TABLE OF CONTENT

Title Page

Certification

Dedication

Acknowledgement

List of Tables

List of Figures

Abstract

Table of. Contents

CHAPTER ONE

1 .0 Introduction 1

1.1 Statement of the problem 2

1.2 Objective of the work 2

1.3 Significant of the study 2

CHAPTER TWO

2.0 Literature Review 3

2.1 Importance and uses of breadfruit 5

2.2. Nutritional Value of Treculia Africana 7

2.3 Utilization of African Breadfruit 9

2.4 Composition of Flours, Recipe Development and sensory Evaluation 11

2.5 Breakfast meal with Breadfruit 12

2.6 Maize(Zeamays) 13

2.7 Chemical Composition of maize 17

2.8 Maize and malnutrition 19

Soybean 21

2.9 Chemical Composition of Soybean 22

2.10 Functional Properties of bean protein 24

2.11 Flavour binding and removal off flavour from Soybean 26

2.12 Antinutritional factors in Soybean protein 26

CHAPTER THREE

3.0 Material and Method 27

3.1 Materials 30

Chemical Reagents 30

Apparatus 30

3.2 Method 30

3.2.1 Sample Preparation 30

3.2.2 Blending and Formulation of the Breakfast Meals 30

3.3. Functional Analysis 32

3.3.0 Water Absorption Capacity 33

3.3.1 Oil Absorption Capacity 33

3.3.2 Gelation Temperature 33

3.3.3 Bulk Density 33

3.3.4 Swelling Index 34

3.4 Blending 34

3.5 Chemical Analysis 35

3.6 Sensory Evaluation 41

CHAPTER FOUR

Result and Discussion 42

CHAPTER FIVE

Conclusion and Recommendation 52

References

Appendix