Effects of Pawpaw (Carica papaya) Seed Flour Addition on the Quality of Wheat Bread

Abstract

The effects of pawpaw (Carica papaya) seed flour addition to wheat based bread was studied. Matured, ripen pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour with increasing level of pawpaw seed flour at 0, 2.5, 5, 7.5, 10 and 12.5% addition in wheat were prepared. Control sample was 100% wheat flour and its bread. The functional properties of the flours of wheat and pawpaw seed were determined. The proximate composition (breads and pawpaw seed flour), vitamins content and sensory attributes of the bread samples were determined using standard procedures. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Data obtained showed an increased oil absorption capacity (0.62-1.23 g/g), foaming capacity (14.54-19.88%) and a decreased water absorption capacity (1.88-1.35 g/g) and bulk density (0.78-0.41 g/cm3) with increased pawpaw seed flour addition. The proximate composition of the bread samples showed significant (p<0.05) increase in moisture (23.80-30.83%), ash (0.78-3.00%), crude fibre (0.58-1.48%), crude fat (2.20-9.68%) and crude protein (11.46-17.71%) but decrease in carbohydrate (61.19-37.31%) contents with increased pawpaw seed flour addition. The pawpaw seed flour showed proximate composition of 8.15% moisture, 7.46% ash, 5.44% crude fibre, 25.41% crude fat, 28.18% crude protein and 25.38% carbohydrate. Vitamin C (0.57-12.95 mg/100 g) and pro-vitamin A (0.26-7.37 µg/100 g) significantly (p<0.05) increased with increased pawpaw seed flour percentage while Vitamin B3 decreased with increased addition. Appearance and taste panel scores indicated that up to 5% addition of pawpaw seed flour was acceptable in bread formulation.