ABSTRACT

The qualities of biscuit made from breadfruit composite flour from unmalted and malted seeds were evaluated. The mailing characteristics, proximate composition, functional and pasting properties of the breadfruit flours were determined. The germination percentage, malting loss and yield were 84.00%, 1 8.60% and 81 .38% respectively. The proximate composition of unmalted and malted breadfruit flours were: Protein (10.06% and 13.13%), ash (2.50% and 2.75%), fat (13.50% and 9.50%), Fibre (2.80% and 3.30%), moisture (9.00% and 11.00%) and carbohydrate (62.14% and 60.3 2%); respectively. The functional properties of the unmalted and malted breadfruit flours were water absorption capacity (3.omlg-1and 2.0m1g'), fat absorption capacity (2.Omlg'and 4.0m1g), least gelation concentration (10% and 12%) and bulk density (0.59 gm1' and 0.57gm1') respectively. Maiting increased the capacity of foam and decreased the stability of foam and pasting viscosity of breadfruit flour. Biscuits were made from breadfruit composite flours at 0,20, 40, 50, 60, 80, and 100% wheat flour substitution and the effect of malting on the qualities of the biscuits was investigated. Malting decreased the flow and increased the break strength of breadfruit composite biscuit (P> 0.05). The break strength of biscuit obtained at 40% wheat flour substitution with unmalted breadfruit flour was found to be similar to that of 100% wheat biscuit. From sensory evaluation malting improved the colour, taste and general acceptability and reduced the texture and flavour of breadfruit composite biscuit at 100% wheat flour substitution but the texture of breadfruit composite biscuit was greatly improved at 20% wheat flour substitution with malted breadfruit flour. The panelists mostly accepted unmalted breadfruit composite biscuit made at 20% wheat flour substitution.