Abstract:
Purpose : Breadfruit is a highly perishable. underutilized fruit and needs more attention because of its nutritional qualities. The study was carried out to investigate the effects of wheat floursubstitution with breadfruit flour In doughnut production. Research Method : The breadfruit was washed. peeled. sliced. blanched, cooled. drained at a temperature of 65°C in cabinet dryer and milled into flour and blended with wheat flour at diffierent ratios (100:0, 90:10. 80:20. 70:30. 60:40 and 50:50 respectively). Doughnut was produced from the composite flour using straight dough method and was analyzed for proximate composition (moisture, ash, protein, fat. crude fibre and carbohydrates), physical properties (weight• volume, specific volume, crust and crumb colour) and sensory attributes (colour. aroma. taste. texture and overall acceptability). Findings : Range of values for moisture• ash• protein, fat• crude fibre and carbohydrates were 19.3-30.9%. 2.00-2.28• 2.98-12.0% 26.9-35.2% 1.76.4.79% and 26.4-35.5% respectively. The physical properties of the doughnut decreased with addition of breadfruit flow: The weight. volume and specific volume were within the range of 87.5-120.4g. 35.2-100.6ml and 0.40-0.84cm3/g. Range of values for Lightness (V). redness (as) and yellowness (b*) of doughnut crust were: 25.3 to 60.3. 10,1 to 20.0 and 26.9 to 39.4 while that of the doughnut crumb were 59.4 to 79.4. 1.41 to 2.54 and 24.4 to 35.3 respectively. Originality/Value : The sensory score for wheat-breadfruit composite doughnut decreased and this suggests that wheal-breadfruit composite flour had a pronounced effect on the doughnut. However: 6r:tad:flour could be incorporated up to 50% level in the formulation of doughnut without affecting Its overall acceptability and this will go a long may In saving the cost of production and improved quality.
