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AOAC (2006). Official Methods of Analysis. Association of Official Analytical Chemists. 18th edn. Washington DC, USA. Pp. 158-170.

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Article

Quality Characteristics of Breads Produced from Millet-African Bread Fruit Composite Flours

1Department of Food Science and Technology, Enugu State University of Science and Technology, P.M.B. 01660, Enugu, Nigeria


American Journal of Food Science and Technology. 2019, Vol. 7 No. 6, 169-174
DOI: 10.12691/ajfst-7-6-1
Copyright © 2019 Science and Education Publishing

Cite this paper:
Okoye J.I., Ani E.C., Anih A.C.. Quality Characteristics of Breads Produced from Millet-African Bread Fruit Composite Flours. American Journal of Food Science and Technology. 2019; 7(6):169-174. doi: 10.12691/ajfst-7-6-1.

Correspondence to: Okoye  J.I., Department of Food Science and Technology, Enugu State University of Science and Technology, P.M.B. 01660, Enugu, Nigeria. Email: okoyejoseph6@gmail.com

Abstract

The proximate, mineral and sensory properties of millet-African bread fruit composite flour breads were investigated. The blends of millet and African bread fruit flour (90: 10, 80: 20, 70:30 and 60: 40) were used in the production of composite bread samples with 100% wheat flour bread as control. The bread samples produced were evaluated for proximate, mineral and sensory properties using standard methods. The moisture, crude protein, fat, ash and crude fibre contents of the bread samples increased significantly (p<0.05) with increase in substitution with African bread fruit flour from 8.81-9.31%, 9.79-12.55%, 2.84-3.59%, 3.75-4.16% and 2.99-3.78%, respectively, while the carbohydrate decreased from 71.81- 66.61%. The mineral content of the samples showed that the calcium, phosphorus, potassium, iron and magnesium contents of the bread loaves ranged from 10.30- 13.27mg /100g, 4.53-6.39mg/100g, 5.09-7.57mg/100g, 3.97-6.11mg/100g and 3.82-5.76mg/100g, respectively. The control (100% wheat flour breads) and the composite bread samples made with 60% millet flour and 40% African bread fruit flour had the least and highest values for all the minerals evaluated. The sensory properties of the bread samples also showed that the level of likeness of the sensory attributes: crust colour, taste, crumb colour, flavour, texture and overall acceptability decreased gradually with increased substitution of African bread fruit flour. The study, however, showed that the macro and micronutrient contents and sensory properties of millet-African bread fruit composite breads could be improved by supplementing millet flour with African bread fruit flour at the levels of 10-30%, thus extending the use of non-conventional flours in the production of bread loaves.

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