Comparative proximate composition and functional properties of flour and composites from breadfruit (Artocarpus altilis) (Parkinson) Fosberg

Abstract

Artocarpus altilis commonly known as breadfruit, its usage is limited due to the high moisture content of the fresh fruit thus making storage difficult, hence the need for conversion into more storable product with increased versatility. A. altilis was processed to obtain breadfruit flour and the flour produced was mixed in different ratio (100:0; 80:20; 60:40; 40:60; 20:80; 0:100) with wheat flour to obtain composites. The proximate and functional characteristics of the composites were evaluated and compared with the whole (breadfruit) flour and wheat flour. The results of the proximate analysis showed that the fiber, ash and moisture contents increased significantly (P<0.05) with increase in the breadfruit flour substitution while the protein content increase was not significant. Wheat flour has the highest carbohydrate, total energy and fat contents and the values decreased significantly (P<0.05) with increase in breadfruit flour substitution. The bulk density, solubility and the water binding capacity also decreased with increase in the breadfruit flour substitution while the swelling power increased significantly (P<0.05). These findings indicate that breadfruit is a potential source of highly nutritious flour and can possibly serve as an alternate source of flour for diabetic patients and for individuals that are sensitive to wheat flour.