Qualitative phytochemical and gas chromatography mass spectrometry GCMS of Nhexane extracted leaves of sabicea calycina»Hydrogen peroxide scavenging activities and reducing power of various fruits juice in Yenagoa»Charges in the concentration of nitric oxide in the serum gills brain liver and kidney of clarias gariepinus exposed to glyphosatebased herbicide