Proximate Composition and Sensory Qualities of Snacks Produced from Breadfruit Flour

1
alice popoola
alice popoola
2
Dr. Ajani Alice O.
Dr. Ajani Alice O.
3
Oshundahunsi  O.F.
Oshundahunsi O.F.
4
Akinoso Rahman
Akinoso Rahman
5
Arowora Kayode A
Arowora Kayode A
6
Abiodun Aderibigbe A
Abiodun Aderibigbe A
7
Pessu Patricia O.
Pessu Patricia O.
1 Federal University of Technology, Akure, Nigeria.

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GJSFR Volume 12 Issue C7

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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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No external funding was declared for this work.

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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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Not applicable for 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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Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

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December 11, 2012

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English

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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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Proximate Composition and Sensory Qualities of Snacks Produced from Breadfruit Flour

Dr. Ajani Alice O.
Dr. Ajani Alice O.
Oshundahunsi  O.F.
Oshundahunsi O.F.
Akinoso Rahman
Akinoso Rahman
Arowora Kayode A
Arowora Kayode A
Abiodun Aderibigbe A
Abiodun Aderibigbe A
Pessu Patricia O.
Pessu Patricia O.

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