Innovative Food Science and Emerging Technologies 4 (2003) 219–225

Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruit T.O. Omobuwajo* Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria Received 14 November 2002; accepted 7 January 2003

Abstract Breadfruit was processed into three unconventional food forms, namely into biscuits, prawn crackers and chips. The novel snack food items comprised of four biscuit samples made from wheat flour substituted with 33, 50, 67 and 100% breadfruit flour, one sample of prawn cracker made from breadfruit starch and one sample of fried breadfruit chips. These food items were subjected to proximate analyses and also comparative sensory evaluation alongside their respective commercial equivalents produced from the traditional or conventional foodstuffs. The panel of 24 people evaluated each category of sample for crispness, flavour, colour and overall preference on a 9-point hedonic scale. The proximate analyses showed that all the experimental products could contribute appreciable amounts of principal nutrients to the daily nutrient requirements of would-be consumers. Although there were statistically significant preferences (PF0.05) between the test products and their commercial equivalents with respect to some quality attributes, all the experimental products except the biscuit from the 100% breadfruit flour were adjudged to be acceptable in terms of overall quality. The data presented in this study have demonstrated the potential for the industrial exploitation of breadfruit through processing into snack food items suitable for production in fast food service systems. 䊚 2003 Elsevier Science Ltd. All rights reserved. Keywords: Snack food items; Breadfruit; Proximate composition; Sensory evaluation Industrial relevance: Although breadfruit had featured in the diet of many tropical countries at the household level for decades, its industrial applications have not been exploited. Processing of breadfruit into these fast-moving snack food items suitable for production in fast food service systems will stimulate demand for breadfruit as an industrial raw material. Furthermore, it will complement research and product development efforts in the snack food industry in particular and the entire food industry at large.

1. Introduction Breadfruit (Artocarpus communis) is a tropical fruit. It is native to Malaysia and countries of the South Pacific and the Carribean (Loos, Hood & Graham, 1981). It is now cultivated in West African countries. The tree produces fruit twice a year, from March to June and from July to September, with some fruiting throughout the year (Omobuwajo & Wilcox, 1989). The fruit is a valuable food resource on account of its high caloric content (68% starch, 4% protein, 1% fat on dry weight basis) and significant amounts of certain vitamins and minerals (Bender, 1971; Graham & De*Corresponding author. Tel.: q234-36-230-192; fax: q234-36232-401. E-mail address: [email protected] (T.O. Omobuwajo).

Bravo 1981; Loos et al., 1981). Breadfruit is extremely cheap in Nigeria as two mature fruits, each weighing approximately 1.5 kg, can be obtained for the equivalent of US 25 cents, and can feed four adults. Although breadfruit is highly nutritious, cheap and readily available in overwhelming abundance, especially at the peak of the two fruiting seasons in May and August, it has long been underexploited in Nigeria due to its low social esteem. However, breadfruit is fast gaining recognition as a staple and is being substituted for yam in the Nigerian diet because of persistent food shortages and because it can be prepared into the same food forms as yam. There is a general awareness of the potential of breadfruit in food applications as evidenced from some reports. For instance, Reeve (1973) reported on the

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commercial dehydration potential of breadfruit for use as food. Also, Olatunji and Akinrele (1978) studied breadfruit flour as a component of composite flour and concluded that at 10% substitution of wheat flour with breadfruit flour, there were no great changes in rheological dough properties and bread quality. To promote new uses for breadfruit, Loos et al. (1981) studied and documented the functional properties of the flour such as the swelling and solubility patterns as well as the viscosity and pasting characteristics. Mbajunwa (1983) investigated techno-economic aspects of vinegar production from breadfruit, while Adegoke (1988) studied and recommended the use of breadfruit flour as filler in pharmaceuticals in place of the conventional cereal-crop and tuber-crop flours. Also, Ilori and Irefin (1997) used breadfruit flour as adjunct to malted sorghum in the production of non-alcoholic beverages. The objective of this study was to develop from breadfruit, a variety of snack food items such as biscuits, prawn crackers and fried chips, which are suitable for production in fast-food service systems, and thereby promote new uses for breadfruit especially at the industrial level. 2. Materials and methods 2.1. Materials Mature, green ripe and wholesome fruits of breadfruit, plantain fingers, Irish potatoes, prawns, Lesieur pure vegetable oil (Lesieur, Neuilly-Sur-Seine, France), Pigeon brand of prawn crackers (Shanghai Liwayway Prawn Cracker & Foodstuffs Co. Ltd., Shanghai, China), Eagle wheat flour (Nigerian Eagles Flour Mills Ltd., Ibadan, Nigeria) and the other ingredients for baking the biscuits were purchased from different markets in and around Ile-Ife, Nigeria. 2.2. Preparation of breadfruit flour Ten fruits of breadfruit (weighing 14.75 kg) were peeled with a stainless steel knife, washed, sliced and ¨ ¨ diced using the Hallde dicing machine (AB Hallde, Maskiner, Sweden). The cubes were blanched at 70 8C for 5 min in a water bath (Lab-Line Instruments, Melrose Park, IL, USA), dried at 50 8C for 24 h in a Sinus cabinet dryer (Electrowarmte, Zeist, Netherlands) and milled in a Premier grinding mill (Hunt Co. Ltd., UK). The throughs of a 177 mm aperture sieve (weighing 2.84 kg) were classified as breadfruit flour. 2.3. Preparation of dough and baking of biscuits The baking formula employed in producing the experimental biscuits was a modification of the one proposed

