ABSTRACT 

Quality characteristics of flours and gluten-free cracker biscuit produced from blends of undehulled African breadfruit seed, water yam and coconut was evaluated. Composite flours and cracker biscuit were produced from different blends of undehulled African breadfruit seed flour: water yam flour: defatted coconut grits (100:0:0, 70:20:10, 60:30:10, 50:40:10, 40:50:10). The flour and cracker biscuit produced from 100 % wheat flour served as a reference sample. The samples were subjected to analysis using standard laboratory procedures. Data obtained were statistically analyzed by Analysis of Variance and mean separation by Duncan multiple range test. The bulk density of the flours ranged from 0.70 to 0.88 g/ml, oil absorption capacity ranged from 1.61 to 1.90 g/ml, water absorption capacity ranged from 1.03 to 2.56 g/ml, foam capacity ranged from 17.32 to 20.66 %, foam stability ranged from 55.60 to 64.11 %, gelatinization temperature ranged from 72.00 to 85.00 ºC and wettability ranged from 1.44 to 2.22 g/ml, with flour blends samples having higher value of bulk density, oil absorption capacity, water absorption capacity, foam stability, gelatinization and swelling index. The flour blends samples and its cracker biscuit were significantly (p<0.05) higher in antinutrient factors, amylose, amylopectin, mineral and vitamin content than the control. The proximate composition of the samples revealed that crude protein, fat, crude fibre and ash were higher in composite flour and cracker biscuit made from it, with the exception of carbohydrate and energy value. Cracker biscuits made from flour blends of African breadfruit seeds and water yam had higher weight, thickness and break strength, and lower length and width. Crackers made with 70% African bread fruit seed flour, 20% water yam flour and 10% defatted coconut grits had the least glycemic response, index and load, thus implying that it will be more suitable for consumers suffering from degenerative diseases. Results of organoleptic attributes of the cracker biscuit showed that sample 101 (cracker biscuit produced from 100% wheat flour) was rated the best in general acceptability followed by sample 106 (cracker produced from 40% African breadfruit seed, 50% water yam flour and 10% defatted coconut grits). Generally, the cracker biscuits produced from the flour blends compared favourably with the conventional cracker biscuit made from wheat flour, thus showing prospects for industrial application.