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