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© 2019 by the authors; licensee Asian Online Journal Publishing Group 
 

Agriculture and Food Sciences Research 
Vol. 6, No. 1, 89-97, 2019 

ISSN(E) 2411-6653/ ISSN(P) 2518-0193 
DOI: 10.20448/journal.512.2019.61.89.97 

© 2019 by the authors; licensee Asian Online Journal Publishing Group 

    
 
 
 

 
Sensory Evaluation of Snacks Produced From Wheat-Breadfruit Flour and 
Nutritional Composition of the Flour Blends 

 
Folorunso, Adekunle A.1    
Habeeb, Aisha S. 2 
Ajayi, Odunola T.3 

 
( Corresponding Author) 

 
1,3Department of Family, Nutrition and Consumer Sciences, Faculty of Agriculture, 
Obafemi Awolowo University, Ile-Ife, Nigeria. 

 
2Department of Hospitality Management, Federal Polytechnic, Bida, Niger State, Nigeria. 

 
 

Abstract 
This study investigated sensory nutritional evaluation of snacks produced from wheat-
breadfruit flour blends. Two different snacks, meat pie and chin- chin were produced using 
three different mixing proportions (50:50,30:70 & 70:30) of wheat-breadfruit flour blends for 
each making a total of six snack samples respectively. Fresh breadfruits, wheat flour and other 
ingredients were obtained from in Ile-Ife, Osun state. The samples were presented to a 50 
member panelists to rate them on a 9-point hedonic scale and proximate analysis was also 
conducted on the flour blends using standard methods to determine their nutritional 
composition. Analysis of variance (ANOVA) was performed on the data gathered. The result 
showed that the highest value of moisture content, ash content and crude fiber content were 
observed in flour sample A (50:50), highest value of protein content, and fat content were 
observed in flour sample B (30:70) and highest value of carbohydrate content was observed in 
flour sample C (70:30). Results revealed that there are significant difference at (p<0.05) in the 
protein, fat, crude fiber, and carbohydrate content of the blends of flour. There are significant 
difference at (p<0.05) in the results for sensory evaluation of chin chin and meat pie samples.  
The highest values for chin- chin samples are 7.60, 7.74, 7.76, 7.62, and 7.84 for colour, flavor, 
taste, texture and overall acceptance respectively. And for the meat pie samples, the highest 
values are 7.56, 7.42, 7.52, 7.54, and 7.68 for colour, flavor, taste, texture and overall 
acceptance respectively. It was concluded that snack samples produced from 30% breadfruit 
flour with 70% wheat flour blend are the most preferable by the panelists.  
 

Keywords: Nutritional composition, Post-harvest loss, Imported wheat, Locally crops, Sensory analysis, Breadfruit. 

 
Citation | Folorunso, Adekunle A.; Habeeb, Aisha S.; Ajayi, 
Odunola T. (2019). Sensory Evaluation of Snacks Produced From 
Wheat-Breadfruit Flour and Nutritional Composition of the Flour 
Blends. Agriculture and Food Sciences Research, 6(1): 89-97. 
History:  
Received: 19 February 2019 
Revised: 25 March 2019 
Accepted: 29 April 2019 
Published: 4 July 2019 
Licensed: This work is licensed under a Creative Commons 

Attribution 3.0 License  
Publisher:  Asian Online Journal Publishing Group 
 

Contribution/Acknowledgement: All authors contributed to the conception 
and design of the study. 
Funding: This study received no specific financial support. 
Competing Interests: The authors declare that they have no conflict of 
interests. 
Transparency: The authors confirm that the manuscript is an honest, 
accurate, and transparent account of the study was reported; that no vital 
features of the study have been omitted; and that any discrepancies from the 
study as planned have been explained. 
Ethical: This study follows all ethical practices during writing.   

 

 

Contents 
1. Introduction ....................................................................................................................................................................................... 90 
2. Materials and Methods .................................................................................................................................................................... 90 
3. Results and Discussion .................................................................................................................................................................... 95 
4. Conclusions ........................................................................................................................................................................................ 96 
5. Recommendations ............................................................................................................................................................................ 96 
References .............................................................................................................................................................................................. 97 
 

 

 

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Contribution of  this paper to the literature 
This contributes to existing literature by examining the diversification of breadfruit, a locally 
grown crop in terms of nutritional composition and consumer acceptability using wheat-breadfruit 
flour blends in snacks production.  

