ABSTRACT
The different methods of African
Breadfruit processing and its effects on the quality of composite flour and
bread was investigated. The functional properties, proximate analysis, physical
properties and anti-nutritional factors of the flour and bread was carried
out.The carbohydrate, crude protein and ash content of the composite bread
increased with progressive increase in the breadfruit flour while the fat and
moisture content decreased with the addition of the breadfruit flour. The
moisture content, ash, crude fibre, crude fat, crude protein and carbohydrate
ranged from 20.00%-22.85%, 2.01%-3.50%, 1.19%-1.58%, 3.89%-6.01%, 11.91%-14.88%
and 55.61%-56.82% respectively. The functional composition of the flours for
bulk density, water absorption capacity, oil absorption capacity, wettability,
foam capacity, gelatinization temperature and swelling index ranged from
0.51g/ml-0.83g/ml, 121.77g/ml178.50g/ml, 83.00g/ml-148.50g/ml,
10.16sec-27.14sec, 19.50%-81.00%, 84.50C-92.50¢, and l 7 .15 g/ml-22.3 5g/ml
respectively. The physical composition showed that weight, height, length,
width, volume, and specific volume ranged from 337.15g-390.65g, 4.00cm-4.30cm,1
1.50cm12.50cm,3.50cm-4.50cm, 168.00cm3-241.90cm3 and0.43cm3/g respectively. The
anti-nutrient composition showed that with the addition of the breadfruit flour
the tannin, phytate, trypsin inhibitor, saponin, and hydrogen cyanide ranged
from 8.89-l l.59mg/1 00g, 1.14-1. 79mg/I 00g, 0.38-9.60mg/100g,
0.00-0.33mg/100g, and 0.00-0.44mg/100g respectively. The sensory evaluation
showed that with the addition of the breadfruit flour the appearance, taste,
texture, aroma and general acceptability ranged from 7.00-8.65, 7.20-8.50,
6.00-7.85, 7.34-8.85 and 7.00-8.80 respectively.
NWACHUKWU, N (2025). African Breadfruit Seed Processing Methods And Effects On The Quality Of Composite Flour And Bread:- Nwachukwu, Thelma A. Mouau.afribary.org: Retrieved May 03, 2025, from https://repository.mouau.edu.ng/work/view/african-breadfruit-seed-processing-methods-and-effects-on-the-quality-of-composite-flour-and-bread-nwachukwu-thelma-a-7-2
NWACHUKWU, NWACHUKWU. "African Breadfruit Seed Processing Methods And Effects On The Quality Of Composite Flour And Bread:- Nwachukwu, Thelma A" Mouau.afribary.org. Mouau.afribary.org, 02 May. 2025, https://repository.mouau.edu.ng/work/view/african-breadfruit-seed-processing-methods-and-effects-on-the-quality-of-composite-flour-and-bread-nwachukwu-thelma-a-7-2. Accessed 03 May. 2025.
NWACHUKWU, NWACHUKWU. "African Breadfruit Seed Processing Methods And Effects On The Quality Of Composite Flour And Bread:- Nwachukwu, Thelma A". Mouau.afribary.org, Mouau.afribary.org, 02 May. 2025. Web. 03 May. 2025. < https://repository.mouau.edu.ng/work/view/african-breadfruit-seed-processing-methods-and-effects-on-the-quality-of-composite-flour-and-bread-nwachukwu-thelma-a-7-2 >.
NWACHUKWU, NWACHUKWU. "African Breadfruit Seed Processing Methods And Effects On The Quality Of Composite Flour And Bread:- Nwachukwu, Thelma A" Mouau.afribary.org (2025). Accessed 03 May. 2025. https://repository.mouau.edu.ng/work/view/african-breadfruit-seed-processing-methods-and-effects-on-the-quality-of-composite-flour-and-bread-nwachukwu-thelma-a-7-2