Coker, O.J. and Aiyeleye, F.B.

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This study was carried out to determine the proximate, functional and the sensory properties of the composite flour

samples obtained from different ratios of cocoyam and unripe plantain (5 to 20%) flours, with 100% cocoyam flour as

the control. The flour samples had proximate composition ranging from 9.96 to 11.57% moisture, 0.75 to 7.09% ash,

0.49 to 2.39% crude fibre, 0.60 to 2.24% fat, 3.27 to 5.10% protein and 73.23 to 83.33% carbohydrate. The functional

properties of the flour samples ranged from 2.31 to 3.02g/ml water absorption capacity, 0.60 to 0.76g/ml bulk density,

3.01 to 3.31g/g swelling power, 5.55 to 12.08g/g solubility and 44.5 to 59.5% dispersability. The results from this

study showed that unripe (mature green) plantain flour can be substituted into cocoyam flour up to 20% level to

produce acceptable (in terms of sensory attributes) and nutritious (in terms of proximate as it increased with

substitution level) flour blends for different culinary purposes.

Keywords:Cocoyam, Unripe Plantain Flour, Composite Flour