Characterisation of Composition and Sensory Qualities of Pupuru Produced from Breadfruit (Artocarpus altilis) and Tigernuts Flour
Johnson Akinwumi Adejuyitan, Sulaiman Adebisi Olaniyan, Kikelomo Oyeladun Ibirinde, Elisabeth Abimbola Ojo
Asian Food Science Journal · pp. 1–8 · Published 15 Nov 2018
10.9734/AFSJ/2018/42256Abstract
Breadfruit (Artocarpus altilis) and tiger nuts are valuable crops with little or insignificant utilisation. In this work, the compositional and sensory qualities of pupuru produced from the composite flour of breadfruit and tiger nuts are characterised and reported. The substitution ratio of pupuru and tiger nut flour was 0, 10, 20, 30, 40 and 50% substitution. The composite flour was analysed for some chemical and physicochemical properties. The flour was added in boiling water and stirred continuously to form a thick paste of pupuru meal. The prepared pupuru meal was evaluated for sensory properties. The compositional analysis of the flour samples showed an increase in protein (2.75-3.73%), fat (3.25-11.48%), ash (1.07-1.43%) and fibre (3.31-5.11%) contents with increasing level of tiger nut flour. No significant change in bulk density and less water absorption capacity were observed for composite flour. Sensory evaluation of produced pupuru meal concludes that the samples with 10% substitution had a highest sensory score.
Cited by 7
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