


































Food Science and Nutrition Studies 

ISSN 2573-1661 (Print) ISSN 2573-167X (Online) 

Vol. 3, No. 2, 2019 

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39 
 

Original Paper 

Functional Properties of Sausage Rolls Made from Cocoyam 

and Wheat Flour Enriched with Soybean Flour 

Peter-Ikechukwu, A.I.1, Ibeabuchi, J.C.1, Eluchie, C.N.1, Agunwah, I.M.1, Aneke, E.J.1, Chukwu, M.N.2, 

Ogbuagu, J.C.1 & Okafor, D.C.1* 

1 Department of Food Science and Technology, Federal University of Technology, Owerri P.M.B. 1526 

Owerri, Imo State, Nigeria 

2 Department of Food Technology, Abia State Polytechnic, Aba, Abia State, Nigeria 

* Okafor, D.C., Department of Food Science and Technology, Federal University of Technology, Owerri 

P.M.B. 1526 Owerri, Imo State, Nigeria 

 

Received: November 6, 2018    Accepted: November 25, 2018    Online Published: March 9, 2019 

doi:10.22158/fsns.v3n2p39        URL: http://dx.doi.org/10.22158/fsns.v3n2p39 

 

Abstract 

Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean 

flour was studied. Cocoyam cormels and soybean were processed into flour, which were later used to 

formulate composite flour blends, with wheat flour in the ratio of: 90:10:0 (control 1), 80:10:10, 

70:10:20, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the 

functional properties showed variation in behavior. There were no significant difference (p≥0.05) in pH, 

bulk density, swelling index, foam capacity and emulsion capacity of the flour samples while significant 

difference (p≤0.05) existed in water absorption capacity, oil absorption capacity and wettability. 

Keywords 

Composite flour, amino acids, bulk density, swelling index, oil absorption capacity  

 

1. Introduction 

Sausage roll is a British savory snack, popular in Commonwealth nations and beyond 

(http://www.wikipedia.com/what-is-sausage-roll/). The basic composition of a sausage roll is sheets of 

puff pastry formed into tubes around sausage meat. The pastry is glazed with egg or milk before being 

baked (http://www.foodnetwork.com/sausage-roll-recipe/html). Sausage roll in the modern sense of 

meat, surrounded by rolled pastry, appears to have been conceived at the beginning of 19th century in 

France. Sausage rolls are popular and widely consumed all over the world by people of all ages. They 

are traditionally made from wheat, a cereal, which is cultivated in many parts of the world. Wheat is 



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imported by countries with unfavorable climatic conditions (Aziah et al., 2009). Hence, such importing 

countries spend a lot of foreign exchange on importation of wheat. Ndife et al. (2011) reported that the 

growth of wheat crops could be affected by natural disasters such as hurricane, flood etc which will in 

turn affect the yield and price of wheat. Ojinnaka and Nnorom (2015) also reported that many farmers 

are beginning to switch from growing wheat to growing “more lucrative” crops (like corn and soy 

beans), which could be used in the production of bio-fuels. Therefore, it is important to develop an 

adequate substitute for wheat. In the quest for a wheat substitute, flour with improved nutritional 

quality than wheat would be highly desirable, especially in developing countries where malnutrition is 

prevalent. 

Composite flour can be defined as a mixture of different ratios of non-wheat flours obtained from roots 

and tubers, cereals, legumes, etc., with or without the addition of wheat flour (Okpala & Okoli, 2011). 

Composite flour is considered advantageous in developing countries as it reduces the importation of 

wheat flour and encourages the use of locally grown crops as flour (Hugo et al., 2000). Aziah and 

Komathi (2009) reported that there is an increase in the substitution for wheat flour with local raw 

materials as a result of a growing market for confectioneries. Nigeria has not been able to produce 

wheat in commercial quantities because of climatic and soil conditions. Consequently, nearly all the 

wheat flour used for snacks and other products are imported. However, efforts are being made to 

partially replace wheat flour with non-wheat flours. This will possibly increase the utilization of 

indigenous crops cultivated in Nigeria as well as contribute to low cost of bakery products (Ayo & 

Gaffa, 2002). Usually, the aim of producing composite flour is to get a product with improved 

properties, performances, or improved economies (Okpala & Okoli, 2011). The nutritional value of 

cereal flours that are poor in lysine but rich in the sulfur containing amino acids could be improved. 

