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. However, the main objective of this study was to develop and determine the acceptability of snack from composite flour of African bread fruit and wheat other objectives include, to produce composite flour of wheat and bread fruit, to develop snacks using the composite flour, to determine the organoloptic properties of the snacks produced, and to determine the acceptability level of the snack. Breadfruit flour was processed into one conventional food forms which is cake. The cake samples were made from blends of 100%, 80%, 70%, 60% and 50% breadfruit flour. The proximate composition and sensory evaluation were determined. The proximate composition showed that 80% breadfruit flour blend had highest protein content (1.33%). The value for 100% wheat flour was 1.08%, while that of breadfruit flour only was 1.34%; 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 9.67%, decreasing with increasing substitution of breadfruit flour, hence prolonging the shelf-life.  Protein content had range of (1.08-1.34%) and ash content (0.94-1.04%).  The sensory evaluation showed that there were no significant differences (p>0.05) between 100% breadfruit flour products and 20% wheat blend in the sensory attributes.

TABLES OF CONTENT

TITLE PAGE - - - - - - - - - - I 

APPROVAL - - - - - - - - - - II

CERTIFICATION - - - - - - - - - III

DEDICATION - - - - - - - - - IV

ACKNOWLEDGEMENT - - - - - - - - V

LIST OF TABLES AND FIGURES - - - - - - - X

ABSTRACT - - - - - - - - - - XI

CHAPTER ONE: INTRODUCTION

1.1 Background of the Study - - - - - - - 1

1.2 Statement of Problem - - - - - - - - 4

1.3 Objective of the Study - - - - - - - 5

1.4 Research Questions - - - - - - - - 5

1.5 Significance of the Study - - - - - - - 5

1.6 Scope of the Study - - - - - - - - 6

CHAPTER TWO: LITERATURE REVIEW 

2.1 Conceptual Framework - - - - - - - 8

2.1.1 Food   Benefits - - - - - - - - 9

2.1.2 Nutritional and Health Benefits - - - - - - 10

2.1.3  Environmental and Industrial Benefits - - - - - 12

2.1.4 Bread Fruit Cultivation in Nigeria - - - - - - 13

2.1.5  Brief History of Wheat Cultivation and Distribution - - - - 14

2.1.6  Processing Steps for the Production of African Bread Fruit Flour - - 17

2.1.7 Cake making process - - - - - - - - 17

2.1.8 Baking - - - - - - - - - 19

2.1.9 Ingredients Used In Cake Making - - - - - - 20

2.1.9.1 Flour - - - - - - - - - - 20

2.1.9.2 Fat - - - - - - - - - - 21

2.1.9.3 Sugar - - - - - - - - - - 21

2.1.9.4 Baking powder - - - - - - - - 22

2.1.9.5 Egg - - - - - - - - - - 22

2.1.9.5 Salt - - - - - - - - - - 22

2.2 Theoretic Framework - - - - - - - - 23

2.2.1 Theories of Innovation - - - - - - - 23

2.2.2 Operational Theory - - - - - - - - 23

2.2.3 External Environment Theory - - - - - - 24

2.2.4 Theories of Sensory Properties - - - - - - 25

2.4 Research Empirical Works - - - - - - - 25

2.5 Summary of the Reviewed Literature - - - - - 26

CHAPTER THREE

3.1 Materials and methods - - - - - - - 28

3.2 Research design - - - - - - - - 28

3.3 Area of the study - - - - - - - - 28

3.4 Population for the sample - - - - - - - 28

3.5 Samples/Sampling techniques - - - - - - 29

3.6 Formulation of cakes samples - - - - - - 30

3.6.1 Cake recipe - - - - - - - - - 31

3.6.2 Method of cake production - - - - - - - 32

3.7 Instrument for data collection - - - - - - - 33

3.8 Data collection techniques - - - - - - - 33

3.9 Proximate result - - - - - - - - 34

CHAPTER FOUR: RESULTS AND DISCUSSIONS

4.1 Socioeconomic status of respondents - - - - - - 39

4.2 Proximate Composition of wheat and breadfruit flours - - - 40

4.3 Sensory Evaluation - - - - - - - - 43

4.4 Micronutrient composition of the extruded snacks - - - - 44

4.5 Physical properties of the snacks - - - - - - 46

CHAPTER FIVE: SUMMARY, CONCLUSION AND RECOMMENDATIONS

5.1 Summary - - - - - - - - - 49

5.2 Conclusion - - - - - - - - - 50

5.3 Recommendations - - - - - - - - 51

REFERENCES