for shortcake, a soft dough biscuit, by Whiteley (1971). The modification was by omitting ingredients that were considered optional. Thus, after omitting syrups (2% of flour weight), volatile salt or Ammonium bicarbonate (0.27%), cream powder (0.04%), vanilla essences and colour, the formula was as follows: Flour Fat Sugar Milk powder (skim) Salt Sodium bicarbonate Water

100% 30% 32% 2% 1.08% 0.4% 30–100%

500 150 160 10

g g g g 5.4 g 2g 150–500 ml (determined by the Farinograph)

The flour used in producing the five experimental biscuit samples were in ratios of wheat flour: breadfruit flour of 100:0, 67:33, 50:50, 33:67 and 0:100. The water required for mixing the dough for the biscuits were 150, 250, 325, 375 and 500 ml for 100, 67, 50, 33 and 0% wheat flour, respectively. The ingredients were formed into dough in a Z-blade mixer (Morton Machine Co. Ltd., Wishaw, Scotland). The fat and sugar were first blended for 1 min. Then the Sodium bicarbonate and salt, which were dissolved in some of the water, was added followed by the reconstituted milk. The flour was fed into the mixer and as it started to blend with the other ingredients, the remaining water was added. Mixing time was between 5 and 7 min. The dough was rolled into a continuous sheet of approximately 0.5 cm thickness and cut into rectangular shapes with a moulding shell. Baking was at 190 8C for 8–10 min in a Michael Wenze Ideal oven (Michael Wenze, Arnstein, Netherlands). 2.4. Production of breadfruit starch and prawn cracker Twelve fruits of breadfruit (weighing 17.43 kg) were washed, peeled and processed into 1=1=1 cm cubes (weighing 12.60 kg) in the Hallde dicing machine. Three batches of approximately 4 kg of the cubes were each pulped with 5 l of water in a Stephan blender (Stephan Universalmaschine, Germany) for 5 min each at speed I (slow) and speed II (fast) to make slurry. The starch milk in the slurry was separated from the fibre in a Sweco separator (Sweco Europe SA, Nivelles, Belgium) first using a 164 mm sieve followed by a 114 mm sieve in the re-run. The starch milk was allowed to settle for 12 h and the water decanted to recover the starch. The starch was made into a suspension as follows: Starch Prawn meat (milled) Salt Monosodium glutamate Water

100% 5% 4% 0.5% 600%

500 g 25 g 20 g 2.5 g 3000 ml

T.O. Omobuwajo / Innovative Food Science and Emerging Technologies 4 (2003) 219–225

Heating at 70 8C for 10 min gelatinised the suspension. The gelatinised starch was filled into circular moulds of approximately 5 cm diameter and dried at 60 8C for 36 h in the cabinet dryer (Electrowarmte, Zeist, Netherlands), cooled and packed into polythene bags. The dried starch flakes of 1–1.2 mm thickness had a moisture content range of 1.91–2.13%. To produce the prawn crackers, the pure vegetable oil (Lisieur, Neilly-sur-Seine, France) was first heated to boiling at 190 8C in the Friteuse dyona 6012 deep fat fryer (FAE, Netherlands). Then the starch flakes were dropped for deep-frying for 10–15 s. The flakes were puffed, floated and were removed within the stipulated frying time. 2.5. Processing of chips Fried chips were produced from breadfruit, plantain and potatoes. Preliminary experiments indicated that blanching was necessary to arrest enzymatic browning and enhance the crispness of the breadfruit and potato chips. Thus, in processing the breadfruit into chips, the fruits were washed, sliced, water blanched, allowed to drain and fried in pure vegetable oil that was first heated to boiling at 190 8C in the Friteuse dyona 6012 deep fat fryer (FAE, Netherlands). The processing of the potato and plantain into chips followed the same process as for breadfruit except that the plantain slices were not blanched.