This is achieved by the addition of legume flours (Eneche, 1999) such as soybeans. Moreover, 

fortification of root and tuber flours with cereal flours can improve their nutritional value (FAO, 1990) 

and baking quality. According to Ihekoronye and Ngoddy (1985), cereals and legumes are good sources 

of protein which complement each other with respect to their amino acid profile. 

Soybean (Glycine max) is a leguminous plant widely grown for its edible bean which has numerous 

uses (Liu, 2000). It is the only plant source that provides all the essential amino acid (Ihekoronye & 

Ngody, 1985), phyosterols, B-vitamins and minerals. Soybean is one of the richest and cheapest 

sources of plant protein that can be used to improve the diet of millions of people (Lui, 2000). 

Cocoyam (Xanthosoma sagittifolium) is an edible root crop grown in the tropics of which Nigeria is a 

major producer. It belongs to the family Araceae (Ihekoronye & Ngoddy, 1985). Cocoyam is regarded 

as the third most important root crop, after yam and cassava, in West Africa (Obomeghevie et al., 1998). 

Key (1987) stated that the higher protein and amino acid profile of cocoyam is considered as a 

nutritional advantage over other tropical root or tuber crops. Cocoyam has small size granules with 

high starch content, which results in high digestibility (Howeler et al., 1993; Huang et al., 2000). 

As there is a growing interest in the production of flours from locally available grains that can be used 



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as substitutes for wheat in baked goods, this study was undertaken to produce sausage rolls of 

acceptable quality from cocoyam, soybean and wheat flour blends. Cocoyam is not utilized properly. It 

is mostly used as thickener in soup and few indigenous recipes. Therefore, its conversion into flour 

could be used efficiently in baking technology. 

Cocoyam is an indigenous root crop that has not been utilized like other root crops such as cassava and 

yam. Despite the high nutritional value of cocoyam and soybean in relation to other root crops and 

legumes, lack of knowledge of their uses has limited their adoption, production and processing (Osho 

et al., 2009). To bridge the gap, efforts are being made by research institutes, Non-Governmental 

Organizations (NGOs) and industries to promote the production, processing and utilization of cocoyam 

in Nigeria (Osho, 2003). Nigeria faces one of the most serious nutritional problems in protein-energy 

malnutrition. Nigeria has not been able to produce wheat in commercial quantity due to climatic and 

soil conditions (Okpala & Okoli, 2011). Celiac disease is associated with the consumption of gluten 

which is common in wheat and wheat products. This disease occurs due to interaction of gluten in 

genetically predisposed individuals (Vijay et al., 1992). Therefore, the use of cocoyam which is 

gluten-free to produce food products would be suitable for consumption by individuals allergic to 

gluten. 

The main objective of the study was to determine the functional properties of sausage rolls made from 

cocoyam and wheat flour blends enriched with soybeans. However, the specific objectives of the study 

were production of Cocoyam flour and Soybean flour; formulation of composite flour from blends of 

cocoyam, soybean and wheat and production of sausage rolls from different ratios (90:10:0, 80:10:10, 

70:10:20, 60:10:30, 50:10:40, and 0:10:90) of cocoyam, soybean and wheat flour blends respectively 

 

2. Materials and Methods 

2.1 Material Collection 

Cocoyam (Xanthosoma sagittifolium) cultivar, Ede uhie, soybeans (Glycine max) and wheat flour were 

purchased from Eke-ukwu market, Owerri, Nigeria. All other reagents used were of analytical grade.  

2.2 Processing of Cocoyam into Flour 

Cocoyam comels were processed into flour using the method described by Oti and Akobundu (2007). 

Cocoyam cornels, cultivar Ede Uhie were peeled, sliced and washed with water. The slices were 

blanched at 75°C for 15 minutes in portable water. The blanched slices were oven dried at 60°C for 9 

hours and milled to obtain flour which was subsequently sieved to yield flour of fine texture.  

 



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Figure 1. Flow Diagram of the Preparation of Cocoyam Flour 

 

 

Figure 2. Flow Diagram of Preparation of Soybean Flour 



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2.3 Preparation of Soybean Flour 

Soy flour was prepared according to the method described by Ndife et al. (2011). The soybeans (1 kg) 

were thoroughly cleaned to remove dirt and other extraneous materials such as stones and sticks. It was 

then washed and oven dried. The soybeans were roasted, decorticated, winnowed and milled into fine 

flour using hammer mill (Model EU 5000 D) and sieved through 250 μm aperture sieve. The flour was 

packed and sealed in polyethylene bags until analyzed. 

