@article{ajfst2016465,
author={{Henry, Peters and Edward, Mgbang John and A., Essien N. and Emmanuel, Ikpeme Christine},
title={Nutritional Evaluation of Breadfruit and Beniseed Composite Flours},
journal={American Journal of Food Science and Technology},
volume={4},
number={6},
pages={182--187},
year={2016},
url={http://pubs.sciepub.com/ajfst/4/6/5},
issn={2333-4835},
abstract={This study assessed the chemical composition, functional, mineral, and anti-nutritional properties of composite flour produced from breadfruit and beniseed. Matured and freshly harvested breadfruit <i>(Artocarpus altilis) </i>and beniseed <i>(Sesame indicum) </i>were obtained from a local market in Calabar. Three blends were prepared by homogenously mixing breadfruit flour and beniseed flour in the percentage proportions as 70:30 (sample B), 80:20 (sample C), and 90:10 (sample D) while 100% wheat flour (sample A) was used as control. Proximate, functional, mineral, and anti-nutritional properties of the composite flour were examined using standard methods. Results obtained indicated that the chemical composition of the composite flour ranged from 25.40 to 36.23mg/100g moisture, 19.63 to 22.33mg/100g protein, 19.33 to 26.23mg/100g fat, 2.37 to 8.82mg/100g ash, 0.33 to 3.25mg/100g crude fibre, 65.73 to 141.67mg/100g calcium, 62.74 to 138.80mg/100g magnesium, 117.13 to 834.36mg/100g sodium. Residual anti-nutrients in the composite flour ranged from 3.30 to 7.94mg/100g oxalate and 0.26 to 0.79mg/100g phytate. The functional properties of the composite flour ranged from 140.8 to 170.03g/ml water absorption capacity, 0.76 to 4.79g/ml bulk density and 145.0 to 170.10g/ml oil absorption capacity. Sample B (70:30 ratio of breadfruit flour and beniseed flour) showed significant (p&lt;0.05) improvement in the chemical composition, functional, and mineral properties of the flour when compared to the other substitution levels and control There was significant (p&lt;0.05) reduction of anti-nutrients in sample B compared to the other substitution levels and control. The result has shown that sample B (70:30) composite flour showed improved chemical composition and could be utilized for product development in different food system.},
doi={10.12691/ajfst-4-6-5}
publisher={Science and Education Publishing}
}