Nutritional Evaluation of Breadfruit and Beniseed Composite Flours

Peters Henry^1, , Mgbang John Edward², Essien N. A.² and Ikpeme Christine Emmanuel¹

¹Department of Food Science and Technology, University of Calabar, Calabar, Cross River State, Nigeria

²Department of Biochemistry, University of Calabar, Calabar, Cross River State, Nigeria

Cite this paper:
Peters Henry, Mgbang John Edward, Essien N. A. and Ikpeme Christine Emmanuel. Nutritional Evaluation of Breadfruit and Beniseed Composite Flours. American Journal of Food Science and Technology. 2016; 4(6):182-187. doi: 10.12691/ajfst-4-6-5

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 (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.

Keywords:
breadfruit flour beniseed flour functional quality

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