Sensory and physicochemical properties of bread made from aerial yam (Dioscorea bulbifera) and wheat (Triticum aestivum) flour

Abstract

This research sought to explore utilization of the aerial yam in bread making. Three flour samples; 100% wheat flour (sample WF - control); 75% wheat and 25% aerial yam flour (sample AWF); and 100% aerial yam flour (sample AYF) were produced.  The physical and sensory attributes of the bread as well as the physicochemical properties of the flour samples were assessed. The results of the determinations showed significant decrease (P<0.05) in moisture content with increase in aerial yam flour substitution. The pH values of flours used for this study ranged between 6.63 and 7.03. Moreover, the differences observed in the bulk density values of the study samples were significantly different (p<0.05).  Also, aerial yam flour had the highest loose and packed bulk densities among the samples. Results on the physical properties of the bread revealed that, there was a negative correlation between the percentage of aerial yam in the flour, and the corresponding loaf volume and specific loaf volume of bread samples produced. The control sample had the highest loaf volume and specific loaf volume, with sample AYF having the least. Also, there were no significant differences between the control and AWF in terms of all the sensory attributes assessed. However, the control sample had a higher specific loaf volume than sample AWF. In terms of the intention of consumption, the control and sample AWF were accepted to the same level. Again, the 25% aerial yam and 75% wheat composite flour had the lowest pack density, meaning that it possessed good physical attributes for transportation and storability. Therefore, an acceptable quality of bread can be produced using a composite flour of up to 25% aerial yam substitution.