The Proximate Composition and Sensory Evaluation of the Flours of Breadfruit (artocarpus altilis), Benth Seed (adenopus breviflorus) and their Composite Bread.

Abstract

The proximate composition and sensory evaluation of breadfruit (Artocarpus altilis), benth seed (Adenopus breviflorus) and wheat flour (Triticum aestivum) were analysed. The proximate composition of the seed flour revealed that breadfruit flour had the lowest protein content (6.35%) while benth seed flour had the highest protein content of 28.37%. The percentage ash and crude fibre were high in breadfruit and benth seed when compared with wheat flour. The highest value for crude fat was recorded in benth seed flour (47.60%). However, the protein and fat content of the bread produced increased with increase in the level of substitution of the non-wheat flour. The sensory evaluation also revealed that wheat flour can be substituted with breadfruit or benth seed flour up to 20 % level without any significant difference in taste, appearance and colour of the resulting composite bread and that of the commercially available bread but their flavours and textures were quite different at all levels of substitution.

Keywords:  Proximate composition, Sensory evaluation,