ABSTRACT

Wheat (Triticum aeslivum) and African breadfruit (Treculia africana) flour were mixed in different proportion of 100:0, 80:20, 70:30 and 50:50 respectively in the production of cake, biscuit and doughnut. The product was evaluated for proximate and functional properties ol' four blends. The proximate composition of cake ranging from 2.13-21.72% moisture, 78.28- 80.56% dry matter, 1.65-1.81% Ash, 1.47-1.60% crude fibre 24.14-28.20% either extract, 8.73- 9.48% crude protein, and 37.52-43.37% carbohydrate. The chemical composition of doughnut ranged from 22.81-24.61% moisture, 75.83-77.93% Diy matter 1.58-1.75% ash, 1.25-1.41% crude fibre, 25.18-26.42% either extract, 8.32-8.91% crude protein and 37.21-40.68% carbohydrate while the biscuit composition ranged from 8.34-9.85% moisture,91.53-92.17% dry matter 1.65-1.75% ash, 1.36-8.86% crude fibre, 12.79-15.84% either extract, 8.42-9.17% crude protein and 57.41-65.96% carbohydrate. The functional properties of the flours ranged from 2.31-2.85% oil absorption capacity, 2.97-3.41% water absorption capacity 0.54 g/m bulk capacity, 2.69-23.61% swelling index, 19.93-23.53% foam capacity, 20.65-22.71% emulsions capacity, 14.28-18.41% emulsions stability, and 69.05-76.05% gelatin temperature. Sensory evaluation result showed that all the biscuit, cake and doughnut samples had high rating for all evaluated attributed. Sample 0:100, 90:10, 80:20, 70:30 and 50:50 supplementation compared favourably with the control (100°/o WF).