Functional Properties, Proximate Composition of Water Yam Cocoyam Composite Flour and Sensory Qualities of Ekpang nkukwo Made from the Flour Blends

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.