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Composite flour consisting cocoyam, Bambara groundnut and xanthan gum was produced. The effect of the
addition of Bambara groundnut and xanthan gum on the nutritional composition and rheological properties of the
composite flour were evaluated. The rheological properties of the composite flour were compared to that of wheatcocoyam-
Bambara groundnut (60%, 30%, 10% and 72%, 19%, 9%). The addition of Bambara groundnut enhanced
the protein content and minerals composition of the composite flour blend while the addition of xanthan gum enhanced
the functional and rheological characteristics. The dough mixing properties of xanthan gum-based sample, CBX2
(77.916% cocoyam flour 21.834% Bambara groundnut flour 0.250% xanthan gum) compared favourably with that of
wheat-based sample, CBW1 (60% wheat/30%, cocoyam/10%, bambara groundnut flour) the water absorption were
64 and 57% dough development were 6 and 6.3 min dough stability were 7 and 7.7 min and the mixing tolerance index
were 11 and 11.3 BU for CBX2 and CBW1 respectively. The pasting profile of xanthan gum-based composite flour was
better than wheat-based composite flour in peak viscosity, final viscosity, breakdown viscosity and setback viscosity.
Therefore, cocoyam could effectively be utilized in the production of baked product and in particular bread production
when the composite flour is formulated as obtained in CBX2 blends.
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