Abstract:
This research study examines the potential of
Tannia Cocoyam (Xanthosoma sagittifolium) as a
valuable ingredient, particularly in the bakery industry,
to benefit a wider audience. The study involves the
development of tannia cocoyam-based flour through a
process that includes selection of high-quality yam,
blanching, drying and milling. Various mixtures of wheat
flour and cocoyam flour in different ratios (100%, 25%,
50%, 75% and 100%) were used to make cookies, which
were then evaluated by a group of 30 untrained people
using a 9-point hedonic scale for evaluating sensory
characteristics such as texture, color, smell, appearance,
taste, mouthfeel and overall acceptability. Statistical
analysis using SPSS revealed significant differences
(P<0.05) in the sensory quality parameters between the
different treatments, except for odor. Cookies with a
higher proportion of cocoyam flour showed a darker
color, and cookies with more than 25% cocoyam flour
had a slightly bitter taste and an undesirable mouthfeel.
The results suggest that replacing up to 25% wheat flour
with cocoyam flour can result in delicious cookies, while
higher percentages can negatively affect the physical
properties of the cookies by increasing parameters such
as diameter, thickness, and distribution ratio. Ultimately,
cookies with a cocoyam flour to wheat flour ratio of 25%
received higher preference. This research shows the
potential of using underutilized cocoyam in baked goods
to produce products with reduced gluten content and
offers new possibilities for this traditional product.
