Eke-Ejiofor J^1,, Friday U. B¹, Anumba N. L¹

This study investigated the glycemic indices, vitamins of flour and sensory properties of stiff dough (swallow) from processed, ripe and unripe breadfruits (Artocarpus altilis). Ripe and unripe breadfruits were processed (using five pre-treatments which include: blanching, steaming and fermentation at 12, 18 and 24 hours respectively) into ten flour samples which were evaluated for glycemic indices and vitamins. The flour were separately reconstituted into dough (swallow) and evaluated for sensory characteristics using standard methods. The glycemic index, glycemic load, beta-carotene and vitamin C content of the flour varied significantly (p>0.05) with values ranging from 31.25 to 71.50, 0.225 to 0.525, 0.503 to 4.827ug/100g, 0.002 to 0.015% except vitamin A (0.025 to 0.504 IU/100g) which had no significant difference. Sensory properties of the stiff dough showed significant (p>0.05) variations for texture (3.36 to 6.82) and consistency (4.19 to 7.08) but no significant variation in appearance (3.94 to 5.97), moldability (4.61 to 7.25), taste (4.22 to 6.72) and general acceptability (4.47 to 6.51). The work concluded that blanched, ripe breadfruits produced flour with the highest beta-carotene and vitamin A as well as stiff dough with the best overall acceptability while 12 hours treatment (fermentation) of unripe breadfruit produced flour with the lowest glycemic index and glycemic load.

breadfruit, glycemic indices, vitamins, sensory, stiff dough