2.4 Formulation of Flour Blend 

Six blends of composite flour were prepared by mixing cocoyam flour, soybean flour and wheat flour 

in the percentage ratio of 90:10:0, 80:10:10, 70:10:20, 60:10:30, 50:10:40and 0:10:90 respectively. 

(90:10:0) and (0:10:90) served as control. 

2.5 Sausage Roll Preparation 

The formulated flour blend samples were used in producing sausage roll respectively. The ingredients 

used for the production and their right proportions are shown in Table 2. Sausage rolls were prepared 

according to the method of Nigerian Sausage roll preparation (http://www.nigerianfoodtv.com) with 

some modifications in the recipe. The meat filling was first prepared. The boneless beef was ground 

and seasonings (salt, nutmeg, mixed spices and stock cube) were thoroughly mixed using a Binatone 

blender (Model N0: BLG-650). The mixture was set aside. The dry ingredients (flour, baking powder, 

salt and sugar) were thoroughly mixed in a bowl by hand. The margarine was added in scoops and 

rubbed into the dry mixture till it formed crumbs. Thereafter cold water was added in bits till a 

non-sticky smooth dough was formed. The dough was kneaded for 5 minutes. The dough was cut out in 

a rectangular shape, rolled to a flat size. The spiced beef placed on the edges of the dough and folded 

into a cylindrical shape. Whisked egg was brushed on the dough and they were placed on oil-greased 

baking trays, leaving 25 mm spaces in between and were baked at 170OC for 35 minutes in the baking 

oven. Following baking, the sausage roll was cooled at ambient temperature, packaged in polyethylene 

chin-chin bags and stored at near ambient temperature (28 ± 2OC) prior to subsequent analysis and 

sensory evaluation. The procedure is shown in Figure 3. 

 

Table 1. Formulation  of Flour Blends 

Blend Cocoyam Flour, C (%)  Soybean Flour, S (%) Wheat flour, W(%) 

CS0 90 10 0 

CSW1 80 10 10 

CSW2 70 10 20 

CSW3 60 10 30 

CSW4 50 10 40 

0SW5 0 10 90 

 



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Table 2. Ingredients for Sausage Roll Preparation 

Ingredient Proportion 

Flour 100g 

Baking Powder 2.15g 

Margarine 100g 

Salt 0.76g 

Sugar 1.90g 

Beef 100g 

Nutmeg 0.76g 

Mixed spices 0.76g 

Stock cube 0.76g 

Egg 1 medium size 

Cold Water 600ml 

 

 

Figure 3. Flow Diagram of Production of Cocoyam-Soybean-Wheat Flour Sausage Roll 

 

2.5.1 Evaluation of Functional Properties 

The functional properties of the flour composites are determined using the following methods. 

2.6 pH 

pH of the flour was determined according to Onwuka (2005). 10 g of the flour was suspended in 100 



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ml of distilled water and mechanically stirred for 2 hours at room temperature. Using pH meter, the pH 

of the flour was determined and was done in triplicates. 

2.7 Bulk Density 

Using the procedure of Onwuka (2005, 2018), about 5 g flour was put into a 10 ml measuring cylinder 

gently. The bottom of the cylinder was tapped gently on the laboratory bench severally until there was 

no further change of the sample level to a constant volume. The volume was recorded and the cylinder 

plus sample was weighed and recorded. Triplicates determination were made and average result taken. 

The bulk density was calculated using the formula below.  

Bulk Density = 
𝑀𝑎𝑠𝑠 𝑜𝑓 𝐹𝑙𝑜𝑢𝑟 𝑠𝑎𝑚𝑝𝑙𝑒

𝑉𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝐹𝑙𝑜𝑢𝑟
                        (1) 

2.8 Determination of Water Absorption Capacity  

The method of Sosulski (1962) was described by Abbey and Ibeh (1988) and it was adopted. One gram 

(1 g) of each sample was weighed out into a dry, clean centrifugal tube and both weight noted. 10 ml of 

distilled water was poured into the tube and properly mixed with the sample to make a suspension. It 

was then centrifuged at speed of 3500 rpm for 15 minutes. After which supernatant was discarded then 

the tube and its content re-weighed and noted. The gain in weight is the water absorption capacity of 

the test sample (Ibeabuchi, 2014). 

