COMPARATIVE AND PROXIMATE ANALYSES ON THE PRODUCTION OF SNACKS USING WHEAT AND BREADFRUIT FLOUR FORTIFIED WITH GINGER IN DIFFERENT RATIO
2nd Biennial Conference
Authors
Abstract
This project work hinges on comparative and proximate analysis on the production of snacks using breadfruit
and wheat flour fortified with ginger extract. The cake and meat pie were subjected to sensory analysis and
samples were taken to laboratory to know the nutritional qualities. The cake and meat pie were produced using
processed breadfruit flour, wheat flour, ginger extract and other ingredients like sugar, flavoring, rising agent,
eggs, and margarine. The cake and meat pie samples were assessed in term of taste, flavor, colour, texture, and
overall acceptability by using twenty (20) respondents consisting members of staff both academic and non
academic of Oyo State College of Agriculture and Technology,igboora,9 point hedonic scale ranging from like
extremely(9) to dislike extremely(1).The result of sensory evaluation shows that 55%of the respondents accepted
the cake which is of 50% wheat flour and 50% breadfruit flour and the proximate analysis result shows that meat
pie made from wheat flour 50% and 50% breadfruit flour had highest value of 12.38 with lowest value of 8.39
also cake (90:10), had highest value of 15.26 and 0.28in crude fibre, meat pie(50:50)had highest of 3.95 of ash,
cake (50:50)had 7.78. Moisture content of meat pie (90:10) had highest of 96.22in dry matter and 70.96 in
carbohydrate content. It is recommended that food processor should produced snacks from breadfruit flour and
wheat flour to maximize degree of likeness of consumers.
Keywords
Proximate, breadfruit, wheat, flour, cake, meat pie, production
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