PROXIMATE ANALYSIS AND CHEMICAL ANALYSIS OF FLOUR AND SNACKS MADE FROM BREADFRUIT
2nd Biennial Conference
Authors
Abstract
The study focused on chemical analysis of flour and cookies from breadfruit to determine their nutrient contents
and also, evaluate the acceptability of these products The breadfruit flour and cookies were in the Food
Production Unit of Home and Rural Economics Department of Oyo State College of Agriculture and Technology,
Igboora and taken to the laboratory for analysis, while acceptability was determined by the staff and students of
Home and Rural Economics Department using nine hedonic scale. The result showed that 100% Breadfruit flour
and its cookies had80% overall acceptability while both 50:50 wheat - breadfruit flour cookies and 100% wheat
flour had 100% overall acceptability. The chemical analysis result showed that !00% wheat flour cookies had the
highest protein content (6.56=0.01) while breadfruit flour cookies had the highest carbohydrate content
(18.015=0.007) as well as highest potassium (6.512=0.014) and magnesium(18.015=0.007) content but 50:50
wheat flour and breadfruit flour cookies had the highest phosphorus (4.541=0.018) content. In conclusion
breadfruit flour and breadfruit flour cookies were found to be very nutritious and well accepted in the study area.
It is recommended that breadfruit can be turned into flour and be preserved to prevent its vulnerability torapid
spoilage and encourage its usage in snacks and dishes to promote its production.
Keywords
Proximate, Chemical, Flour, Snacks, Breadfruit
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