WAC (g/g) =  
 𝑒      𝑎  

 𝑒     𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒
                           (2) 

2.9 Determination of Oil Absorption Capacity 

The method of Onwuka (2005) was employed. 1g of the flour sample of each blend was weighed 

separately and placed into clean centrifuge tubes of known weight. 10ml of vegetable oil was mixed 

with the flour and stirred mechanically. The tubes were centrifuged at 3500 rpm for 15 minutes. The 

supernatant was decanted and the tubes together with the sample weighed. The amount of oil gain in 

mass is the oil absorption capacity of the flour samples. The amount of oil absorbed (total - free) is 

multiplied by the density of oil for conversion of grams. The gain in weight is the oil absorption 

capacity of the sample (Ogunbusola et al., 2012). The oil absorption capacity of the test sample was 

repeated three times for each sample and the average was calculated.   

OAC (g/g) =  
 𝑒      𝑎  

 𝑒     𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒
                           (3) 

2.10 Determination of Swelling Index 

The Swelling Index of the flour samples was determined as reported by Njoku and Banigo (2006). 

Three grams (3 g) of each flour sample were transferred into a clean dry graduated 50 ml cylinder. The 

samples were gently leveled and their volumes noted. Then, 30 ml of distilled water was added into 

each of the samples. The cylinder was swirled and allowed to stand for 1hour while changes in volume 

(swelling) were noted. The swelling index of the test sample was repeated three times for each sample 

and the average was calculated.  



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Swelling Index = 
                                        

                                         
                (4) 

2.11 Determination of Wettability 

The method of Onwuka (2005) was employed. 1 g of the flour sample was added into a 25 ml 

graduated cylinder with a diameter of 1 cm. A finger was placed over the open-end of the cylinder 

which was inverted and clamped at a height of 10cm from the surface of a 200 ml beaker containing 

500 ml distilled water. The finger was removed and the rest of the sample was allowed to be dumped. 

The wettability is the time required for the sample to become completely wet. 

2.12 Determination of Emulsion Capacity 

The procedure of Onwuka (2005) was adopted. 2 g of the flour sample was mixed with 25 ml of 

distilled water in a warring blender. A complete dispersion was obtained by blending at 1600 rpm for 

30 seconds. Subsequently, 25 ml of vegetable oil was gradually introduced into the dispersion and 

blending action continued for another 30seconds. The dispersion was then transferred into graduated 

centrifuge at 1600 rpm for 5 minutes. The volume of the oil separated from the sample after centrifuge 

was read directly from the centrifuge tube. 

Emulsion Capacity =  
𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑒𝑚𝑢𝑙𝑠 𝑓 𝑒𝑑 𝑙𝑎𝑦𝑒𝑟

𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓   𝑜𝑙𝑒 𝑠𝑜𝑙𝑢  𝑜       𝑒 𝑐𝑒  𝑟 𝑓𝑢 𝑒  𝑢𝑏𝑒
              (5) 

2.13 Determination of Foam Capacity 

The method as described by Onwuka (2005) was adopted in the determination of foam capacity. One 

gram of the flour was whipped into 100 ml distilled water and its volume noted. The suspension was 

blended with a warming blender 1600 rpm for 5 minutes. It was then poured into a 250 ml measuring 

cylinder, its volume noted and recorded. Using Abbey and Ibeh (1988) formula, foam capacity is 

expressed percentage increase in volume is as follows:  

Foam capacity = 
                     –                        

                       
                 (6) 

 

3. Results and Discussion 

3.1 Functional Properties 

The result of the functional properties of the flour samples are shown in Table 3. 

 

Table 3. Mean Values of Functional Properties of Flour Blends 

Sample pH BD (g/ml) W (second) S I OAC (g/g) WAC (g/g) FC (g/g) EC (g/g) 

CS0 6.27±0.11a 0.77±0.00a 76.00±0.07a 1.99±0.01a 2.81±0.01a 3.20±0.01a 1.61±0.11a 2.41±0.01a 

CSW1 6.28±0.01a 0.79±0.02a 65.00±0.07a 2.10±0.01a 2.63±0.01a 3.13±0.07a 1.63±0.02a 2.43±0.01a 

CSW2 6.29±0.58a 0.80±0.12a 64.00±0.01b 2.00±0.00a 2.57±0.00ab 3.10±0.08ab 1.60±0.00a 2.43±0.11a 

