Breadfruit flour in biscuit making: effects on product quality

Abstract

Breadfruit was processed into flour and used to supplement wheat flour, in the percentages of 0, 5, 10, 15, 20 and 25, for biscuit production. The proximate composition, sensory evaluation and microbiological quality, in terms of aerobic plate count, were evaluated. The crude fibre and ash contents (%) increased with increase in the proportion of breadfruit flour (BF) level, with the 25% BF level having the values of 4.98 and 6.78 respectively. Lowest values of 11.54, 24.15, and 40.80 were however observed for the biscuit with 25% BF level in terms of crude protein, ether extract and carbohydrate respectively, showing decrease with corresponding increase in the BF levels. The microbiological analysis indicated that the aerobic plate count (APC, log CFU/g) ranged between 1.00 and 1.75. The sensory evaluation showed that breadfruit supplemented biscuits (BSBs) were not significantly different (p<0.05) from whole wheat biscuits (WWB) with respect to sensory attributes of texture, appearance and general acceptability, at all levels BF supplementation. In terms of crispiness, aroma and taste, significant differences were not observed only up to 20% BF level, at the same level of probability (p<0.05). Key words: Breadfruit flour, wheat flour, proximate composition, composite biscuit, sensory evaluation, aerobic plate count.