Functional Properties, Proximate Composition And Baking Potentials Of Breadnut (Artocarpus Camansi) Seed Flour

ABSTRACT

The functional properties, proximate composition and sensory quality of breadnut seed flour were evaluated using standard procedures. The flour was substituted for wheat at various levels in breed and biscuit production. The breadnut seed flour was found to has moisture (6.95%), crude fibre (8.87%), ash (4.01%), crude protein (16.68%), fat (22.84%) and carbohydrate (40.65%). The functional properties were Oil absorption capacity (1930%), water absorption capacity (25%), Emulsion capacity (54.22%), foam capacity, (13.33%), bulk density (0.556g/cm3 ), Wettability (0.3m1ns), pH (7.37) and gelatinization temperature (63.3°C). From sensory assessment, breadnut seed flour did not perform well for bread production at the levels of substitution used. However, the flour performance in biscuit was more acceptable with the panelists.