COMPOSITION AND SENSORY ASSESSMENT OF PIZZA MADE FROM WHEAT (TRITICUM AESTIVUM), YELLOW MAIZE (ZEA MAYS), AND COWPEA (VIGNA UNGUICULATA) FLOUR

The purpose of the study was to determine proximate composition and acceptability prepared pizza made with wheat, maize, cowpea flour blends. Five types were wheat flour, maize as main ingredients. sensory properties samples varied formulas, such 100:0:0, 90:6:4, 80:13:7, 70:18:12, 60:25:15%. As a control, entirely used. protein content composite ranged from 12.14 12.92%, moisture 12.59 12.82%, ash 1.56-2.31%, crude fat 1.22-1.48%, fiber 0.77 0.43%, carbohydrate 53.2 53.44%. greatly (P<0.05), 60% 25% 15% having highest lowest content. A panel twenty panelists used assess qualities colour, taste, texture, aroma, overall using 5-point structured hedonic scale. sample 80% 13% 7% received higher ratings than control sample, but all associated well in criteria examined. It found that up yellow can be included pastry dough preparations without affecting nutritional or qualities. KEYWORDS: Pizza, Yellow corn, cowpea, local materials, dough, cookery, profile.