ABSTRACT

Composite flakes were made from breadfruit flour/cassava starch. Dehulled breadfruit seeds was sorted, washed, sundries, milled and sieves to get flour. Cassava roots was also sorted, washed, peeled, grated, pulped to starch, dewatered, sun dried, and milled. The cassava starch/breadfruit flour was mixed in the ratios: 80:20%, 70:30% and 60:40% respectively and used to produce puffed flakes. Proximate analysis, sensory evaluation, anti nutritional, microbial test and expansion test were carried out on the flakes and functional properties analysed on the breadfruit flour. The proximate composition ofthe flakes ranged for moisture from 3.99 to 6.00%, ash 2.25 to 4.00%, fat 10.00 to 14.00%, protein 14.80 to 17.00%, crude fibre 0.08 toO.17% and carbohydrate 62.42 to 66.40%. There were no significant difference (P<0.05) in terms oftexture, taste, and mouth feel. Significant difference (P<0.05) existed in odour, colour, and general acceptability. The antinutrient content of the flakes were 0.232% tannin, 2.13mg/l phytate and hydrogen cyanide 0.017mg/100g. The flakes puffed appreciable to an extent and its expansion was compared.