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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10824

Title: Breakfast Meal from Breadfruit and Soybean Composite
Authors: Oduro, I.
Ellis, W.
Sulemana, A.
Oti-Boateng, P.
Issue Date: 2007
Publisher: Discov. Innov.
Citation: Discov. Innov., 2007; Vol. 19 (AFORNET Special Edition No. 3)
Abstract: Breadfruit, Artocarpus altilis, is a nutritious and high energy fruit which is low in protein. It is underutilized for food products due to its limited product diversity but has the potential to be formulated into certain desired products such as pastries, breakfast cereals and beverages that are highly consumed. Soybean, on the other hand, is one of the cheapest and most valuable sources of protein and can, therefore, be used to fortify low protein foods. This study investigated the quality and acceptability of breakfast meals produced from various breadfruit-soybean composite flours. Blends were formulated with a soybean substitution of 10%, 30%, 50%, 70%, and 90%. The proximate composition of the blends and the acceptability of the formulated products were determined. The results showed the blends to have crude protein content between 6.85-36.59%, crude fat content of 4.44-18.12%, carbohydrate content of 33.15-77.84%, ash content of 2.32-5.06%, and energy value of 378.72-442.04 Kcal/100g. The sensory analysis showed that the formulated products were acceptable with preference more tilted towards blends with higher soybean content
Description: This article was published in Discov. Innov., 2007; Vol. 19 (AFORNET Special Edition No. 3)
URI: http://hdl.handle.net/123456789/10824
Appears in Collections:College of Science

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