Abstract:
Breadfruit and breadnuts have been found to be useful in baking industry because of its
starchy and protein components. This study therefore aimed at utilizing breadfruit and breadnut to substitute wheat for bread making. A survey was conducted in Akure metropolis using five hundred (500) respondents to determine bread quality attributes. Flours were processed from Breadfruit (Artocarpus integrifolia) and Breadnut (Artocarpus atilis) by blanching at 100 'c, 5 min; drying at 105 °C, 1- 3 h and packaged in well labelled flour sack. The flours were mixed with wheat flour at a ratio of 5:95, 10:90, and 15:85, respectively. Rheological, pasting properties, percentage gluten of dough prepared from the composite flours were determined and the flours were used to bake bread. The sensory attributes, physical properties, proximate, mineral and anti nutrients composition of the bread samples were determined. The survey showed that 46% of the respondents are male; 54% female and distributed in the following age groups: 20- 29 (32.6%), 30- 39 (30.4%), 40- 49 (12.6%), 50- 59 (9.8%), below 20 (11.8%) and above 60 years (2.8%); singles (55%), married (44.6%), unknown marital status (0.4%); educational level, tertiary (55.8%), secondary (23%), primary (6.4%), informal education (14.6%), unknown (0.2%). The protein content of the composite flours ranged from 9.50 to 10.50%, dough development time (1.50- 1.75 minutes), dough stability time (7.50- 12 minutes), gluten content (14- 18.30%), peak viscousity (45- 300 BU), starch stability (35- 175 BU), ease of
cooking (6- 11 minutes) and setback values (70- 935 BU). The composite bread had protein content (10.66- 11.96%), carbohydrate content (42.22- 47.14%), energy value (261.40- 274.17 k call 100g), loaf weight (550- 600g), loaf specific volume (2.08- 3.39 cm' /g), Na content (257.68- 885.32mg/ 100g), K content (97.11- 404.49mg/ 100g), Fe content (0.32- 4.14 mg! 100g)with no detectable presence of lead. Also, the oxalate, phytate and tannin contents were in the ranges of 2.70 to 3.96 mg/g; 5.64 to 7.33 mg/g and 0.18 to 0.42 mg/g respectively. Moreover, the products were well acceptable in terms of taste, appearance, aroma and overall acceptability at 5% BFI 95% WF and 10% BNFI 90% WF ratio. It was thus concluded that bread produced from mixtures of 5% BFI 95% WF and 10% BNFI 90% WF gave the best products without significant anti-nutritional factor with high acceptability. The composite flours have potential as alternative to whole wheat imported flour.