 
1. Introduction 

Snacks are important foods which come in a variety of forms including packaged snack foods and other 
processed food as well as items made from fresh ingredients at home, the consumption of which is steady and 
increasing in Nigeria. It is a portion of food, smaller than a regular meal, generally eaten between meals. It has 
been hitherto produced from wheat as a major raw material. In Nigeria, wheat production is limited and wheat 
flour is imported to meet local flour needs for bakery products as such huge amount of hard earned foreign 
exchange is used every year for importation of wheat [1].  

Efforts have been made to promote the use of composite flours in which flour from locally grown crops and 
high protein seeds replace a portion of wheat flour for use in snacks, thereby decreasing the demand for 
imported wheat and producing protein-enriched bread [2]. 

Breadfruit (Artocarpus altilis) is a member of the Moraceae family and is normally consumed after cooking. 
It’s a rich source of carbohydrates, fiber, vitamin (vitamin C) and mineral (potassium). This plant plays a main 
function to ensure food safety in the rural communities where they are predominant due to its high 
carbohydrate content (76.71 to 79.24 %). It has been used as an important source of energy for years. In Africa, 
breadfruits are found in some country (Senegal, Guinea-Bissau, Cameroun, Sierra Leone, Nigeria, Liberia and 
Ghana). However, the current usage, particularly, in developing countries, is limited by the poor fresh fruit 
storage properties. A few days after harvesting (3 days), the deterioration of the fruit settles and because of their 
high water content they are easily susceptible to microbial attack as well as their bulky nature makes their 
transportation difficult. It is therefore reasonable to maximize the potential of this precious nutritious fruit by 
transforming them into various finished products easily storable.  

This production of flour from breadfruit is a useful technique to extend its storage and consumption. 
Different conventional flours are important and have precious functional roles in global food systems. However, 
their increasing price led to the search of other flours less expensive unconventional as an alternative for 
replacement partially or completely the traditional conventional flours in foods as a means against malnutrition 
[3].  

Many developing nations spend huge amount of their foreign exchange for the importation of food 
especially wheat, rice and sugar. For instance, in 2011 Africa spent more than $ 50 billion on food imports. 
Nigeria spends $ 4.2 billion yearly for the importation of wheat. According to Amusa, et al. [2] in 2010 alone, 
Nigeria spent N 635 billion ($ 4.2 billion) on the importation of wheat, It has been reported that wheat 
importation is growing at the rate of 13% per annum. It has been estimated that at this growth rate, Nigeria 
wheat importation could reach 17 million metric tons (MMT) by 2020, which is equivalent to the entire wheat 
production by Canada (the third largest wheat producing country in the World [2]. 

The use of composite flours has been reported by many authors. Oloye [4] investigated the use of 
supplementation of flours of soybean and plantain in wheat in the production of bread. Also, Mepba, et al. [3] 
produced composite breads and biscuits from mixed flours of wheat and plantain, with 30% supplementation of 
plantain flour. Though breadfruit has been made into flour and evaluated in bakery products not much has been 
done in the area of composite flour blends of breadfruit and beniseed. Therefore, it becomes pertinent to evaluate 
the composite flours aiming at reducing wheat flour inflation and curtail excessive losses of breadfruit during 
season. Breadfruit is a valuable food resource, but its usage is limited by poor storage properties of the fresh 
fruit. Therefore, there is need for conversion into flour to provide a more stable storage form as well as 
increasing its versatility [5].  

Hence, this study was aimed to determine the nutritional composition of wheat-breadfruit flour blends and 
assess the sensory qualities of snacks produced from wheat-breadfruit flour .The specific objectives of this study 
include: 

i. To assess the nutritional properties of flour produced from wheat breadfruit flour blends 
ii.    Produce the flour blends of different proportions. 
iii.    Assess the sensory evaluation of products produced from wheat-breadfruit flour blends 
The study will be of utmost importance to the catering establishments as the study will enlighten them on 

the benefit of making use of blend of wheat-breadfruit flour in snacks production. Also, it will help the 
government to minimize importation activities by reducing the quantity of wheat flour importation as the study 
ascertain the importance of blending wheat flour with breadfruit flour for snacks production. 
                                      

2. Materials and Methods 
2.1. Collection of Materials 

Fresh breadfruit fruits were obtained at Gbongan, Osun State, while wheat flour and other ingredients were 
obtained from Lagere market in Ile-Ife, Osun state. The production of the snacks took place at Food Nutrition 
and Dietetics Laboratory in the department of Family, Nutrition and Consumer Science, Faculty of Agriculture, 
Obafemi Awolowo University.  

