PAPER TITLE :FUNCTIONAL PROPERTIES OF COMPOSITE FLOUR MADE FROM WHEAT AND BREADFRUIT

APPLIED TROPICAL AGRICULTURE | VOLUME 21 NUMBER 2 2016

Paper Details

  • Author(s) : Ajani, A.O.1*; Fasoyiro, S.B.2; Arowora, K.A.3; Ajani, O.O.4; Popoola, C.A.5 and Zaka, K.O.1
  • Abstract:

Breadfruit is one of the underutilized crops in Africa. It is a valuable food resource but the usage is limited due to poor storage properties of the fresh fruit. Breadfruit was processed hygienically into dried chips using NSPRI multipurpose drier powered by kerosene stove. The chips were milled into flour and mixed with wheat flour in the following ratio (wheat flour : breadfruit flour; 100:0, 90:10, 80:20, 70:30, 60:40, 0:100) packed in 0.04mm thick gauge transparent polyethylene nylon and evaluated for its functional properties. Water absorption capacity of the blend ranged from 161– 402 % while oil absorption capacity ranged between 106 – 160 %. The loose bulk density, packed bulk density, emulsion capacity, emulsion stability, foaming capacity, foaming stability and least gelation concentration of the breadfruit- wheat composite flour were in the range of 0.38 – 0.47g/ml, 0.62 – 0.66g/ml, 14.2 – 18.8%, 6.6 – 11.9%, 7.5 – 11.3%, 3.7 – 7.0% and 16.7 -27.8% respectively. The results from the flour blends showed that the flour may be useful for confectionery products, aerated foods and high nutrient density weaning foods.