ABSTRACT

 A study was carried out in order to evaluate the proximate and functional properties of ighu (a dry cassava product also known as 'abacha') and African breadfruit flour mixtures. African bread fruit was processed into flour. The proximate composition, functional properties and sensory attributes of the samples were determined. The mixing was carried out at 20-80% levels of substitution. The proximate composition of lghu and African bread fruit flour mixtures ! showed that I 00% of African breadfruit flour had the highest protein value of 20.75% while -, Jg/111 had the lowest value of 2.14%. The protein level of the samples increased at increased levels or substitution with breadfruit flour. This showed that supplementation of /gl,11 with African breadfruit flour will improve the nutritional quality of /ghu. The moisture content of samples ranged from 9.13-19.05%. Significant difference (p<0.05) existed in the moisture content of the samples. Ash content of the samples ranged from 0.53-5.16%.The results for fat ! ranged from 0.5.5-14.55%, c~1rbohydratc 53.61-82.37%, crude tibre 1.75-4.11% for the flour, i,: lgll/l, 20, 40. 60. and 80% levels or substitution. There was a significant decrease in the carbohydrate content of the samples at each increased level of substitution with African bread i fruit !lour. The functional properties or the samples ranged from 0.32-0.07g/cm? for bulk j density, l.95-3.50g/m I for oi I absorption capacity. 1.85-4.0 I g/ml for water absorption capacity. j 4-13% for least gelation capacity and 0-5.2% for foam capacity. Significant difference (p><0.05) ~ existed in the functional properties of the samples. The sensory evaluation carried out showed 4 that 20% kvel of substitution had the highest value or 7.05 for taste when compared to /ghu, } 40.60. 80% levels or substitution and African bread fruit flour. Values for aroma ranged from ~ 5.40-7.05, 5.45- 6.85 for appearance, /ghu was most preferred in appearance followed by 20% j and I 00% flour samples. 20% level of substitution was most generally accepted when 1 comp~1rcd to other samples.> Significant difference (p<0.05) existed in the moisture content of the samples. Ash content of the samples ranged from 0.53-5.16%.The results for fat ! ranged from 0.5.5-14.55%, c~1rbohydratc 53.61-82.37%, crude tibre 1.75-4.11% for the flour, i,: lgll/l, 20, 40. 60. and 80% levels or substitution. There was a significant decrease in the carbohydrate content of the samples at each increased level of substitution with African bread i fruit !lour. The functional properties or the samples ranged from 0.32-0.07g/cm? for bulk j density, l.95-3.50g/m I for oi I absorption capacity. 1.85-4.0 I g/ml for water absorption capacity. j 4-13% for least gelation capacity and 0-5.2% for foam capacity. Significant difference (p><0.05) ~ existed in the functional properties of the samples. The sensory evaluation carried out showed 4 that 20% kvel of substitution had the highest value or 7.05 for taste when compared to /ghu, } 40.60. 80% levels or substitution and African bread fruit flour. Values for aroma ranged from ~ 5.40-7.05, 5.45- 6.85 for appearance, /ghu was most preferred in appearance followed by 20% j and I 00% flour samples. 20% level of substitution was most generally accepted when 1 comp~1rcd to other samples. > existed in the moisture content of the samples. Ash content of the samples ranged from 0.53-5.16%.The results for fat ! ranged from 0.5.5-14.55%, c~1rbohydratc 53.61-82.37%, crude tibre 1.75-4.11% for the flour, i,: lgll/l, 20, 40. 60. and 80% levels or substitution. There was a significant decrease in the carbohydrate content of the samples at each increased level of substitution with African bread i fruit !lour. The functional properties or the samples ranged from 0.32-0.07g/cm? for bulk j density, l.95-3.50g/m I for oi I absorption capacity. 1.85-4.0 I g/ml for water absorption capacity. j 4-13% for least gelation capacity and 0-5.2% for foam capacity. Significant difference existed in the functional properties of the samples. The sensory evaluation carried out showed 4 that 20% kvel of substitution had the highest value or 7.05 for taste when compared to /ghu, } 40.60. 80% levels or substitution and African bread fruit flour. Values for aroma ranged from ~ 5.40-7.05, 5.45- 6.85 for appearance, /ghu was most preferred in appearance followed by 20% j and I 00% flour samples. 20% level of substitution was most generally accepted when 1 comp~1rcd to other samples