Proximate Composition and Sensory Qualities of Snacks Produced from Breadfruit Flour

Proximate Composition and Sensory Qualities of Snacks Produced from Breadfruit Flour

alice popoola

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Dr. Ajani Alice O.

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Oshundahunsi O.F.

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Akinoso Rahman

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Arowora Kayode A

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Abiodun Aderibigbe A

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Pessu Patricia O.

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Federal University of Technology

Proximate Composition and Sensory Qualities of Snacks Produced from Breadfruit Flour

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Abstract

Breadfruit is a valuable food resource, but its usage is limited by poor storage properties of the fresh fruit. Therefore , there is need for conversion into flour to provide a more stable storage form as well as increasing its versatility. Breadfruit flour was processed into two conventional food forms ; namely cake and chin-chin. The cake and chin-chin samples were made from blends of 10% , 20%, 30%, 40% and 100% breadfruit flour. The proximate composition and sensory evaluation were determined. The proximate composition showed that 40% breadfruit flour blend had highest protein content (1.39%). The value for 100% wheat flour was 1.05%, while that of breadfruit flour only was 1.31%; this showed that supplementation of breadfruit flour would improve the protein nutritional quality of the products. The moisture content of the samples varied between 12.77% and 9.57%, decreasing with increasing substitution of breadfruit flour , hence prolonging the shelf-life. Protein content had range of (1.05-1.39%) and ash content (0.94-1.12%).

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

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No ethics committee approval was required for this article type.

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How to Cite This Article

alice popoola. 2012. \u201cProximate Composition and Sensory Qualities of Snacks Produced from Breadfruit Flour\u201d. Global Journal of Science Frontier Research - C: Biological Science GJSFR-C Volume 12 (GJSFR Volume 12 Issue C7).

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GJSFR Volume 12 Issue C7

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Keywords

breadfruit flour proximate composition sensory evaluation wheat flour

Submission ReceivedSeptember 7, 2012
Peer Review Double Blind
Handling Editor
Accepted October 1, 2012
Published October 12, 2012

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December 11, 2012

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Article Matrices

Total Score: 111

Country: Nigeria

Subject: Global Journal of Science Frontier Research - C: Biological Science

Authors: Dr. Ajani Alice O., Oshundahunsi O.F., Akinoso Rahman, Arowora Kayode A, Abiodun Aderibigbe A, Pessu Patricia O. (PhD/Dr. count: 1)

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Total Views: 5140

Total Downloads: 2693

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