Quality evaluation of flour blends and biscuits produced from breadfruit and lima bean flours

Abstract

This study investigated the nutritional composition and physicochemical properties of breadfruit based flour blends as a way of showcasing its potential as an alternative intermediate food material in the production of some foods on the diet list of developing countries. Breadfruit was processed into flour and its flour was substituted with lima bean flour (0 – 40%). Proximate and amino acid composition, functional and pasting properties of the flour blends were determined using standard methods. Antioxidant activity, physical properties and sensory acceptability of biscuits produced from the flour blends were also evaluated using standard methods. Wheat biscuit served as control. The results revealed that protein ranged from 6.67 to 9.14%, fat 0.54 – 1.51%, ash 1.85 – 3.07%, crude fibre 4.62 – 4.98% and carbohydrate 68.23 – 80.58%. All essential amino acids were present in the flour blends constituting 34.86 -40.03% of the total amino acid present. There were significant variations in the functional and pasting properties. Biscuits produced from the flour blends exhibited appreciable radical scavenging ability and reducing power; DPPH values were 9.67 – 78.01%, ABTS 0.016 – 0.0216 mM/g and FRAP 1.03 – 14.56 mg/g. Biscuit produced from breadfruit flour with inclusion of 20% lima bean flour showed comparable overall acceptability with the control.