Nutrient and organoleptic assessment of snacks produced from wheat and African breadfruit (Treculia africana)

Abstract

African breadfruit snacks were produced from wheat and African breadfruit composite flour blends in the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20 respectively. Breadfruit seed was coated with the respective wheat-African breadfruit composite flour blends and then baked to produce the snacks. Coating made with 100% wheat served as the control. Proximate composition and functional properties of the flour blends, proximate, mineral content and sensory analysis of the snacks were all determined using standard methods. Proximate composition ranged as follows: protein (10.77-14.32%), fat (1.61-3.20%), fiber (1.20-1.40%), ash (2.04-3.33%), moisture (8.16 -10.00%) and carbohydrate content (70.33 - 75.48%) respectively. The result showed increase in protein, ash, fat, fiber as well as phosphorus (139- 159mg/100), magnesium (2.05 – 2.94mg/100), calcium (169 – 190mg/100), and potassium (240 – 255.01mg/100) due to the addition of African breadfruit. The functional properties revealed potential suitability of wheat-breadfruit composite flour in snack production and the snack produced from 15% inclusion of African breadfruit flour was most preferred in terms of general acceptability.