CSW3 6.29±0.55a 0.79±0.01a 61.00±0.11c 2.05±0.01a 2.43±0.43bc 2.90±0.33bc 1.62±0.00a 2.44±0.01a 



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CSW4 6.25±0.01a 0.82±0.03a 57.00±0.01d 2.00±0.00a 2.36±0.01cd 2.80±0.57c 1.57±0.02a 2.44±0.01a 

0SW 6.10±0.33a 0.80±0.01a 35.00±0.01e 1.66±0.00b 2.24±0.00d 2.71±0.00c 1.60±0.21a 2.45±0.11a 

LSD 0.3 0.26 0.75 0.26 0.15 0.22 0.23 0.38 

Mean ± Standard deviation of triplicate  

Means with the same superscript within a column are not significantly different (p≤0.05) 

CS0: Cocoyam-soybean flour (90:10) (control 1) 

CSW1: Cocoyam-soybean-wheat flour (80:10:10) 

CSW2: Cocoyam-soybean-wheat flour (70:10:20) 

CSW3: Cocoyam-soybean-wheat flour (60:10:30) 

CSW4: Cocoyam-soybean-wheat flour (50:10:40) 

0SW: Soybean-wheat flour (10:90) (control 2) 

BD=Bulk density 

W=Wettability 

SI=Swelling index 

OAC=Oil absorption capacity 

WAC=Water absorption capacity 

FC=Foam capacity 

EC=Emulsion capacity 

 

3.2 pH 

pH of the flour samples ranged from 6.10 (0SW: 90% wheat flour; 10% soybean flour) to 6.29 (CSW2: 

80% cocoyam; 10%-soybean, 10% wheat flour) with CSW2 and CSW3 (70% cocoyam-10% 

soybean-20% wheat flour) having the highest pH values. There was significant difference (p≥0.05) 

among the samples. The pH values of the flour samples indicate that they are low acid food samples 

and might support the growth and proliferation of microorganisms, especially in slurry form (Ogunjobi 

and Ogunwolu, 2010). Similar pH values (4.2-5.78) were observed for other cocoyam cultivars 

(Owuamanam et al., 2010). Therefore, it is important to involve preservation which includes water 

activity reduction, use of chemical anti-microbial agent and anti-oxidant in the case of prolong storage 

of the samples (Owuamanam et al., 2010). 

3.3 Bulk Density 

Bulk Density is very vital in determining the packaging requirement, material handling and application 

in wet processing in food industry (Karuna et al., 1996). Values for bulk density ranged from 0.77 g/ml 

(CS0) to 0.82 g/ml (CSW4). CSW4 (50% cocoyam 10% soybean 40% wheat flour) had the highest 

value while CS0 (90% cocoyam 10% soybean flour) had the least value. The bulk density for the flour 

samples were not significantly different (p≥0.05). The bulk density of the flour samples is in the same 

range of 0.69 g/ml and 0.81 g/ml as reported for cocoyam flours by Amandikwa (2012). Flours with 

bulk density (>0.7 g/ml) are used as thickeners in food products (Akubor & Badifu, 2004), therefore, 



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the cocoyam flour blends in this study could also be suitable as thickeners. 

3.4 Wettability 

The flour samples have wettability from 35.00 to 76.00 seconds. Wettability was found to be highest 76 

seconds in CS0 (90% cocoyam 10% soybean flour) while 0SW (90% wheat flour 10% soybean flour) 

was the least 35 seconds. Significant difference (p≤0.05) existed within the samples. There was an 

increase in the rate at which the flour sample got wet; as the cocoyam substitution decreased down the 

trend. The low wettability of the flour samples could be attributed to high temperature treatment using 

oven, hence making them absorb moisture faster (Amandikwa, 2012). Flour sample with least time of 

wettability would perform better in textured comminuted meat and baked products (Achinewhu et al., 

1998). 

3.5 Oil Absorption Capacity 

Oil Absorption Capacity (OAC) ranged from 2.24 g/ml to 2.81 g/ml. CS0 had the highest value (2.81 

g/ml) while SW0 had the least value (2.24 g/ml). There was significant difference (p≤0.05) within the 

samples. OAC is the ability of flour to absorb oil. Oil gives soft texture and good flavor to food, 

therefore, the absorption of oil by food product improves texture and mouth feel (Aremu et al., 2006). 

