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The purpose of this study was to develop three variations of taro/dasheen sweetbread with varying percentages of taro flour to replace wheat flour and determine shelf life study, sensory evaluation and proximate composition. Four sweetbread treatments were prepared using wheat flour and taro flour in the ratios W-100: T-0, W70: T-30, W-60: T-40 and W-50: T-50. Each treatment was subjected to a shelf life study for ten consecutive days, tested for colour, pH, water activity, total plate count and to physically observe the two treatments used in the sensory evaluation at air condition temperature of 20°C for ten consecutive days. To analyze the results descriptive statistics and statistical tests were used to explore means ± and standard deviations (SD). Significant difference was established at (P<0.05). It was concluded that the treatment containing 100% wheat flour was more preferred, than the sweetbread made with 30% taro flour to replace wheat flour. However, the ratio W-70: T-30 can produce higher nutritive value than sweetbread made with 100% wheat flour with similar sensory characteristics. As participants did rate wheat/taro treatment with an affinity of acceptance. The microbiological analysis revealed that sweetbread made from the ratio W-70: T-30 can have a shelf life of approximately one week without growth of bacteria, yeast and moulds. The foregoing ratio of taro flour supplementation can produce sweetbread with superior nutritive value.

SHELF LIFE STUDY, SENSORY EVALUATION AND NUTRITIVE VALUE OF WHEAT FLOUR/ DASHEEN (Colocasia esculenta (L.) Schott) Taro/Cocoyam FLOUR SWEETBREAD