Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

Peter-Ikechukwu, A.I.; Ibeabuchi, J.C.; Eluchie, C.N.; Agunwah, I.M.; Aneke, E.J.; Chukwu, M.N.; Ogbuagu, J.C.; Okafor, D.C.

doi:10.22158/fsns.v3n2p39

Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

Authors

Peter-Ikechukwu, A.I.
Ibeabuchi, J.C.
Eluchie, C.N.
Agunwah, I.M.
Aneke, E.J.
Chukwu, M.N.
Ogbuagu, J.C.
Okafor, D.C.

DOI:

https://doi.org/10.22158/fsns.v3n2p39

Abstract

Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied. Cocoyam cormels and soybean were processed into flour, which were 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, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the functional properties showed variation in behavior. There were no significant difference (p?0.05) in pH, bulk density, swelling index, foam capacity and emulsion capacity of the flour samples while significant difference (p?0.05) existed in water absorption capacity, oil absorption capacity and wettability.