Journal of Food Technology

Year: 2007
Volume: 5
Issue: 1
Page No. 42 - 48

Effect of Malting African Breadfruit, (RespectivielyTreculia african) Seeds on Flour Properties and Biscuit Sensory and Quality Characteristics as Composite

Authors : T.U. Nwabueze and A.C. Atuonwu

Abstract: African breadfruit seeds were divided into two portions. One portion was steeped for 36 h at room temperature while the other was unmalted. Seeds were allowed to germinate for 72 h after which the sprouts were destroyed. Malting yield and loss were determined. Malted and unmalted seeds were blanched at 100°C for 15min, dried at 60°C for 24 h and milled into flours in a commercial attrition mill. The resulting flours from malted and unmalted African breadfruit seeds were evaluated for composition, functional, pasting characteristics and biscuit making potentials with or without wheat flour as composite. These investigations were to assess the suitability of African breadfruit for biscuit making as sole and as composite flour with wheat as well as evaluate effect of malting on these parameters. Malting yield and loss of 81.38 and 18.60% , respectiviely were obtained. Crude protein increased with malting by 30.52% while fat and carbohydrate decreased by 29.63 and 2.93%, respectiviely. Malting decreased water absorption capacity, bulk density and gelatinization temperature but increased oil absorption and flour viscosity on cooling to 50°C. It improved sensory characteristics of biscuit made from African breadfruit flours but not to the extent of the more familiar and popular biscuit from wheat formulation. A weight range of 0.55-0.60 kg and 0.35-0.63 kg were required to break biscuits made from malted and unmalted breadfruit flour composite while biscuit dough made with the composite (20-80%) increased by 42.50 and 64.53% in volume, respectiviely.

How to cite this article:

T.U. Nwabueze and A.C. Atuonwu , 2007. Effect of Malting African Breadfruit, (RespectivielyTreculia african) Seeds on Flour Properties and Biscuit Sensory and Quality Characteristics as Composite. Journal of Food Technology, 5: 42-48.

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