Tools and equipment include Frying pan, Chopping board, Rolling pin, Bowl, Colander, Draining spoon and 
Knife. 
 

2.2. Production of Breadfruit into Flour  
The process for making the breadfruit flower is as follow; the breadfruit was washed and peeled. Then, it 

was halved and the heart was removed. The halves was then cut into very thin slices, then the slices were laid 
on drying rack in the sun to dry. Breadfruit must be brittle when properly dried. The dried breadfruit was 



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grinded using attrition mill and was sieved several times until a powdery substance was formed. The breadfruit 
flour was then stored in clean air tight jars. 

 

 
Figure-1. Production of Breadfruit Flour. 

                                Source: Oloye [4]. 

 

2.3. Mixing Proportions 
Sample 1 (Chin-Chin):  
A: 50% breadfruit flour with 50% wheat flour,  
B: 30% breadfruit flour with 70% wheat flour,  
C:  70% breadfruit flour with 30% wheat flour 
Sample 2 (Meat pie):  
A: 50% breadfruit flour with 50% wheat flour,  
B: 30% breadfruit flour with 70% wheat flour,  
C:  70% breadfruit flour with 30% wheat flour 
 

2.4.   Nutritional Determination of the Blends 
Nutritional determination of the flour blends were carried out using methods of Association of Analytical 

Chemists [6]. 
  

Moisture Content 
One gram of sample in pre- weighed crucible was placed in an oven (1050C) for 24 hours, cooled, and 

reweighed. The percentage moisture was calculated as follows: 

  Moisture (%) =  
𝑊2− 𝑊3

𝑊2− 𝑊1
 𝑋 100 

Where W1 is the weight of the crucible, W2 is the weight of the crucible after drying   at 105oC and sample, 
and W3 is the weight of the crucible and the sample after cooling in airtight desiccators. 
 

Crude Protein 
Crude protein content was determined   using the micro- Kjeldahl   methods as prescribed by Pearson [7]. 

A volume of 10ml H2S04 added to 3g of sample was digested with a Kjeldahl digestor (Model Bauch 4390) for 
one and half hour. A volume of 40ml water was added and distilled using a Kjeldahl distillation unit (Model unit 
B-316) containing 40%   concentrated sodium hydroxide and Millipore water. Liberated ammonia was collected 
in 20ml boric acid with bromocresol green and methyl red indicators and titrated against 0.04N H2S04. A blank 
(without sample) was likewise prepared.  Percent protein was calculated as: 
Crude Protein (%) 

= 
𝑆𝑎𝑚𝑝𝑙𝑒 𝑡𝑖𝑡𝑒𝑟−𝑏𝑙𝑎𝑛𝑘 𝑇𝑖𝑡𝑒𝑟 𝑥 14 𝑥 6.25

𝑆𝑎𝑚𝑝𝑙𝑒 𝑊𝑒𝑖𝑔ℎ𝑡
 𝑋 100 

Where 14 is the molecular weight of nitrogen and 6.25 is the nitrogen factor 
Where 14 is the molecular weight of nitrogen and 6.25 is the nitrogen factor. 
 

Crude Fiber 
A weighed crucible containing 1g of defatted sample was attached to the extraction unit (in Kjeldahl, D- 

40599, Behr Labor-Technik  GmbH, Düsseldorf, Germany) and into this 150ml of hot 1.25% H2S04 was added 
and digested for 30minutes,the acid was drained and sample washed with hot distilled water for 1/2 hour. The 
crucible was removed and oven dried overnight at 1050C, cooled, weighed and incinerated at 550oc in a muffle 
furnace ( MF- 1-02;PCSIR Labs, Lahore, Pakistan) overnight and reweighed after cooling. Percentage extracted 
fiber was calculated as: 
         Crude Fiber (%) 

= 
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝐷𝑖𝑔𝑒𝑠𝑡𝑒𝑑 𝑆𝑎𝑚𝑝𝑙𝑒 − 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑎𝑠ℎ𝑒𝑑 𝑠𝑎𝑚𝑝𝑙𝑒

𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑆𝑎𝑚𝑝𝑙𝑒
 𝑋 100 



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Lipid 
Lipid content was estimated using TecatorSoxtec (Model 2043[20430001];Hilleroed, Denmark). A quantity 

of 1.5g sample was mixed with 2.3g anhydrous sulfate was weighed into a thimble and covered with absorbent 
cotton, while 40ml of petroleum ether (40-60c Bpt) was added to a pre-weighed cup. Both thimble and cup were 
attached to the Extraction Unit. The sample was extracted using ethanol for 30min and rinsed for one and half 
hour. Thereafter, the solvent evaporated from the cup to the condensing column. Extracted fat in the cup was 
then placed in an oven at 105oc for 1hour and cooled and weighed. Percent fat was calculated as: 