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residual ash obtained on igniting 2 g of prepared sample in a Muffle furnace at 600 8C for 2 h. Carbohydrate content was determined by difference. All determinations were carried out in triplicates. Energy content (E) was calculated using the Atwater factor (Pearson, 1979; Obiegbuna & Baba, 2001) as: Es(9=P)q(4=F)q(4=C) 2.7. Sensory evaluation of experimental products The biscuits, fried chips and fried prawn crackers were subjected to sensory evaluation at different sessions by panels of 24 people, which comprised of an equal number of people of both sexes within the age bracket of 18–55 years. The panelists for each session had no prior information about the coded test products. For the five experimental biscuit samples, the three fried chip samples and the two prawn cracker samples, the panelists were asked to evaluate for crispness (texture), colour and flavour. Furthermore, the panelists were asked to integrate their preference for the specific attributes of texture, colour and aroma with the level of gratification elicited by the coded samples in order of overall preference. All the four sensory quality attributes were measured using the 9-point hedonic scale. The scale of values ranged from ‘Like extremely’ to ‘Dislike extremely’ corresponding to the highest and lowest scores of ‘9’ and ‘1’, respectively. The order of presentation was balanced and randomised (MacFie, Bratchell, Greenhoff & Valis, 1989) to eliminate contrast effect and positional bias. 2.8. Statistical analyses

2.6. Proximate analysis The samples of biscuits, prawn crackers and fried chips were prepared for proximate analysis by grinding approximately 400 g of the respective samples to pass through a sieve with circular openings of 1 mm diameter and mixed thoroughly. Analysis for moisture, crude fat, total ash, crude fibre, and crude protein were as prescribed in the official methods of analysis (AOAC, 1984). For moisture content determination, 2 g of the prepared sample was vacuum dried at 80 8C for 10 h, cooled and weighed. Weight loss on drying to a final constant weight was recorded as moisture content. For crude fat assay, the dried sample was extracted in a Soxhlet-type extractor with petroleum ether (boiling point 60–80 8C). The extract was dried for 30 min at 100 8C, cooled and the residual fat weighed. Crude fibre was reported as weight loss on igniting the dried residue remaining after digesting the 2 g extracted sample with 1.25% H2SO4 and 1.25% NaOH under specific conditions. Crude protein determination was by rapid distillation and titration of 2 g samples of Kjeldahl acid digests. Total ash content determination was by weighing

The sensory scores for the biscuit samples and the fried chips were each subjected to analysis of variance (ANOVA) to determine if there were statistically significant (PF0.05) preferences in sensory attributes (Kramer & Twigg, 1970). Tukey’s test was used to determine which of the samples were significantly preferred (Larmond, 1977). Since only two treatments were evaluated for the fried prawn crackers, the mean scores for each of the quality attributes of the two test samples were compared using the t-test to distinguish between statistically significant (PF0.05) preferences between the two samples. Finally, the proximate composition of the three-fried chip samples were subjected to ANOVA to determine statistically significant (PF0.05) differences. Tukey’s test was used to distinguish the differences. 3. Results and discussion 3.1. Biscuits Mean nutrient compositions and energy contents of biscuits made from wheat flour diluted with breadfruit

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flour at various levels of substitution are shown in Table 1. The biscuit from the 100% wheat flour contained 7.33% moisture and 0% crude fibre compared with the 12.55% moisture and 2.10% crude fibre contained in the biscuit made from 100% breadfruit flour. Since the levels of these two constituents were lower in the biscuits from 100% wheat flour compared with biscuits made from the 100% breadfruit flour, the expected trend is to have an increase in the level of these two constituents with increasing level of substitution with breadfruit flour. Conversely, the levels of protein and total ash were higher in the biscuits from 100% wheat flour compared with biscuits from the 100% breadfruit flour. The expected trend with respect to protein and total ash therefore will be to have a decrease in the level of these nutrients with increasing level of substitution with breadfruit flour. The data presented in Table 1 in respect of the four aforementioned constituents did not deviate from the expected trend save for the moisture content of the biscuit with 67% substitution with breadfruit flour. This minor deviation might be due to increased moisture loss occasioned by the slight scorching recorded with the batch. Furthermore, the general trend observed in the moisture content of the biscuits were probably due to the fact that wheat flour required less water for mixing when compared with the breadfruit flour. Specifically, the total water required for mixing the dough for the biscuits were 150, 250, 325, 375 and 500 ml for 100, 67, 50, 33 and 0% wheat flour, respectively. This observed trend was in agreement with the findings by Olatunji and Akinrele (1978) of an increase in water absorption by wheat flour, during dough development, with increasing level of substitution with tropical tuber and breadfruit flours. The fat content of the biscuits did not appear to vary much since the same quantities of fat were added. The little variations in fat contents may be due more to variations in moisture contents. The carbohydrate contents of the biscuits also did not vary much as the little variations may be due to variations in moisture contents. Generally, the energy content of the

