ABSTRACT

The different methods of African Breadfruit processing and its effects on the quality of composite flour and bread was investigated. The functional properties, proximate analysis, physical properties and anti-nutritional factors of the flour and bread was carried out.The carbohydrate, crude protein and ash content of the composite bread increased with progressive increase in the breadfruit flour while the fat and moisture content decreased with the addition of the breadfruit flour. The moisture content, ash, crude fibre, crude fat, crude protein and carbohydrate ranged from 20.00%-22.85%, 2.01%-3.50%, 1.19%-1.58%, 3.89%-6.01%, 11.91%-14.88% and 55.61%-56.82% respectively. The functional composition of the flours for bulk density, water absorption capacity, oil absorption capacity, wettability, foam capacity, gelatinization temperature and swelling index ranged from 0.51g/ml-0.83g/ml, 121.77g/ml178.50g/ml, 83.00g/ml-148.50g/ml, 10.16sec-27.14sec, 19.50%-81.00%, 84.50C-92.50¢, and l 7 .15 g/ml-22.3 5g/ml respectively. The physical composition showed that weight, height, length, width, volume, and specific volume ranged from 337.15g-390.65g, 4.00cm-4.30cm,1 1.50cm12.50cm,3.50cm-4.50cm, 168.00cm3-241.90cm3 and0.43cm3/g respectively. The anti-nutrient composition showed that with the addition of the breadfruit flour the tannin, phytate, trypsin inhibitor, saponin, and hydrogen cyanide ranged from 8.89-l l.59mg/1 00g, 1.14-1. 79mg/I 00g, 0.38-9.60mg/100g, 0.00-0.33mg/100g, and 0.00-0.44mg/100g respectively. The sensory evaluation showed that with the addition of the breadfruit flour the appearance, taste, texture, aroma and general acceptability ranged from 7.00-8.65, 7.20-8.50, 6.00-7.85, 7.34-8.85 and 7.00-8.80 respectively.