Lipid (%) = 
𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑐𝑢𝑝 𝑤𝑒𝑖𝑔ℎ𝑡−𝐹𝑖𝑛𝑎𝑞𝑙 𝑐𝑢𝑝 𝑤𝑒𝑖𝑔ℎ𝑡

𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑆𝑎𝑚𝑝𝑙𝑒
 𝑥 100 

 

Ash  
Ash and mineral contents were determined according to AOAC (Association of Analytical Chemists) 

numbers 923.03 and 984.27 [6]. Two grams of sample was added into a pre-weighed crucible was incinerated in 
muffle furnace at 600oc 

Ash (%) = 
𝑊2− 𝑊3

𝑊2− 𝑊1
 𝑥 100 

Where W1 is the weight of cleaned, dried, ignited, and cooled crucibleW2 the weight of the crucible and 
sample after incinerating at 600oC, and W3 the weight of the crucible and sample after cooling in an airtight 
homogenized vessel. 
 

Carbohydrate 
The carbohydrate content was determined by difference, that is, addition of all the percentages of moisture, 

fat, crude protein, ash, and crude fiber was subtracted from 100%. This gave the amount of nitrogen- free 
extract otherwise known as carbohydrate. 
% carbohydrate = 100- (% moisture + %Fat + %Ash + %Crude fiber +%Crude protein) 
 

Energy Value 
The sample energy value was estimated (In kcal/g) by multiplying the percentage of crude protein, crude 

lipid, and carbohydrate with the recommended factors (2.44, 8.3, and 3.57, respectively) as proposed by Martin 
and Coolidge [8]. 
 

2.5. Production of Snacks 
Two snacks were produced with the blends of wheat-breadfruit flour at different proportions making a total 

of six snack samples: 
 
1. Production of chin-chin with 50% breadfruit flour and 50% wheat flour Ingredients 
(1) 100g of breadfruit flour and 100g of wheat flour 
(2) 20ml evaporated milk (Peak Milk) / 20g powdered milk 
(3) 100g granulated sugar 
(4) 100g margarine 
(5) 1 medium nutmegs | 1/2  teaspoons ground nutmeg 
(6) 200ml Vegetable Oil (tasteless and odourless)  

The milk and sugar was mixed in a bowl and left to soak. In a separate bowl, the ground nutmeg was mixed 
with 200g of composite flour, then the margarine was rubbed into the flour till well mixed with the flour, 
leaving no lumps. The sugar/milk mixture was then added to the margarine/flour mixture and was mixed by 
hand till smooth dough was achieved. The dough was then placed on the chopping board and was kneaded 
gently with a dough roller. Then the dough was cut into desire size flat. Then, the dough was deep fried in hot 
vegetable oil till when a golden brown colour was obtained. The fried pieces were set onto a flat tray to dry and 
cool down quickly. When the chin- chin had cooled down completely, it was stored in a dry, airtight container. 
 
2. Production of chin -chin with 30% breadfruit flour and 70% wheat flour Ingredients 
(1)  60g of breadfruit flour and 140g of wheat flour 
(2) 20ml evaporated milk (Peak Milk) / 20g powdered milk 
(3} 100g granulated sugar 
(4) 100g margarine 
(5) 1 medium nutmegs | 1/2 teaspoons ground nutmeg 
(6) 200ml Vegetable Oil (tasteless and odorless) 

The milk and sugar were mixed in a bowl and left to soak. In a separate bowl, the ground nutmeg was 
mixed with 60g of breadfruit flour and 140g of wheat flour, then the margarine was rubbed into the flour till 
well mixed with the flour, leaving no lumps. The sugar/milk mixture was added to the margarine/flour mixture 
and was mixed by hand till smooth dough was achieved. The dough was then placed on the chopping board and 
was kneaded gently with a dough roller. Then the dough was cut into desire size flat. Then, the dough was deep 
fried in hot vegetable oil till when a golden brown colour was obtained. The fried pieces were set onto a flat tray 
to dry and cool down quickly. When the chin- chin had cooled down completely, it was stored in a dry, airtight 
container. 