Table 2 Mean sensory scores for the biscuits Sensory quality Crispness Colour Flavour Overall preference

Wheat flourybreadfruit flour 100:00

67:33

50:50

33:67

0:100

LSD*

7.83a 8.17a 7.83a 8.04a

7.63a 7.50a 8.13a 7.20ab

6.96ab 7.17b 6.67b 6.75b

6.46b 5.58a 6.20b 6.42b

4.96c 5.00c 4.90c 4.88c

1.08 0.89 1.15 1.22

abc There are statistically significant preferences (PF0.05) of one sample over the other(s) with respect to a particular sensory quality if values in the same row carry different superscripts; that is if calculated t-value)tabulated t-value. * Least significant difference.

biscuits were within the range of 4.06–4.42 kCalyg. This means that a pack of four biscuits weighing roughly 40 g will supply between 162 and 176 Calories or roughly 3–6% of the estimated energy requirement of 2500–5000 Calyday for an adult male. The analyses of the mean sensory scores for the biscuits are shown in Table 2. A cursory look at the table shows that except for the biscuit made from 100% breadfruit flour, the hedonic scores of all the biscuits were generally high indicating a strong consumer appeal for four out of the five samples. Specifically in terms of crispness, biscuits from 100 and 67% wheat flour were both scored 7.83 and 7.63 or close to ‘Like very much’, respectively, ahead of the biscuits from 50 and 33% wheat flour which were scored 6.96 and 6.46 or close to ‘Like moderately’ and ‘Like slightly’, respectively. The biscuit from 100% breadfruit flour was scored 4.96 or close to ‘Neither like nor dislike ’ thus coming last. Furthermore, in terms of crispness, the biscuits from 100, 67 and 50% wheat flour were significantly preferred (PF0.05) to the other two samples, while the biscuits from 50 and 33% wheat flour were significantly preferred (PF0.05) to the sample from 100% breadfruit flour. Similar specific analyses for the sensory attributes of colour and flavour have been made and are as shown in

Table 1 Proximate composition of the biscuits Constituents

Wheat flourybreadfruit flour 100:0

Moisture (%) Protein (%) Fat (%) Crude fibre (%) Ash (%) Carbohydrate (%)*** Energy (Kcaly100 g) *

7.33"0.04 10.04"0.13 14.98"0.25 0** 0.90"0.07 66.75"0.99 441.98

*

67:33

50:50

33:67

0:100

7.48"0.11 7.88"0.21 14.43"0.25 0.53"0.04 0.85"0.01 68.83"1.12 428.71

9.13"0.30 6.59"0.01 14.83"0.11 1.00"0.28 0.83"0.04 67.62"1.30 430.31

6.55"0.21 5.59"0.02 14.38"0.44 2.00"0.63 0.83"0.04 70.65"1.66 434.38

12.55"0.11 3.65"0.01 13.50"0.56 2.10"0.21 0.75"0.07 67.45"1.19 405.90

Mean"standard deviation. Zero indicates that the amount of a constituent is probably none or too small to measure. *** Estimated by difference. **

T.O. Omobuwajo / Innovative Food Science and Emerging Technologies 4 (2003) 219–225 Table 3 Proximate composition of the fried prawn crackers Constituents

Prawn crackers Commercial

Moisture (%) Protein (%) Fat (%) Crude fibre (%) Ash (%) Carbohydrate (%)*** Energy (Kcaly100 g)

1.93"0.18 2.57"0.13 32.19"1.31 0** 0.68"0.18 62.63"1.66 550.51

Experimental *

1.35"0.07 6.16"0.32 46.61"2.50 0** 1.38"0.23 44.50"2.12 662.13

*

Mean"standard deviation. Zero indicates that the amount of a constituent is probably none or too small to measure. *** Estimated by difference. **

