The Use Of African Breadfruit Flour/Wheat Flour For Bakery Products

ABSTRACT

The proximate composition of African breadfruit flour and products was carried out to determine the nutritional content. The results Showed that * there were increase in moisture, carbohydrate, and protein content. the ash. crude fiber and fat content of the flour were shown to decrease. the moisture content of the flour is 10.04%, Ash content (1.84%), crude fiber (1.27%), carbohydrate (66.53%) and protein (18.44). Also for bread product, the carbohydrate content is (59.45%), moisture content (9.59%), ash content (4.67%), crude fiber (2.16%), fat content (9.65%) and protein content (14.46%); and for the biscuit products 66.0 1% carbohydrate content. 8.28% moisture content, 4.41% ash content, 1.89% crude fiber content. 6.()2% fat content and 12.72% protein content. The functional properties were also carried out to know the behaviour of nutrients in food during preparation. Water absorption capacity of African breadfruit flour gave 2.56g ml. oil absorption capacity (1 .95g/ml), wettability (27.6g/nil), gelation temperature (89.6g/ml), foam capacity (4.28g/ml) and bulk density (0.68g/ml). 1rom the sensory assessment, the African breadfruit flour did not perform very well for bread production at the levels of substitution used. However it performed better in biscuit and was acceptable with the panelists.