Abegunde T.A^1,, Bolaji O.T¹, Adeyeye S.A^{2, 3}, Peluola-Adeyemi O.A¹

This study was conducted to investigate the chemical, functional, pasting and sensory properties of breadfruit-wheat composite flours and its cake making potentials using standard and analytical methods. Composite flour of wheat/breadfruit at different substitution ratios of (100:0%), 90:10%, 80:20%, 70:30%, 0:100%) were used to bake cake. The results revealed that there were significant difference (p≤0.05) in chemical composition (moisture, ash, fat, protein, crude fibre and carbohydrate content) and functional properties (bulk density, water absorption capacity, oil absorption capacity and swelling power) between the flour and cake samples. The cake samples had proximate composition ranging from 11.97- 14.25% moisture content, 8.36 – 12.50% protein content, 3.17 – 7.72% fat content, 1.26 – 1.76% ash content, 3.93 – 6.64% crude fibre content and 71.27 – 85.24% carbohydrate content. The functional properties of the flour samples ranged from 0.64 – 0.82 gcm^-3 bulk density, 1.50 – 3.15% water absorption capacity, 1.78 – 2.28% oil absorption capacity and 5.25 – 7.85% swelling power. The pasting properties of the flour blend ranged from 1011-1400Cp peak viscosity, 396.17 – 1318Cp. Through viscosity, 82.50 – 546.50Cp breakdown viscosity, 554-988Cp setback viscosity 1345 – 2306Cp final viscosity, 6.0 – 7.0mins peak time and 81.93 – 92.08°C pasting temperature. Sensory evaluation results showed that all the cake samples had high ratings for all evaluated attributes. The 90:10% and 80:20% of wheat bread fruit flour substitution compared favourably with control (100%WF). Cakes from other substitution levels were generally acceptable.

breadfruit, wheat, cake and quality