Journal ArticleDOI
Performance of African breadfruit (Treculia africana Decne) seed flour in bread making
TLDR
In this article, the effect of substituting wheat flour with flour from roasted African breadfruit (Treculia africana Decne) seeds at levels of 0-25% was investigated for its effect on bread making properties.Abstract:
Replacing wheat flour (WHF) with flour (ABF) from roasted African breadfruit (Treculia africana Decne) seeds at levels of 0-25% was investigated for its effect on bread making properties. Resistance to extension (R), extensibility (E) and mechanical work for deformation (W) of doughs prepared from the blends were studied using a Chopin alveograph. Loaves were prepared using the straight-dough bread baking procedure and evaluated for loaf volume, loaf weight, loaf height and sensory characteristics. There were no significant (p 0.05) differences between WHF and blends containing 5-10% ABF in the alveograph values for R, E, and W. Up to 10% substitution of WHF with ABF produced bread with crust color, crumb color, crumb texture, loaf height and loaf volume similar to the control. Use of higher levels (15-25%), however, resulted in reduction in these quality attributes. Addition of ABF at levels above 5% was detrimental to bread flavor.read more
Citations
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Journal ArticleDOI
Preparation of a Breadfruit Flour Bar.
Carmen L. Nochera,Diane Ragone +1 more
TL;DR: Nutritional labeling indicates that the breadfruit bar is high in carbohydrates and low in fat, and sensory evaluation indicates that 81% of the panelists found the bar acceptable while 19% disliked the bar.
Journal Article
The ability of Zea mays ears (Young Corn) powder in enhancing nutritional composition and changing textural properties and sensory acceptability of yeast bread
J. Y. Lim,W. L. Wan Rosli +1 more
TL;DR: Breads with 4% addition of young corn powder were considered to be acceptable and potentially used in improving nutritional composition without changing sensory score and texture profile analysis indicated that addition of YCP up to 6% not significantly affected the springiness but significantly decreased cohesiveness.
Journal ArticleDOI
Application of HACCP to post-harvest processing of African breadfruit Treculia africana Decne in Nigeria
Ego U. Okonkwo,Ozioma N. Ubani +1 more
TL;DR: In this paper, the authors determined the processing stages of African breadfruit seeds from June to November, 2009 and identified the hazards and critical control points in these stages, which will be useful in recommendations to the processors concerning the need for high quality and safe products.
Journal ArticleDOI
Effect of Parboiling on the Composition and Physicochemical Properties of Treculia africana Seed Flours
L. M. Nwokocha,J. O. Ugbomoiko +1 more
TL;DR: In this paper, the effect of parboiling on the composition and physicochemical properties of treculia africana seed flours has been investigated, and the effect varied from one tree source to another and the results showed that parboiled increased the pasting temperature, reduced the viscosity peak and stabilized the resultant paste to breakdown.
Journal Article
Socio-economic contribution of African breadfruit ( Treculia africana Decne) toward sustainable livelihood in eastern, Nigeria
TL;DR: In this paper, the authors examined the level of income generation, processing, distribution of sales as well as the importance of Treculia africana to food security in Southeastern Nigeria in 2015.
References
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Journal ArticleDOI
Dough mixing and breadmaking properties of quinoa‐wheat flour blends
TL;DR: This paper evaluated the effect of quinoa meal or flour on bread making properties and liking of the bread by a small panel, and found that 10% inclusion of flour or water extracted meal may have potential for further investigation.
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