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Some physical and chemical properties of African pear (Dacryodes edulis) samples from nine different trees were analysed in order to determine the level of differences that exist between trees. The length of the individual fruits ranged from 39.86 mm to 80.76 mm while the weight ranged from 15.97 g to 39.36 g. Significant differences (p ≥ 0.05) were observed between the samples for all the parameters measured. Fruit density showed a negative correlation (r = -0.86) with the pulp/seed ratio. Significant differences were also observed in the proximate composition of the African pear pulp. The major components of the pulp were moisture (36.5% to 53.82%), oil (18.81% to 38.36%) and protein (11.09% to 19.19%). The pulp acidity ranged from 0.92% to 1.69% expressed as citric acid. @ JASEM

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Bakery fat is important ingrredient that affects the rheological properties of bread crumb. In this work, African black peer pulp and pulp oil were used as substitutions to commercial bakery fat 0%, 25%,50%,75% and 100% levels of substitution. The results obtained show that significant difference (p>0.05) occur between the sample and the control. The degree of differences observed in the proximate composition and sensory characteristics increased as level of pear pulp substitution increased. However, significant differences (p> 0.05) in sensory characteristics were only observed between the control and the pulp oil substituted sample at the higer levels (75%, 100%) of substitution.

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