Table 2. In terms of overall consumer preference however, the biscuit from 100% wheat flour was scored 8.04 or ‘Like very much’, the biscuit from 67% wheat flour was scored 7.20 or ‘Like moderately’, the biscuit from 50% wheat flour was scored 6.42 or ‘Like slightly’ while the biscuit from 100% breadfruit flour was scored 4.88 or close to ‘Neither like nor dislike’. Furthermore, in terms of overall consumer preference, the biscuits from 100 and 67% wheat flour were significantly preferred (PF0.05) to the other three samples, while the biscuits from 67, 50 and 33% wheat flour were significantly preferred (PF0.05) to the biscuit from 100% breadfruit flour. Thus, a descending order of overall preference can be established starting from the biscuit from 100% wheat flour and terminating with biscuit from 100% breadfruit flour. More importantly, these results indicate that there were no discernible differences in the specific attributes of crispness, flavour and overall preference between the biscuits from the 100 and 67% wheat flours whereas biscuit from the 100% breadfruit flour was much poorer. 3.2. Prawn crackers The proximate compositions of the commercially and experimentally produced prawn crackers are shown in Table 3. The moisture content of 1.93% in the commercial cracker was higher than the 1.35% moisture in the experimental cracker. However, the experimental product contained 6.16% protein, which is more than double the 2.57% protein contained in the commercial product. Similarly, the ash content of 1.38% in the experimental product was more than double the 0.68% ash contained in the commercial product. Since the crackers were produced basically from starch flakes and prawn meat, the observed trend in protein and ash content would appear to suggest that the experimental product contained more prawn meat than the commercial product. Interestingly, both products contained either negligible or no amount of crude fibre. It will therefore be

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necessary to provide consumer information as to the desirability of using these products in conjunction with other food products with a reasonable content of dietary fibre. The dried starch flakes contained no fat; therefore the fat contents in both products were derived from the frying oil. The higher fat content in the experimental product would appear to suggest that the experimental product absorbed more oil due to the peculiar swelling and liquid absorption characteristics of the breadfruit starch at elevated temperature (Loos et al., 1981). Relatedly, the energy content of the experimental product was higher than that of the commercial product. The mean sensory scores as well as the analyses of the scores for the two prawn crackers are shown in Table 4. In terms of crispness, the commercial cracker was scored 7.70 or close to ‘Like very much’ ahead of the experimental cracker which was scored 7.33 or ‘Like moderately’. Furthermore, the commercial product was significantly preferred (PF0.05) to the experimental product in terms of crispness. Also, the above trend was essentially repeated for the attribute component of colour. However, in terms of flavour, the reverse was the case. The experimental cracker was scored close to ‘Like very much’ ahead of the commercial cracker which was scored ‘Like moderately’. Also, the experimental product was significantly preferred (PF0.05) to the commercial product in terms of flavour. The higher fat absorbed by the experimental product would therefore appear to have impinged negatively on the crispiness as well as the appearance characteristics of the product. Further, the higher flavour rating of the experimental product would appear to support the hypothesis that it contained a higher level of prawn meat. Although the commercial product was scored higher than the experimental product in terms of overall preference, there was no statistically significant difference (PF0.05) in overall preference between the two products. Also, it is noteworthy that the hedonic scores for the two crackers were generally high indicating strong consumer appeal for both products. Table 4 Mean sensory scores for the fried prawn crackers Sensory quality

Crispness Flavour Colour Overall preference ab

Prawn crackers Commercial

Experimental

t-calculated*

7.70a 7.09b 7.85a 7.76a

7.33b 7.89a 6.59b 7.48a

2.45 3.49 4.32 1.69

There is statistically significant preference (PF0.05) of one sample over the other with respect to a particular sensory quality if values in the same row carry different superscripts; that is if calculated tvalue)tabulated t-value. * Calculated t-value (tabulated t-values2.07).

