Proximate Composition and Sensory Qualities of Snacks Produced from Breadfruit Flour

§ Federal University of Technology, Akure, Nigeria.

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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%).

References

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

alice popoola. 2012. "Proximate Composition and Sensory Qualities of Snacks Produced from Breadfruit Flour". Global Journal of Science Frontier Research - C: Biological Science GJSFR-C Volume 12 (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
Classification
GJSFR-C Classification FOR Code: 860104
Version of record

v1.2

Issue date
December 11, 2012

Language
English
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Proximate Composition and Sensory Qualities of Snacks Produced from Breadfruit Flour

alice popoola
alice popoola Federal University of Technology, Akure, Nigeria.