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).
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ONYEISE, W (2021). Nutrient Composition Of Bread Produced From Composite Flours Of Whole African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum). Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/nutrient-composition-of-bread-produced-from-composite-flours-of-whole-african-breadfruit-treculia-africana-and-wheat-triticum-aestivum-7-2
WISDOM, ONYEISE. "Nutrient Composition Of Bread Produced From Composite Flours Of Whole African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 11 Aug. 2021, https://repository.mouau.edu.ng/work/view/nutrient-composition-of-bread-produced-from-composite-flours-of-whole-african-breadfruit-treculia-africana-and-wheat-triticum-aestivum-7-2. Accessed 24 Nov. 2024.
WISDOM, ONYEISE. "Nutrient Composition Of Bread Produced From Composite Flours Of Whole African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 11 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/nutrient-composition-of-bread-produced-from-composite-flours-of-whole-african-breadfruit-treculia-africana-and-wheat-triticum-aestivum-7-2 >.
WISDOM, ONYEISE. "Nutrient Composition Of Bread Produced From Composite Flours Of Whole African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum)" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/nutrient-composition-of-bread-produced-from-composite-flours-of-whole-african-breadfruit-treculia-africana-and-wheat-triticum-aestivum-7-2