ABSTRACT

The study investigated the quality evaluation and sensory acceptability of the cake samples produced from flour blends of wheat and African breadfruit. 2kg of Raw African breadfruit was divided into two equal portions, one portion was boiled, dehulled, milled into fine flour. The other portion was toasted, dehulled, milled into fine powder. Both were sieved separately to obtain flour samples. The flour samples from the two portions were formulated with wheat flour into six samples (PBE, PBF, PBT, TBE, TBF, T8T). The whole wheat flour (FWC) served as the control. The proximate analysis, vitamin and mineral composition were done on the cake and flour samples while the physical properties and sensory properties were done on the cake samples based on Standards. Results showed that Proximate composition of the cake showed that the moisture content ranged from 17.01 to 19.85%, Ash, 1.74 to 3.17%, Crude fat, 6.89 to 10.47%, Crude fibre, 0.70 to 6.13%, Crude protein, 8.00 to 12.82%, and Carbohydrate 47.58 to 65.66%. While Proximate composition of the individual flours showed that the moisture content ranged from 7.02 to I 0.60%, Ash, 0.82 to 3.45%, Crude fat, 3.62 to 15.89%, Crude fibre, 0.28 to 7.06%, Crude protein, 9.70 to 17.00%, and Carbohydrate 50.03 to 74.91%. Vitamin composition of the cake indicated that Vitamin A ranged from 0.00 to 0.02mg/l00g, By, 0.24 to 0.81 mg, B±,0.16 to 0.40mg, B3,0.19 to 5.68mg, C, 0.00 to 1.68mg and E 0.02 to 3.11mg. While the Vitamin composition of the individual flours indicated that Vitamin A ranged from 0.00 to 0.05mg/100g, B1,0.30 to 0.62mg/l00g, B»,0.18 to 0.20mg/100g, B;,3.07 to 5.0mg/100g, C, 0.00 to 0.61mg/l00g, and E, 0.77 to 7.96mg/l00g. Mineral composition of the cake showed that Potassium ranged from 27.40 to 42.70 mg/l00g, Sodium, 1.04 to 1.09mg/100g, Calcium, 42.20 to 47.70mg/100g, Phosphorus, 11.55 to 36.85mg/100g and Iron, 0.02 to 1.09mg/l 00g. While the mineral composition of the individual flour indicated that Potassium ranged from 109 to 1209mg/ l 00g, Sodium, 1.84 to 6.90mg/l00g, Calcium, 16.65 to 135.95mg/100g, Phosphorus, 103.70 to 143.05mg/100g, Iron, 0.90 to 1.41mg/100g. The Physical properties of the cake showed that Weight ranged from 125.50 to l34.00g, Height, 3.22 to 3.35cm, Volume, 21.55 to 29.35cm 3 , and Specific volume, 0.16 to 0.24 cm?/g. The sensory evaluation scores shows that the panelists rated the cake samples above average which means that cake of good nutrition and quality can be made from wheat and African breadfruit parboiled and toasted formulations. The study have therefore shown that African breadfruit parboiled and toasted flour can be effectively utilized as a nutritious ingredient in cake production, offering a viable alternative to wheat flour and contributing to food security and sustainable utilization of underutilized crops.