Nutritional Evaluation of Breadfruit‐containing Composite Flour Products

Abstract

Composite flours containing wheat, breadfruit flour and soy protein, whey or peanut meal were formulated and incorporated into western styIe bread and biscuits. Bread containing 10% breadfruit flour and 5% whey, and biscuits containing 10% breadfruit flour and 5% soy protein were judged most acceptable in flavor, color, and texture. Breadfruit flour contained 4.4% protein and was lower in sulfur containing amino acids and higher in lysine than wheat flour. Breadfruit containing bread and biscuits had low amino acid scores. The protein efficiency ratio (PER) of the biscuit product, however, was similar to that of the casein control while the PER of bread was significantly lower. Results suggest that acceptable products can be made with composite flours containing 10% breadfruit flour.

Macroscopic and Sensory Evaluation of Bread Supplemented with Sweet-potato Flour

“…In most developing countries, wheat production is limited and wheat flour must be imported to meet local demand (Nochera and Caldwell 1992). Although the sweet potato is a common staple food in many developing countries, there are many problems related to storage and transport of the fresh roots.…”

Breadfruit (Artocarpus communis) meal: Nutrient composition and feeding value for broilers

“…BFM contains 710-859 g kg-I carbohydrates, of which almost 80% is starch (Graham and de Bravo 1981). The protein content of BFM has been reported to range from 405 to 720 g kg-I dry matter (Devendra and Gohl 1970;Gohl 1981;Graham and de Bravo 1981;Nochera and Caldwell 1992). In the work reported here, BFM was analysed for detailed chemical composition and its potential value as a source of energy in broiler diets was investigated.…”

Beyond the Bounty: Breadfruit (Artocarpus altilis) for food security and novel foods in the 21st Century

“…In products where breadfruit was used in place of wheat flour, the quality of the products often suffers when a high proportion of breadfruit flour is used. This effect is most pronounced in traditional leavened wheat breads where products containing more than 10% breadfruit flour suffer from cracking and crumbling, but in some studies was still acceptable at rates of up to 30% (Ayodele & Oginni 2002, Esuoso & Bamiro 1995, Nochera & Caldwell 1992. In the production of biscuits, a higher level of breadfruit flour security and novel foods in the 21 st Century www.ethnobotanyjournal.org/vol9/i1547-3465-09-129.pdf 141 could be used, up to 67%, before product quality suffered (Nnam & Nwokocha 2003, Olaoye et al 2007, Omobuwajo 2003.…”