ABSTRACT

This study was carried out to evaluate the nutritional and sensory attributes of cake, bread and biscuit developed from wheat and African breadfruit composite flours. The composite flours of wheat flour (WF) and African breadfruit flour (ABF) were blended in the ratios of 100:0 (control), 0:100, 70:30, 30:70, 50:50, coded as samples CSA (cake sample A), CSB (cake sample B), CSC (cake sample C), CSD (cake sample D), CSE (cake sample E) (cake); BSA (bread sample A) BSB (bread sample B),  BSC (bread sample C), BSD (bread sample D), BSE (bread sample E) (bread); BTSA (biscuit sample A), BTSB (biscuit sample B), BTSC (biscuit sample C), BTSD (biscuit sample D), BTSE (biscuit sample E) (biscuit) respectively. The proximate Vitamin, mineral, antinutrient composition of the snacks and functional properties of the flour samples were evaluated using standard methods. The proximate composition of the snack samples ranged from 12.70 - 16.53% moisture, 4.00 - 4.07% ash, 19.67 - 24.01% fat, 0.00 - 1.32% fiber, 10.63 - 12.81% protein and 45.27 - 51.07% carbohydrate for cakes; for bread moisture 25.99 - 33.39%, ash 1.00 - 2.01%, fat 3.67 - 6.67%, fiber 0.00 - 0.33%, protein 9.41 - 10.71% and 48.76 - 56.72% carbohydrates; and the biscuit sample also varied significantly (p<0.05) with moisture 0.93 - 2.37%, ash 1.00 - 3.01%, fat 6.34 - 16.23%, fiber 0.11 - 1.81%, protein 10.24 - 11.43% and carbohydrates 68.27 - 77.53%. The vitamin and mineral composition of the snack products were all seen to varied significantly and we're all high in value The anti-nutrients (tannin, oxalate and phytate) analyzed for the cake, bread, and biscuit samples were all observed to be significantly low. The sensory scores for the cake, bread and biscuit samples from the composite flours were all observed to compare favorably with the control sample especially for biscuit that were liked moderately. The functional properties of the flour samples were observed to be significantly different (P<0.05). This present results recommends that the substitution of wheat flour with staple crops like African breadfruit flour have high potential as value added ingredients in cake, bread and biscuit production for households, hence will encourage the cultivation of African breadfruit plant which is almost going into extinction in some place, thereby increasing the utilization of this local crop in our households and improve food security.