The Physico-Chemical Composition and Sensorial Quality of Kocho Bread Blended with Wheat (Triticum aestivum) and Soybean (Glycine max) Flour

Abrehet Gebremeskel, F.^*, Kebede Abegaz Ali & Meksud Ahmed

Hawassa University, School of Nutrition, Food Science and Technology, Laboratory of Food Science and Technology, Ethiopia

Abrehet Gebremeskel, F., Hawassa University, School of Nutrition, Food Science and Technology, Laboratory of Food Science and Technology, Ethiopia.

Keywords: Enset; Kocho; Composite Flour; Bread; Sensory Quality

Abstract

Enset (Enset ventricosum), edible starchy indigenous tuber crop used as staple and co-staple food source for more than 10 million of Ethiopians. Kocho is a thick paste like anaerobically fermented starchy product extracted from enset in the presence of starter culture. Kocho based composite bread is getting attention as the nutrient density and sensory attribute is improved to enhance likeability and diversify enset as an alternative food security crop. The objective of this study was to evaluate the physico-chemical and sensorial property of Kocho bread blended with white wheat and soybean flours. Kocho flour was added to 40% maximum, soybean flour was fixed at 15% blended proportionally with white wheat flour for bread making. The acceptability, proximate composition and mineral content was studied. The result shows incorporation of white wheat and soybean to kocho enhances the nutritional profile and significantly affects the likability of the most important bread sensory attributes. The proximate composition, mineral content and sensory quality of the composite bread was improved. The crust and crumb was affected with the increased substitution of kocho and soybean. Up to 40% kocho flour addition was acceptable for the important sensory attributes of bread. With kocho and soybean substitution the color of the bread was changed from white to brown (light darker color) affects the acceptability. The crumb structure of the bread with increased kocho substitution was observed grainy, sponginess and leathery. The proximate composition and mineral content was much improved with 40% kocho and 15% soybean addition. To prevent the prevalence of the protein energy malnutrition in the community where kocho is staple food, blending is important with cereals and legumes to balance the nutrient profile, enhance the likability and functional quality and use as a promising food security crop.

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