摘要：This study was focused on investigating the effects of sprouting on the functional and antinutritional properties of cocoyam flour. The performance of incorporating unsprouted cocoyam flour (UCF) and sprouted cocoyam flour (SCF) in wheat flour during production of bread was also investigated. Percentage substitutions of 5, 10, 15 and 20 of each UCF and SCF were used in wheat flour to produce composite breads, coded as UC5B, UC10B, UC15B, UC20B, SC5B, SC10B, SC15B and SC20B respectively. Bread made from whole wheat flour without incorporating UCF or SCF served as control (WWB). Results of the functional properties indicated percentage increases of 28.26, 2.21, 71.14, 39.10, 156.49, 32.01 and 11.89 in bulk density, water absorption capacity, oil absorption capacity, emulsification capacity, wet- ability, gelation capacity and gelation temperature in SCF over the UCF. Antinutritional properties, however recorded percentage reductions of 23.86, 1.69, 8.77, 30.08, 9.52 and 26.38 in SCF over the UCF. Analysis of the proximate composition of the bread samples showed enhancement in ash content of sample containing 5% SCF substitution in wheat, having the highest value of 1.53%. Result of sensory evaluation showed that although the WWB had higher scores than others, it did not differ significantly (p>0.05) from many of those containing cocoyam flour in the sensory attributes crust, taste, aroma and general acceptability. The study concluded that sprouting of cocoyam had significant and desirable influence on the functional and antinutritional properties of cocoyam flour. Acceptable bread could be produced from sprouted and unsprouted cocoyam flour.
