ABSTRACT

This study investigated the nutrient composition of chin-chin and doughnut produced from wheat and African breadfruit flour blends. Wholesome wheat grains and African breadfruit seeds were procured and processed into flours. Three (3) blends of wheat and African breadfruit were formulated while, 100% wheat flour served as control. Chin-chin and doughnut were produced from the blends. The composite flours were analyzed forthe functional properties, while proximate and sensory characteristics (assessed by 25 panelists) ofthe chin-chin and doughnut were assessed. The statistical analysis was carried out using one-way ANOVA at 95% confidence level. The functional properties ranged from 78.12 to 180.51 g/ml, 92.02 to 115.20 g/g, 60.00 to 76.00 °C, 1.05 to 55.85 sec and 0.65 to 0.71 g/ml for water absorption capacity, oil absorption capacity gelatinization temperature, gelatinization time and bulk density respectively. The proximate composition of doughnut ranged from 5.36 to 5.93%, 10.73 to 11.87%, 23.94 to 24.54%, 0.75 to 1.26%, 1.66 to 2.02%, 54.96 to 57.01% and 486.34 to 488.00 kcal for moisture, protein, fat crude fibre, ash, carbohydrate and energy value respectively. The proximate composition of the chinchin ranged from 6.65 to 7.77%, 10.65 to 11.74%, 24.17 to 24.83%, 0.93 to 1.64%, 1.73 to 2.09%, 53.03 to 54.76% and 479.15 to 482.59 kcal for moisture, protein, fat, crude fibre, ash, carbohydrate and energy value respectively. The sensory analysis showed that chin-chin and doughnut produced from 100% wheat flour possessed better organoleptic characteristics. Production of chin-chin and doughnut from blends of wheat and African breadfruit flours improved the nutrient composition. Although, in terms of sensory attributes of the doughnut, panelists showed preference to the samples produced from 100% wheat than the ones produced from the composite flour.