Production And Evaluation Of Confectionaries From African Breadfruit (Treculia Africana) And Wheat (Triticum Aestivum) Flour

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).