 
3. Production of chin- chins with 70% breadfruit flour and 30% wheat flour Ingredients 
(1) 140g of breadfruit flour and 60g of wheat flour 
(2) 20ml evaporated milk (Peak Milk) / 20g powdered milk 
(3) 100g granulated sugar 
(4) 100g margarine 
(5) 1 medium nutmegs | 1/2  teaspoons ground nutmeg 

http://www.allnigerianrecipes.com/images/peak-milk.jpg
http://www.allnigerianrecipes.com/images/peak-milk.jpg
http://www.allnigerianrecipes.com/images/peak-milk.jpg


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(6) 200ml Vegetable Oil (tasteless and odourless) 
The milk and sugar was mixed in a bowl and left to soak. In a separate bowl, the ground nutmeg was mixed 

with 140g of breadfruit flour and 60g of wheat flour, then the margarine was rubbed into the flour till well 
mixed with the flour, leaving no lumps. The sugar/milk mixture was then added to the margarine/flour 
mixture and was mixed by hand till smooth dough was achieved. The dough was then placed on the chopping 
board and was kneaded gently with a dough roller. Then the dough was cut into desire size flat. Then, the 
dough was deep fried in hot vegetable oil till when a golden brown colour was obtained. The fried pieces were 
set onto a flat tray to dry and cool down quickly. When the chin chin had cooled down completely, it was stored 
in a dry, airtight container. 
 
4. Production of meat- pie with 50% breadfruit flour and 50% wheat flour Ingredients 

(1) 100g of breadfruit flour and 100g of wheat flour 
(1) Irish potatoes 
(2) 200g Minced beef 
(3) 1 medium onion 
(4) 1 teaspoon baking powder  
(5) Carrot 
(6) 2 medium eggs 
(7) 100g margarine 
100g of breadfruit flour and 100g of wheat flour was sifted into a bowl, then baking powder was added and 

mixed with the flour. The margarine was then added and mixed with the dough until a crumb like texture is 
formed. Then small amount of water was added. The dough was then kneaded thoroughly. Onion and irish 
potatoes was chopped and was fried together with the minced beef in vegetable oil and appropriate seasoning 
was added. The rolling pin was used to flatten the dough and was cut into required sizes. Then the fillings were 
filled inside the pie and the edges of the dough enclosed by applying egg while on the edges to prevent the 
filling from coming out of the dough during baking. The pie was then baked at 700c for 30 minutes till a golden 
brown colour was obtained. 
 
5. Production of meat -pie with 30% breadfruit flour and 70% wheat flour Ingredients 
1) 60g of breadfruit flour and 140g of wheat flour 
2) Irish potatoes 
3) 200g Minced beef 
4) 1 medium onion 
5) 1 teaspoon baking powder  
6) Carrot 
7) 2 medium eggs 
8) 100g margarine 

60g of breadfruit flour and 140g of wheat flour was sifted into a bowl, then baking powder, was added and 
mixed with the flour. The margarine was then added and mixed with the dough until a crumb like texture is 
formed. Then small amount of water was added. The dough was then kneaded thoroughly. Onion and irish 
potatoes was chopped and was fried together with the minced beef in vegetable oil and appropriate seasoning 
was added. The rolling pin was used to flatten the dough and was cut into required sizes. Then the fillings were 
filled inside the pie and the edges of the dough enclosed by applying egg while on the edges to prevent the 
filling from coming out of the dough during baking. The pie was then baked at 700c for 30 minutes till a golden 
brown colour was obtained. 
 
6. Production of meat pie with 70% breadfruit flour and 30% wheat flour Ingredients 

9) 140g of breadfruit flour and 60g of wheat flour 
10) Irish potatoes 
11) 200g Minced beef 
12) 1 medium onion 
13) 1 teaspoon baking powder  
14) Carrot 
15) 2 medium eggs 
16) 100g margarine 
140g of breadfruit flour and 60g of wheat flour was sifted into a bowl, then baking powder, was added and 

mixed with the flour. The margarine was then added and mixed with the dough until a crumb like texture is 
formed. Then small amount of water was added. The dough was then kneaded thoroughly. Onion and irish 
potatoes was chopped and was fried together with the minced beef in vegetable oil and appropriate seasoning 
was added. The rolling pin was used to flatten the dough and was cut into required sizes. Then the fillings were 
filled inside the pie and the edges of the dough enclosed by applying egg while on the edges to prevent the 
filling from coming out of the dough during baking. The pie was then baked at 700C for 30 minutes till a golden 
brown colour was obtained. 
 



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Figure-2. Flow chart for the production of Chin- Chin. 

 

 
Figure-3. Flow chart for the production of Meat pie. 

 

2.6. Sensory Analysis Test 
The two different snacks were made using three different mixing proportions (A, B and C) for each snack to 

make a total of 6 snack samples were evaluated using a 9-point hedonic scale. The samples were presented to a 
50 - member panelist to rate them on the hedonic scale where 9 was maximum and 1 was minimum. The 
samples were scored for the appearance, colour, taste, flavor and overall acceptability. The panelists were 
instructed to rinse their mouth thoroughly with water after testing any of the samples before proceeding to the 
next sample. This is to prevent the taste of the samples from interfering with one another. 
 
 



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2.7. Statistical Analysis 
Analysis of Variance (ANOVA|) was performed on the data gathered from the sensory evaluation to 

determine differences between the samples. 
 

3. Results and Discussion 
3.1. Sensory Evaluation 

Table 1 summarizes the sensory mean scores for colour, flavour, taste, texture, overall acceptance for snack 
sample 1 and sample 2 respectively. 
 
Snack Sample 1:  
A: 50% breadfruit flour with 50% wheat flour,  
B: 30% breadfruit flour with 70% wheat flour,   
C:  70% breadfruit flour with 30% wheat flour 
 
Snack Sample 2:  
D: 50% breadfruit flour with 50% wheat flour,  
E: 30% breadfruit flour with 70% wheat flour,  
F:  70% breadfruit flour with 30% wheat flour 

The snack sample B was rated highest (7.56±1.15) in terms of colour followed by snack sample A with 

(7.48±0.10) and sample C (7.00±1.54) was rated least out of the three chin chin samples. The snack sample E 

was rated highest (7.60±1.12) in terms of colour followed by snack sample D (6.44±1.63) and snack sample F 

(6.12±1.76) was rated least out of the three meat pie samples. The snack sample B was rated highest 

(7.42±1.18) in terms of flavor followed by snack sample A (6.88±1.55) and snack sample C (6.48±1.71) was 

rated least out of the three chin chin samples. The snack sample E was rated highest (7.74±1.26) in terms of 

flavor followed by snack sample D (6.06±1.85) and snack sample (5.64±2.09) was rated least out of the three 

meat pie samples. The snack sample B was rated highest (7.52±1.36) in terms of taste followed by snack sample 

A (6.82±1.72) and snack sample C (6.48±1.91) was rated least out of the three chin chin samples.  

The snack sample E was rated highest (7.76±1.42) in terms of taste followed by snack sample D (5.86±2.01) 

and snack sample F (5.54±2.22) was rated least out of the three meat pies considered. The snack sample B was 

rated highest (7.54±1.01) in terms of texture followed by snack sample A (7.36±1.14) and snack sample C 

(6.00±1.83) was rated least out of the three chin chin samples. The snack sample E was rated highest 

(7.62±1.37) in terms of texture followed by snack sample D (6.16±1.74) and snack sample F (5.70±1.88) was 

rated least out of the three meat pies samples. The snack sample B was rated highest (7.68±1.44) in terms of 

overall acceptance followed by snack sample A (7.36±1.14) and snack sample C (6.00±1.83) was rated least out 

of the three chin chin samples. The snack sample E was rated highest (7.84±1.28) in terms of overall acceptance 

followed by snack sample D (6.30±1.69) and snack sample F (5.88±1.80) was rated least out of the three meat 
pies samples. 
 

Table-1. Sensory evaluation of snacks from blends of breadfruit flour and wheat flour. 

 Chin -Chin Meat pie 

Parameter A B C D E F 

Colour 6.44±1.63b 7.60±1.12a 6.12±1.76c 7.48±0.10b 7.56±1.15a 7.00±1.20c 

Flavour 6.06±1.85b 7.74±1.26a 5.64±2.09c 6.88±1.55b 7.42±1.18a 6.48±1.71c 

Taste 5.86±2.01b 7.76±1.42a 5.54±2.22c 6.82±1.72b 7.52±1.36a 6.48±1.91c 

Texture 6.16±1.74b 7.62±1.37a 5.70±1.88c 7.36±1.14b 7.54±1.01a 6.00±1.83c 

Overall acceptance 6.30±1.69b 7.84±1.28a 5.88±1.80c 7.24±1.19b 7.68±1.44a 6.60±1.83c 

Note: *Different superscript in the same column indicates significant difference (p<0.05) 

