Microbiological, Proximate Analysis And Sensory Evaluation Of Baked Products From Blends Of Wheat-Breadfruit Flours

The possibility of making bread of good nutritional, microbiological and sensory qualities from blends of wheat-breadfruit flours was examined. Blends of wheat flour (WF) with percentages of 0, 5, 10, 15, 20 and 25 of breadfruits flour (BF) were used in the production process. The proximate analysis, sensory evaluation and aerobic plate count (APC) of the bread samples were determined. The result of the proximate analysis of the whole wheat bread (WWB) and composite bread samples showed that crude protein contents (%) of 7.54 was recorded for the WWB while 7.33, 7.06, 6.97, 6.81 and 6.72 were recoded for the 5, 10, 15, 20 and 20 % breadfruit-wheat composite bread (BWCB). This shows that the crude protein decreased with increase in the BF substitution levels. A contrast trend was observed in the crude fibre contents (%) with the lowest value of 0.04 being recorded for the WWB and the highest value of 3.27 was obtained for the 25% BWCB. The ether extract (%) also decreased with corresponding increase in the BF levels, the WWB had the highest value of 1.10 while the lowest content of 0.75 was recorded for the 25% BWCB. The percentage ash contents of 0.65, 0.95, 1.14, 1.22, 1.41 and 1.70 were obtained for the percentages of 0, 5, 10, 15, 20 and 25 BF substitution levels. A similar trend was observed in the moisture content (%), ranging from 30.50 and 33.97. The percentage carbohydrate contents decreased with increase in the BF substitution, with the highest value of 60.17 being recorded for the WWB (0% BF Level). The sensory evaluation indicated that the composite breads were not significantly different (p