ABSTRACT

 The possibility of making bread of good nutritional and quality characteristics from breadfruit/wheat composite flours was carried out. Different compositions of African breadfruit flour with wheat flour were in the percentage of 5:95, 10:90, 15:85, 20:80 and 25:75, while whole wheat flour and African breadfruit flour was 100% or lOOg respectively which served as control. The result of the proximate analysis of the whole wheat bread, whole breadfruit bread and composite bread samples showed that crude protein in the whole wheat bread (WWB) was higher with 7.02%, while 6.82, 6.77, 6.48, 5.82 and 5.04 were recorded for the composite bread samples of 5:95,10:90,15:85,20:80 and 25:75 (%), while whole breadfruit bread (WBB) was the lowest (5.04%). . A similar trend was observed in the fat content. The (WWB) having the highest value of 1.02% followed 5:95, and 10:90 (BWCB) respectively and the lowest value of 0.42% recorded for whole breadfruit bread. The percentage ash content of 0.05 was obtained for WWB. While 0.07, 0.09, 0.15, 0.19, 0.75 and 1.28 (%) were obtained for (WWB) and (BWCB), of 5:95, 10:90, 15:85, 20:80 and 25:75 BWCB. While the highest value was recorded for the whole breadfruit bread (WBB) of about 1.28%. A similar trend was observed in the crude fiber content with the highest value of 3.82% being recorded for the (WBB) and the lowest value of 0.32% for the (WWB). The percentage moisture content of 22.11, 22.38, 23.00, 23.38, 26.00, 27.00 and 29.25 was obtained. The highest value of 29.25% was recorded for the (WBB), followed by BWCB, 25.75, while the lowest value was the (WWB) of about 22.11%. A contrast trend was observed in the carbohydrate content, 69.48% being the highest value recorded for the (WWB), followed by 68.79, 68.64, 67.51, 65.05,63.3 1 and 60.21 (%).The sensory evaluation indicated that there was no significant difference at (P>0.05) between WWB and BWCB, 5:95 and 10.90. Beyound 15:85, there was significant difference (P<0.05) with respect to internal texture, colour, taste, flavor and general acceptability, while sample 401 was widely. accepted, followed by sample 101 and 301.There were microbial growth recorded from the fourth day to the sixth day. Bread samples 101, 301 and 401 had 3.00 x 101 Cfiulg on the fourth day and fifth day respectively, while there was a slight increase in the microbial plate count at the sixth day with 3.20 x 101 Cfu/g respectively. Bread sample 201 (WBB), recorded the highest microbial plate count of 3.20 x 101 and 3.50 x