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3.3. Fried chips

Table 6 Mean sensory scores for the chips

Comparative nutritive values of fried chips made from potato, breadfruit and plantain are shown in Table 5. When compared with potato and plantain chips (the other starchy foods commonly eaten in the tropics) breadfruit chips contain appreciable amounts of the principal nutrients. With respect to protein, it is as good as plantain. Moreover, it is quite high with respect to crude fibre. These results agree with the findings of Graham and De-Bravo (1981) and Ilori and Irefin (1997) on the comparative value of breadfruit and other starchy foods such as potato, cassava, plantain, banana, corn and yam, which are commonly eaten by natives of the tropics. Generally, the energy content of the breadfruit chips was higher than those of potato and plantain chips. This may be due to the higher oil absorption of the breadfruit starch at elevated temperature that was discussed earlier. The mean sensory scores and analyses of the scores for the fried chips are shown in Table 6. The plantain chips was scored 7.88 or close to ‘Like very much’ for crispness ahead of the potato and breadfruit chips which were scored 7.42 and 6.79 or ‘Like moderately’, respectively. The statistical analysis further showed that the plantain and potato chips were significantly preferred (PF0.05) to the breadfruit chips in terms of crispness. In terms of colour, all the chips were scored either as or close to ‘Like moderately’. Moreover, there were no statistically significant preferences (PF0.05) between the three chips. In terms of flavour however, the plantain chips was scored close to ‘Like very much’ ahead of the breadfruit and potato chips which were scored 7.46 and 6.96 or ‘Like moderately’, respectively. The flavour scores might have been influenced by the appearance of the pleasant raw flavour of breadfruit and plantain in the products. The appearance of the raw flavours of cassava, breadfruit and plantain had been reported in

Sensory quality

Crispness Colour Flavour Overall preference

Fried chips Potato

Breadfruit

Plantain

LSP*

7.42a 6.96 6.96b 6.83b

6.79b 7.13 7.46a 7.29b

7.88a 7.46 7.96a 7.88a

0.54 NSP** 0.55 0.59

ab

There is statistically significant preference (PF0.05) of one sample over the other(s) with respect to a particular sensory quality if values in the same row carry different superscripts; that is if the difference of two mean scores GLSP. * Least significant preference (PF0.05). ** No statistically significant preference (PF0.05) because calculated F-ratio through analysis of variance (ANOVA)-tabulated Fratio.

the wort samples produced from each of these raw materials by Ilori and Irefin (1997). Interestingly, this phenomenon was not observed in the wort derived from potato. Finally, in terms of overall preference, the plantain chip was scored 7.88 or close to ‘Like very much’, the breadfruit chip was scored 7.29 or ‘Like moderately’ while the potato chip was scored 6.83 or ‘Like slightly’. Moreover, the plantain chips was significantly preferred (PF0.05) to the breadfruit and potato chips in terms of overall preference. However, the hedonic scores for the three chips were generally high indicating strong consumer appeal for the three products. 4. Conclusions Although, breadfruit had featured in the diet of many tropical countries at the household level for centuries, there is a low level of awareness about the commercial potential of breadfruit in food applications. The data presented in this study have demonstrated the potential

Table 5 Proximate composition of the fried chips Constituents

Moisture (%) Protein (%) Fat (%) Crude fibre (%) Ash (%) Carbohydrate (%)**** Energy (kCaly100 g)

Fried chips* Potato

Breadfruit

Plantain

LSD**

18.85"0.42b 7.62"0.01c 24.62"0.26b 2.85"0.57a 0.98"0.06b 45.08"2.32a 432.38

9.80"0.42a 2.83"0.02b 33.78"0.11c 7.30"0.49a 0.70"0.07c 45.59"2.88a 497.70

10.40"0.21a 2.67"0.01a 12.47"0.26a 0.98"0.04a 0.68"0.04a 72.80"3.25b 414.11

1.49 0.06 0.91 1.00 NSD*** 2.24

abc There is statistically significant difference (PF0.05) between one chip sample and the other(s) with respect to a particular constituent if values in the same row carry different superscripts; that is if the difference of two mean scores GLSD. * Mean"standard deviation. ** Least significant difference (PF0.05) *** No statistically significant difference (PF0.05) because calculated F-ratio through analysis of variance (ANOVA)-tabulated F-ratio. **** Estimated by difference.

T.O. Omobuwajo / Innovative Food Science and Emerging Technologies 4 (2003) 219–225

for the production of a variety of fast-moving snack food items namely biscuits, prawn crackers and chips from breadfruit. Processing of breadfruit into these fastmoving snack food items suitable for production and distribution in fast food service systems will enhance food security in many tropical countries where breadfruit is a staple, and also stimulate demand for breadfruit as an industrial raw material. 5. Nomenclature C: E: F: P:

Carbohydrate content (%) Enrgy content (Kcaly100 g) Fat content (%) Protein content (%)

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