* Mean of standard deviation of fifty panelists (n=3) 
Key: 
A: 50% Breadfruit flour with 50% Wheat flour Chin- Chin 
B: 30% Breadfruit flour with 70% Wheat flour Chin -Chin 
C:70% Breadfruit flour with 30% Wheat flour Chin -Chin 
D: 50% Breadfruit flour with 50% Wheat flour Meat pie 
E:30% Breadfruit flour with 70% Wheat flour Meat pie 
F: 70% Breadfruit flour with 30% Wheat flour Meat pie 

 
According to Table 1, there is significant difference in the colour, flavour, taste, texture and overall 

acceptance at (P<0.05) of snacks A and B, A and C, B and C respectively. Also, there is significant difference in 
the colour, flavour, taste, texture and overall acceptance at (P<0.05) of snacks D and E, D and F, E and F 
respectively. Snack B was rank highest in the colour, flavour, taste, texture and overall acceptance out of all the 
three chin- chin samples, thereby making it to be the most preferable by the panelists and snack E was rank 
highest in the colour, flavour, taste, texture and overall acceptance out of all the three meat pie samples, thereby 
making it to be the most preferable by the panelists, snack C of the chin -chin sample was ranked lowest in term 
of colour, flavour, taste, texture and overall acceptable and snack F of the meat pie samples was ranked lowest in 
term of colour, flavour, taste, texture and overall acceptable. 

Based on the above illustrations, it can be concluded that there is significant difference in the colour, taste, 
flavour, texture and overall acceptance of all the snacks and that snack B is the most preferable sample from the 
chin- chin samples and snack E is the most preferable sample from the meat pie samples by the panelists while 
snack C and F is the least preferable by the panelists from the chin- chin and meat pie samples respectively.  
 
 



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3.2. Proximate Analysis  
Table 2 summarizes the proximate composition scores for protein, moisture content, fat, ash, crude, CHO 

and dry matter of wheat-breadfruit flour blends. 

Sample B is the richest in protein (12.35±0.01) followed by A (9.83±0.03), then C (6.35±0.03). Sample A 

has the highest moisture content (8.48±0.04) followed by C (8.39±0.01) then B (8.33±0.01). Sample B has the 

highest fat content (1.77±0.01) followed by A (1.21±0.0) then C (0.90±0.00). Sample A has the highest ash 

content (3.38±0.02) followed by B (3.28±0.00) then C (3.21±0.01). Sample A has the highest crude fiber content 

(2.63±0.01) followed by B (2.26±0.02) then C (1.78±0.02). Sample C is the richest in carbohydrate (79.37±0.05) 

followed by A (74.47±0.01) then B (71.97±0.06). 

Sample C has the highest dry matter (91.61±0.01) followed by B (91.67±0.0) then A (91.52±0.04). 
 

Table-2.  Proximate composition of   blends of breadfruit flour and wheat  flour. 

Nutrient A B C 

Protein 9.83±0.03b 12.35±0.01a 6.35±0.03c 

Moisture content 8.48±0.04a 8.33±0.01a 8.39±0.01a 

Fat 1.21±0.01b 1.77±0.01a 0.90±0.00c 

Ash 3.38±0.02a 3.28±0.00a 3.21±0.01a 

Crude fiber 2.63±0.01a 2.26±0.02b 1.78±0.02c 

CHO 74.47±0.01b 71.97±0.06c 79.37±0.05a 

Dry matter 91.52±0.04a 91.67±0.01a 91.61±0.01a 
Note: *Different superscript in the same column indicates significant difference (P<0.05) 
* Mean of standard deviation of three determinations (n=3) 
 Key:  
A: 50% Breadfruit flour with 50% Wheat flour  
B: 30% Breadfruit flour with 70% Wheat flour  
C: 70% Breadfruit flour with 30% Wheat flour 

 
From Table 2 there is significant difference at (P<0.05) in the protein, fat, Crude fiber, and CHO of the flour 

samples and there is no significant difference at (P>0.05) in the moisture content, ash content and dry matter of 
the flour samples. The flour sample A has the highest moisture content, ash content and crude fiber content 
while flour sample B has the highest protein content, fat content and dry matter content and sample C has the 
highest carbohydrate content. Flour sample A has the lowest dry matter content, while flour sample B has the 
lowest carbohydrate and moisture content and sample C has the lowest protein, fat, ash and crude fiber content. 
 

3.3. Discussion 
The results for proximate composition of flours from blends of breadfruit flour and wheat flour of different 

proportions showed that there was significant difference at (P<0.05) in the protein, fat, Crude fiber, and 
carbohydrate content. The result showed that values ranging from 6.35 to 12.35%, 8.33 to 8.48%, 0.90 to 1.77%, 
3.21 to 3.38%, 1.78 to 2.63%, 71.97 to 79.37%, 91.52 to 91.67% for protein, moisture content, fat, ash, crude 
fiber, carbohydrate and dry matter   respectively. The result showed that the highest value moisture content, 
ash content and crude fiber content were observed in flour sample A while highest value of protein content , fat 
content and dry matter content were observed in flour sample B. Also, highest value of carbohydrate content 
was observed in flour sample C. The lowest value of dry matter content was observed in flour sample A while 
the lowest value of carbohydrate and moisture content were observed in flour sample B and the lowest value of 
protein, fat, ash and crude fiber content were observed in flour sample C. These results are in line with similar 
study on nutritional contents of processed local food flours by Isong [9]. The data reviewed that the protein 
contents for the samples were higher than the protein content (5.4%) of maize biscuit reported by Adeyeye and 
Akingbala [10]. 

Also, there were significantly different (p<0.05) in the results for sensory evaluation of both chin chin and 
meat pie samples with values ranging from 6.12 to 7.60, 5.64 to 7.74, 5.54 to 7.76, 5.70 to 7.62, 5.88 to 7.84 for 
color, flavor, taste, texture and overall acceptance respectively of the chin- chin samples and from 7.00 to 7.56, 
6.48 to 7.42, 6.48 to 7.52, 6.00 to 7.54, 6.60 to 7.68 for color, flavor, taste, texture and overall acceptance 
respectively of the meat pie samples. The highest value of color, flavor, taste, texture and overall acceptance was 
observed in snack B for the chin-chin and snack E for the meat pie sample, thereby making snacks with 
formulation of 30% breadfruit flour with 70% wheat flour to be the most preferable by the panelists. The result 
showed that all the sensory parameters of the snacks samples were all acceptable by the panelists. 
 

4. Conclusions 
The study showed that all sensory attributes of snacks produced from the various formulations comprising 

of blend of breadfruit flour and wheat flour were acceptable by the panelists with sample B from the chin- chin 
samples and sample E from the meat pie samples containing 30% Breadfruit flour with 70% wheat flour having 
the highest overall acceptance by the panelists. The study also showed that flour sample B (30% Breadfruit flour 
with 70% wheat flour) had higher nutritional contents in terms of protein, fat and dry matter content followed 
by flour sample A in terms of moisture content, Ash and crude fiber then flour sample C in term of carbohydrate 
content. In conclusion, sample B could be very suitable for the production of chin-chin and and sample E could 
be very suitable for the production of meat pie due to the dominance of the samples in both nutritional and 
sensory qualities over other samples.  
 

5. Recommendations 
It is therefore recommended that the production of snacks by mixing breadfruit flour with wheat flour using 

the right mixing proportion should be encouraged for the nutritional benefit of consumers. Increase in the 



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proportion of Breadfruit flour from 30% to 40% and a decrease in the proportion of wheat flour from 70% to 
60% in the production of snacks can also help to increase the nutritional and quality factors of the snacks by 
improving the carbohydrate content. From this study, in accordance with the results gotten from the analyses, 
the best blend that could be recommended for the consumers is 30% Breadfruit flour with 70% wheat flour due 
to its high nutritional factors. Also, sample A and D which is a blend of 50% Breadfruit flour with 50% wheat 
flour could also be recommended for making snacks due to its high carbohydrate content but consumers need to 
be enlightened on its richness in carbohydrate in order to enhance the level of acceptance of the snack.  
 

References 
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nutrient composition," African Journal of Biotechnology, vol. 1, pp. 57-60, 2002. Available at: 
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[5] A. J. Ajani, B. A. Osundahunsi, M. O. Akinsola, S. A. Arowora, E. A. Abiodun, and F. A. Pessu, "Chemical analysis of breadfruit 
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[6] AOAC, Official method of analysis: Association of official of analytical chemists. Gaithersburg, Maryland, USA: International (18 Ed), 
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[7] S. O. Pearson, Food analysis: Food science text series New York: Springer, 2010. 
[8] E. A. Martin and A. A. Coolidge, Nutrition in action, 4th ed. New York: Holt, R and Wilson Co, 1978. 
[9] N. C. Isong, "Processing and preservation of Nigerian fruits and green vegetable," in Proceedings of the Launching and First 

Annual Conference of Nigeria Institute of Food Science and Technology, 1977, pp. 49-55. 
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