Science and Education Publishing American Journal of Food Science and Technology 2333-4835 4 6 2016 10 15 Nutritional Evaluation of Breadfruit and Beniseed Composite Flours 182 187 EN Peters Henry Department of Food Science and Technology, University of Calabar, Calabar, Cross River State, Nigeria Mgbang John Edward Essien N. A. Ikpeme Christine Emmanuel AJFST2016465 10.12691/ajfst-4-6-5 2016 4 19 2016 9 19 2016 10 13 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 (Artocarpus altilis) and beniseed (Sesame indicum) 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<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<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.