Influence of breadfruit flour on physicochemical properties of the muffins

Breadfruit contains a considerable amount of starch and other nutrients. The research was conducted to determine the physicochemical and nutritional properties of muffin incorporated with breadfruit flour at 25 % (F2), 50 % (F3), 75 % (F4), and 100 % (F5). The muffin without breadfruit flour served as a control muffin (Fl). The color properties that were lightness (L*), redness (a*), and yellowness (b*) of breadfruit flour and muffin were determined using a Chroma Meter. The texture parameters of hardness, springiness, cohesiveness, resilience, and chewiness for five formulations of the muffin were determined by using Texture Profile Analyzer. The proximate composition followed Association of Official Agricultural Chemists methods and was evaluated for moisture, ash, fat, protein, and fiber content. The value of L* (55.15 to 37.65), a* (13.64 to 11.02), and b* (39.50 to 19.14) decreased with an increased percentage of breadfruit flour incorporated in the muffin. The value of resilience, cohesiveness, springiness, and chewiness of all the formulations decreased while the hardness increased as the percentage of breadfruit flour in the muffin increased. The percentage of moisture, ash, and protein content gradually increased as the percentage of breadfruit flour increased. The muffin incorporated with breadfruit flour was high in fat and fiber content. In conclusion, the incorporation of 25 % breadfruit flour was recommended to be incorporated in muffin formulation as a higher substitution of breadfruit flour gives higher hardness and chewiness but lower springiness value compared to other formulations.