International Journal of Food Science and Nutrition

Authors
Anon Attoh Hyacinthe, Fagbohoun Jean Bedel, Yapi Jocelyn Constant, Dabonne Soumaila, Kouame Lucien Patrice

Abstract
Bread characteristics showed that, the specific loaf volume decreased significantly (p<0.05) with increasing taro flour substitution. The highest specific loaf volume of 6,45±0,24 cm3/g were observed in 100% wheat bread compared to the lowest values of 4,24±0,27 cm³/g observed in 12% taro-wheat composite bread. The sensory evaluation showed significant (p<0.05) differences in sensory attributes of taste (aroma and flavor), crust color, texture and acceptability between the 100% wheat and 12% taro-wheat composite breads. This study has shown that the use of taro flour in bread making is feasible and that incorporation of up to 12% of the fouê flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread.