International Journal of Academic and Applied Research (IJAAR)   Year: 2019 | Volume: 3 | Issue: 12 | Page No.: 35-43 Production and Evaluation of Composite Muffins From Wheat and Cocoyam Blends Jerry Worlanyo Ohene-Asah, Simon Wombosie George, Gifty Nyanta Karikari Abstract: This study was design in production and analysis of composite muffins from cocoyam and wheat flour blends. The cocoyam was processed into flour and the proximate composition of the flour samples was determined. Muffins were produced from composite flours of cocoyam and wheat at the ratios of 100:0, 50:50 and 70:30 respectively, using 100% wheat flour as control. Sensory evaluation was carried out on the muffins samples. The proximate composition result of the flour sample indicated moisture content was ranged from 28.3-20.0%, ash content of 1.4-19%, fat content of 17.8-20.0%, protein content of 0.2-8.0% and carbohydrate content of 41.9-51.1%. The sensory properties of the muffin samples showed that the control was significantly (p?0.05) different in colour, aroma, test and overall acceptability of 5.0 score of approximately and for each attribute had a mean score of 4.0. Sample C (70%wheat flour and 30% cocoyam flour) and sample B (50% wheat flour and 50% cocoyam flour) was least preferred in terms of colour aroma and texture with a score of approximately 3.0. While sample B (50% wheat flour and 50% cocoyam flour) had the mean value of approximately 5.0) for overall acceptability including the control and was not significantly (p?0.05) different from the control. This indicates that cocoyam flour could be used in the production of quality muffins and could also be used for substituting wheat flour up to 50% level in muffin production without adversely affecting the sensory attributes of the product.