Proximate Composition and Organoleptic Characteristics of Sausage Rolls Made From Cocoyam and Wheat Flour Enriched With Soybean Flour

Abstract

Proximate composition and organoleptic properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour were studied. Cocoyam cormels and soybean were processed into flour, which was later used to formulate composite flour blends, with wheat flour in the ratio of 90:10:0 (control 1), 80:10:10, 70:10:20, 60:10:30, 50:10:40, respectively, while 0:10:90 served as control 2. Each blend was used to produce sausage roll. The energy value of the flour blends was determined. Sensory qualities of the sausage rolls were also evaluated by 20-member panelists. The result of the proximate composition of flour blends samples showed that moisture ranged from 6.00 to 11.20%. There were significant differences (p≤0.05) in protein, crude fat, crude fiber, ash, carbohydrate, and energy value among the samples. The addition of cocoyam and soybean flour increased protein, fat, crude fiber, carbohydrate and the energy value of the samples. The result of the sensory evaluation of the sausage rolls showed that CSW4 (50 cocoyam-10 soybean-40 wheat) was significantly different (p≤0.05) in appearance, color, taste and was preferred over others.