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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9744

Title: Expanding Breadfruit Utilization and its Potential for Pasta Production
Authors: Oduro, Ibok
Ellis, William Otto
Narh, S.T.
Issue Date: Mar-2007
Publisher: Discovery and Innovation
Citation: Discovery and Innovation Volume 19 (AFORNET Special Edition No. 3) March 2007 ISSN 1015-079X pp 181 — 276
Abstract: Breadfruit, Artocarpus altilis, is a crop that can be made into flour and use in the production of flour based foods. This study aimed to increase the utilization of breadfruit and add value to the crop. The composite flours were evaluated for physiochemical properties and proximate composition. Sensory analysis was conducted on the pasta samples to access the preference of the products. Results showed that there was significance difference among composite samples (P<0.05) for all the variables. There was increase in crude fat, crude fiber, ash and carbohydrate content with increase in percentage substitution of non-wheat flour. The same trend was observed in swelling power, solubility and water binding capacity for flour composites. A decrease in moisture content, protein content, LGC and bulk density was observed for flour samples from 10% to 50% substitution of non-wheat flour. Pasta made from 70% wheat and 30% breadfruit was the most preferred. Therefore Breadfruit can be used in composite as an alternative source for pasta production.
Description: This Article was published by Discovery and Innovation Volume 19 (AFORNET Special Edition No. 3) March 2007 ISSN 1015-079X pp 181 — 276
URI: http://hdl.handle.net/123456789/9744
Appears in Collections:College of Science

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