Aude-Mélissa Kokoh^1,, Eric Elleingand¹, Ernest Koffi²

The use of yam flour (Dioscorea alata) substitution in wheat flour fortified with Moringa oleifera leaves powder to produce bread was studied. The composite flour was produced from varying proportions of yam flour (10 %, 20 %, 30 %, 40 %) fortified with 0,25% Moringa oleifera leaves powder. The proximate analysis and sensory evaluation of the bread samples were determined. The physico-chemical analyses results showed that there was no significant difference between the whole wheat bread and the composites breads produced except for the mineral content. There was a significant (p < 0.05) increase in phosphorus (P), zinc (Zn) and iron (Fe) contents from 104,25 ± 10,74 to 303,01 ± 31,21 mg/100g, 0,77 ± 0,08 to 3,11 ± 0,32 mg/100g and 1,40 ± 0,14 to 2,88 ± 0,30 mg/100g respectively. The sensory analysis showed that there were no significant differences (p < 0,05) between the whole wheat bread and the composite breads up to 20 % yam flour substitution in all the sensory attributes tested such as color, crust, shape, internal texture, taste, aroma and general acceptability. While significant difference (p < 0, 05) was observed with 30 % and 40 % yam flour substitution concerning crust, shape color and internal texture. The acceptability of all bread samples decreased with the increasing of yam flour substitution.

composite bread, yam, moringa leaves powder, physical properties, sensory properties