Studies on the baking properties of non-wheat flours – I. Breadfruit (Artocarpus artilis)

Abstract

The possibility of producing bread from wheat (WF)/Breadfruit (BF), composite flour has been examined. Wheat flour was supplemented with up to 50% breadfruit flour. Chemical analysis of the breadfruit flour indicated a high starch content (80.9 +/- 0.9%), a fairly high crude fibre and ash contents (1.6 +/- 0.3; 4.2 +/- 0.3%) respectively and a low protein content (4.0 +/- 0.5%). Brabender amylograph pasting viscosity of the various flour and flour blends indicated that apart from the 100% WF, 10% BF/WF blends recorded the best pasting characteristics in terms of the starch stability, gelatinization index and set back values. While the 100% BF exhibited the poorest pasting characteristics. Physical characteristics indicated that only 100% WF and 10% BF/WF were free of cracks and crumbliness, 20% and 30% BF/WF had slight cracks, while others are dense and highly cracked. This was reflected on the panellist judgment during sensory evaluation. There was no significant difference at P < 0.05 between the control (100% WF) and the composite bread samples up to 30% level of breadfruit flour. Others differed significantly.

Beyond the Bounty: Breadfruit (Artocarpus altilis) for food security and novel foods in the 21st Century

“…In products where breadfruit was used in place of wheat flour, the quality of the products often suffers when a high proportion of breadfruit flour is used. This effect is most pronounced in traditional leavened wheat breads where products containing more than 10% breadfruit flour suffer from cracking and crumbling, but in some studies was still acceptable at rates of up to 30% (Ayodele & Oginni 2002, Esuoso & Bamiro 1995, Nochera & Caldwell 1992. In the production of biscuits, a higher level of breadfruit flour security and novel foods in the 21 st Century www.ethnobotanyjournal.org/vol9/i1547-3465-09-129.pdf 141 could be used, up to 67%, before product quality suffered (Nnam & Nwokocha 2003, Olaoye et al 2007, Omobuwajo 2003.…”

“…The breadnut seed is fairly high in carbohydrates, but contains significantly higher levels of fat and protein than breadfruit flesh (Table 2-1). Breadnut can also be used to produce flour, resulting in a product rich in protein, similar or higher than that found in wheat (Esuoso & Bamiro 1995;Oshodi et al 1999). However, very few accessions have been studied to date and more work is required to evaluate the potential of the breadnut as a food resource (Ragone 1997).…”

“…The differential performance of breadfruit flour relative to wheat flour is likely due to the intrinsic differences in their chemical and physical properties. In comparison to wheat flour, breadfruit flour is relatively high in total ash and crude fiber, but low in protein (Esuoso & Bamiro 1995, Olaoye et al 2007). The relative mineral and vitamin profile is difficult to ascertain due to the high level of variation observed, and is likely dependent upon the cultivar used in the flour preparation.…”

Politik Pangan Berbasis Industri Tepung Komposit

“…Penelitian menunjukkan bahwa penambahan tepung roti buah dengan terigu pada perbandingan tertentu dapat menghasilkan komposisi dan sifat yang baik untuk jenis penggunaan tertentu (Esuoso and Bamiro, 1995). Artinya, pencampuran dua bahan atau lebih dengan berbagai tujuan dapat dilakukan sesuai dengan sifat bahan dan sifat campuran yang diharapkan (Kadam et al, 2012) Pembuatan tepung komposit dimaksudkan juga untuk meningkatkan penerimaan konsumen terhadap hasil olahan produk tertentu.…”

Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

“…e chemical analysis of breadfruit flour showed a high starch content (80.9 ± 0.9%), relatively high crude fibre and ash contents (1.6 ± 0.3% and 4.2 ± 0.3%, resp. ), a low protein content (4.0 ± 0.5%) [30], and a very low lipid content (0.51 ± 0.05%). Depending on the cultivar, bread flour contains excellent minerals, such as calcium, iron, potassium, magnesium, phosphorus, and sodium, in wide-ranging concentrations (283-1491 mg/g calcium, 6.2-21.2 mg/g iron, 7.5-16.2 mg/g potassium, 630-2281 mg/g magnesium, 846-2379 mg/g phosphorus, and 70-843 mg/g sodium) [17].…”