Production And Evaluation Of Confectionaries From African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum) Flour
ABSTRACT
Wheat (Triticum aeslivum) and
African breadfruit (Treculia africana) flour were mixed in different proportion
of 100:0, 80:20, 70:30 and 50:50 respectively in the production of cake,
biscuit and doughnut. The product was evaluated for proximate and functional
properties ol' four blends. The proximate composition of cake ranging from
2.13-21.72% moisture, 78.28- 80.56% dry matter, 1.65-1.81% Ash, 1.47-1.60%
crude fibre 24.14-28.20% either extract, 8.73- 9.48% crude protein, and
37.52-43.37% carbohydrate. The chemical composition of doughnut ranged from
22.81-24.61% moisture, 75.83-77.93% Diy matter 1.58-1.75% ash, 1.25-1.41% crude
fibre, 25.18-26.42% either extract, 8.32-8.91% crude protein and 37.21-40.68%
carbohydrate while the biscuit composition ranged from 8.34-9.85%
moisture,91.53-92.17% dry matter 1.65-1.75% ash, 1.36-8.86% crude fibre,
12.79-15.84% either extract, 8.42-9.17% crude protein and 57.41-65.96% carbohydrate.
The functional properties of the flours ranged from 2.31-2.85% oil absorption
capacity, 2.97-3.41% water absorption capacity 0.54 g/m bulk capacity,
2.69-23.61% swelling index, 19.93-23.53% foam capacity, 20.65-22.71% emulsions
capacity, 14.28-18.41% emulsions stability, and 69.05-76.05% gelatin
temperature. Sensory evaluation result showed that all the biscuit, cake and
doughnut samples had high rating for all evaluated attributed. Sample 0:100,
90:10, 80:20, 70:30 and 50:50 supplementation compared favourably with the
control (100°/o WF).
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IROGU, N (2021). Production And Evaluation Of Confectionaries From African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum) Flour. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-confectionaries-from-african-breadfruit-treculia-africana-and-wheat-triticum-aestivum-flour-7-2
N, IROGU. "Production And Evaluation Of Confectionaries From African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum) Flour" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Aug. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-confectionaries-from-african-breadfruit-treculia-africana-and-wheat-triticum-aestivum-flour-7-2. Accessed 24 Nov. 2024.
N, IROGU. "Production And Evaluation Of Confectionaries From African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum) Flour". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-confectionaries-from-african-breadfruit-treculia-africana-and-wheat-triticum-aestivum-flour-7-2 >.
N, IROGU. "Production And Evaluation Of Confectionaries From African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum) Flour" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-confectionaries-from-african-breadfruit-treculia-africana-and-wheat-triticum-aestivum-flour-7-2