Production and Characterization of Breadfruit (Artocarpus altilis) Bread Flour
Authors
-
Azonwakin Rodrigue Akotegnon
Nutritional Sciences Laboratory, Department of Food Sciences and Nutrition, Guinean Higher School of Tourism and Hospitality, Conakry, Guinea
- Karl T. Assogba Laboratory of Microbiology and Food Technologies, Faculty of Sciences and Technologies (FAST), Abomey-Calavi University (UAC), 04 BP 1107, Cotonou, Republic of Benin
- Euloge Oscar Manhognon Faton Laboratory of Plant Physiology and Study of Environmental Stresses, Research Unit in Phytopathology and Plant Protection, Faculty of Sciences and Technologies (FAST), University of Abomey-Calavi (UAC), Republic of Benin
- Fatoumata Bah Laboratory of Pharmacology and Improved Traditional Medicines, Department of Animal Physiology, Faculty of Science and Technology, University of Abomey-Calavi, BP 526, Cotonou, Republic of Benin
- Assirius Kotomale Laboratory of Pharmacology and Improved Traditional Medicines, Department of Animal Physiology, Faculty of Science and Technology, University of Abomey-Calavi, BP 526, Cotonou, Republic of Benin
- Clémentine Michodjehoun Laboratory of Pharmacology and Improved Traditional Medicines, Department of Animal Physiology, Faculty of Science and Technology, University of Abomey-Calavi, BP 526, Cotonou, Republic of Benin
- Steven Ckokki Laboratory of Pharmacology and Improved Traditional Medicines, Department of Animal Physiology, Faculty of Science and Technology, University of Abomey-Calavi, BP 526, Cotonou, Republic of Benin
- Farid Baba-Moussa Laboratory of Microbiology and Food Technologies, Faculty of Sciences and Technologies (FAST), Abomey-Calavi University (UAC), 04 BP 1107, Cotonou, Republic of Benin
DOI:
https://doi.org/10.3923/pjn.2025.38.45Keywords:
Benin, breadfruit, bread-making, cassava roots, food formulations, wheat flourAbstract
Background and Objective: The breadfruit, a plant native to Indonesia, is endangered in Benin due to limited data on its use. The general objective of this study was to characterize the flour of breadfruit and its suitability for use in bread formulas. Materials and Methods: Physico-chemical analysis of breadfruit flour was carried out. Water, ash, protein and fiber contents of breadfruit flour was determined. The breadfruit flours were used to make formulations first with wheat flour only and secondly with wheat flour and cassava flour. The flour mixtures were characterized and used in the production of French-type bread. Results: The flour of the breadfruit contains on average 2.487% proteins, 2.875% ash and 3.01% fibers. Its water content is 3.18%. Of all the formulations (10, 15, 20, 25 and 30%) made with the flour of the breadfruit, only the formulation with 10% of the flour of the breadfruit gave a better bread and more appreciated by the panelists. In the formulations in which cassava flour and breadfruit flour was used in the same proportions, only bread with 10% of the cassava flour and breadfruit flour was little appreciated by the panellists. Conclusion: The formulation made with 10% of the breadfruit and wheat flour was the most suitable.
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