Assessing the suitability of bread fruit flour for product development

Abstract

Processing the perishable starchy fruit into flour provides a means to expand the use of the bread fruit. The purpose of this research was to develop pasta using breadfruit flour at 10% and 20%, the sensory qualities of the breadfruit pasta product by sensory evaluation and to evaluate the nutritional composition. Sensory evaluation indicates that wheat flour incorporated pasta with breadfruit flour was highly acceptable. Dehydrated chunks from bread fruit was developed by using solar and cabinet drying. The breadfruit pasta product can provide a nutritious, appealing and inexpensive food source.