A high oil absorption capacity is valuable in ground meat formulations, meat replacers and extenders, 

doughnuts, pancakes and soups (Onimawo & Egbekun, 1998). 

3.6 Water Absorption Capacity 

Water Absorption Capacity (WAC) ranged from 2.71 ml/g (0SW) to 3.20 ml/g (CS0). There was 

significant difference within the flour samples. WAC is the ability of a product to associate with water 

under limiting condition. It has been suggested that flours with high WAC as seen in this study, will be 

very useful in bakery products, as this could prevent staling by reducing moisture loss (Obatolu et al., 

2007). Water and oil absorption capacities are useful to indicate whether flours can be incorporated into 

aqueous food formulation especially those involving dough handling. Niba et al. (2001) also stated that 

water absorption capacity is important in bulking and consistency of products as well as baking 

applications. 

3.7 Swelling Index 

There was no significant difference (p≤0.05) among the flour samples in swelling index. CS0 (control 1) 

had the highest value (2.10 ml) while 0SW (control 2) had the least (1.66 ml). The swelling index 

increased with higher substitution with cocoyam flour. According to Arathi et al. (2003), the presence 

of protein bodies around starch granules may restrict granule swelling and hence, reduce the 

susceptibility to enzymatic attack. Generally cocoyam samples shows good swelling index when 

compared to other root crops like cassava (Ojinaka et al., 2009). This is because of the type of granules 

cocoyam starch has and its highly digestible nature. The extent of swelling with the presence of water 

depends on the temperature, availability of water, species and starch damage due to thermal and other 

carbohydrates such as pectin, hemicelluloses and cellulose and protein. 

 



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3.8 Foaming Capacity  

Foaming capacity values ranged from 1.57 to 1.63. CSW1 had the highest value while 0SW had the 

least value. There was no significant difference (p≥0.05) in the foam capacity of the samples. Foam 

formation and stabilization is a surface active function of proteins. 

3.9 Emulsion Capacity 

The emulsification capacities of the flour samples were not significantly different (P>0.05). The 

emulsification capacity is within the range of 2.41(CS0) - 2.45 (0SW). The emulsion capacity of the 

flour samples increases as cocoyam substitution decreases. Emulsification property plays a significant 

role in many food systems including meat products, batters and dough and salad dressings. One of the 

important functions proteins perform in certain food system is emulsification. Efficiency of 

emulsification varies with the type of protein, as concentration, pH, ionic strength, viscosity of the 

system, temperature and the method of preparation of emulsion capacity is influenced by equipment 

design, rate of oil addition, salt (type and concentration), sugar and water content (Mcwatters et al., 

2003). 

 

4. Conclusion 

The result of the functional properties of the composite flour blends showed that they could be suitable 

for other food formulations. Sausage roll sample (CSW1), from composite flour (80% cocoyam, 10% 

soybean and 10% wheat) can be recommended for diabetes, heart disease, obesity and weight 

management due to its high fiber content. Furthermore, this study has created the utilization of 

cocoyam, so as to add value to it, and help in reducing the dependency on wheat flour. This will go a 

long way to conserve our economy by saving the huge foreign reserve used for wheat importation. Our 

indigenous tuber crop (cocoyam) will no longer be wasted in terms of excess. Again, this technology 

can simply be used in homes to create variety in meals and prevent monotony in feeding wastes also. 

The formulation and use of composite flours in baking is gaining popularity in food industries. It is one 

of the various means of fighting malnutrition resulting from nutrient deficiencies. 

4.1 Recommendations 

Based on the results obtained and conclusion, the following recommendations are necessary. Further 

studies should be done to improve the color and texture of the sausage roll to make it more appealing 

and palatable. Shelf-life, packaging and storage studies should be done because no preservative was 

added to the sausage roll and they spoilt within few days of production. 

Farmers of cocoyam will be encouraged as they will be making more sales since a conversion product 

for their produce has been developed. Globally, convenience is the main focus, producing a snack with 

our local raw material which can compete with the conventional, will be a welcomed development. 

 

 

 



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Appendix 

 

 

Plate 1. Oven-dry Slices of Cocoyam (Xanthosoma Sagittifolium) Ede Uhie 



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Plate 2. Cocoyam Flour (Ede Uhie) 

 

 

Plate 3. Soybean Flour 

 

 

Plate 4. Sausage Roll (CSW4) (50%Cocoyam-10%Soybean-40%Wheatflour) 

 


