Nutrient Composition Of Bread Produced From Composite Flours Of Whole African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum)

ABSTRACT

In this research investigation, the use of whole African breadfruit flour and wheat flour at various levels of substitution (Wheat: Bread fruit; 100:0, 70:30, 60: 40, 50:50) in bread production were studied. The flour blends were subjected to proximate analysis while proximate, functional, physical, anti-nutritional and sensory evaluations were carried out on the bread. Data obtained from the proximate analysis shows that the composite bread were low in carbohydrate content and also contains sufficient protein. The protein content ranged from 8.17 to 13.52%, Dry matter 71.36 to 72.30%, Moisture content 28.65 to 27.20%, Crude fibre 0.38 to 3.89%, Carbohydrate 58.20 to 288.05 kcal. The functional properties of the bread ranged from 0.81 to 1.97g water absorption capacity, bulk density 0.69 — 0.59g/ml foam capacity 12.50 to 2.91%, emulsion capacity 22.08 to 24.30%. The anti-nutritional properties ranged from 0.18 to 2.49mg/100g oxalate, saponin 0.06 to 0.21mg/100g, tannin 0.27— 0.35mg/100g, alkaloid 1.41 to 0.50mg/100g. The physical parameters of the bread ranged from 167.72 to 169.13cm weight, length 14.20 to 13.15 and width 7.88 to 7.16cm. The result of the sensory evaluation of bread samples showed that all the maples were generally accepted by the panelist. The study revealed that the bread that could be compared with sample A (100%) which is the control could be obtained from the sample B (70:3 0).