ABSTRAACT

Flour blends from maize (Zeamays), African breadfruit (Treculia Africana) and wheat 'nutrient, at different proportions were toasted into back lust food  metallic toasting pot. Troximate compositions, functional properties, vitamins, minerals and anti- nutritional components of' the blends were determined using the nutrient as a control sample. The flour blends had proximate compositions ranging From 10.25 to 11 .80% moisture, 2.36 to 3.62% ash, 2.79 to 3.42% crude fibre, 88.20 to 89.75% dry matter, 11.24 to 23.7 1% crude protein, 1.84 to 2.73% fat, 56.41 to 70.91% carbohydrate. The blends had water absorption capacity ranging from 1.45 - 2.20in1/g and the oil absorption capacity ranged from 1 .20 I .90m1/g. The loosed bulk density of' the blend flour ranged from 0.44 - 0.59g1m1 and the packed bulk density ranged from 0.58 - 0.69g/ml. The swelling index and wettability of the flour blends ranged from I .38 I .93ni1/g and I I .00sec -- 22.50 sec. respectively. Foam capacity and stability of the flour blends were I I .5 - 15.7% and 6.81 - 11.8% respectively. The blends had gelatinization temperature of 67.50- 86.00°C. Emulsification capacity and stability of the flour ranged from 14.46 to 21.63 % and 10.83 to 16.28% respectively. The blends had calcium ranging From 0.18 - 0.43 %. Magnesium ranging from 0.10 - 0.25% and Copper ranging from 0. 18 - 0.3 1%. The blends had riboflavin ranging from 0.1 8 - 0.41%, ascorbic acid ranged From 4.36 - 9.84% and carotene ranged from 3. 14 - 6.47%. The blend had Private content ranging from 0.658, and the tannin ranging from 0.840%. The result of' the sensory evaluation based on the nine point hedonic scale showed that the breakfast food had 4.90 6.45 texture. 4.70 - 6.75 taste. 4.85 - 6.40 colour. 4.75 -- 6.75 flavour 4.25 - 6.25 aroma and 5.25 - 6.7() overall acceptability. Sample 126 (100%unsprouted yellow maize) was found to be accepted by the consumers.