Proximate Composition and Sensory Properties of Taro (Coloacasia esculenta) and Wheat (Triticum aestivum) Blended Flour Formulated Bread

Blending cereal flour with less utilized nutritious root and tuber crops like taro could have significant impact on improving the chemical composition, sensory quality and overall acceptability of products besides exploiting the underutilized crops. Hence, taro and wheat flour formulation was done to increase the nutritional composition, sensory quality and overall acceptability of formulated bread. Taro is one of the underutilized crop in Ethiopia and it is a good source of carbohydrate. Hence, the objective of this study was done to evaluate taro flour blended with wheat for bread preparation and to familiarize the society with this crop. The formulation was done with D-optimal mixture design to mix wheat with taro and mixing was done by two replication and 10 runs