Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends

The chemical composition and functional properties of African breadfruit kernel flour (ABKF), wheat flour (WF) and their blends were determined. Cookies prepared from the blends were evaluated for their protein contents, physical and sensory characteristics. The flour blends had higher protein, fat and ash contents than WF. The level of these nutrients improved with increased amounts of ABKF in the blends. Foaming, water and oil absorption capacities of the flour blends increased, while the foam stability decreased with increased level of ABKF. The protein contents of the composite flour cookies were higher than that of the all WF cookie. There were no significant differences (P (greater than) 0.05) in the flavour of the composite flour cookies and that of all WF cookies. However, sensory scores differed significantly (P (less than) 0.05) amongst them for colour, texture and overall acceptability.