ABSTRACT

The possibility of making short breads of good nutritional and sensory qualities from blends wheat bread fruit floor was examined .Blends of wheat flour with percentages of 0,5, 10 ,15,20 and 25 of bread fruit flour (BF) were used in the production process. The proximate analysis and sensory evaluation of the short bread samples were determined . The result of the proximate analysis of the whole wheat short bread (WWB) and the composite short bread samples showed that crude protein content (%) 9.6250 was recorded for 25%bread fruit flour, short bread while 8.5750,7.7000,6.8250, 6.4750 and 5.7750 were recorded for 20, 15, 10, 5 and 0% bread fruit-white composite short bread respectively. This shows that crude protein increased with increase in the BF substitution level. A similar trend was observed in the crude fibre content (%) with lowest value of 0.17 being recorded for % BF short bread and the highest value of 0.35 was obtained for the 25% bread fruit-wheat composite short bread. The fat extract (%) also increased with corresponding increase in BF levels. The 0% BF short bread had lowest value of 23.6850 while the highest content of 29.6850 was recorded for the 25% bread fruit-wheat composite short breads (BWCB). The percentage ash content of 0.45, 0.5, 0.55, 0.6, 0.65 and 0.7 were obtained for the percentage of 0, 5, 10, 15, 20 and 25 BF substitution levels. A contrast trend was observed in the moisture content (%) ranging from 1.4800 and 1 .9700. The percentage carbohydrate contents decreased with increase in the BF substitution ,with the highest value of 60.17 being recorded for the (% BF level). The sensory evaluation indicated that the composite short breads were not significantly different (P<0.05) from the whole wheat short bread with respect to colour, favour, texture, mouth feel and general acceptability up to 15% level of BF substitution.