Open AccessNutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns
Author(s) -
Sarah S Ngwere,
Richard J. Mongi
Publication year - 2021
Publication title -
tanzania journal of science/tanzania journal of science
Language(s) - English
Resource type - Journals
eISSN - 2507-7961
pISSN - 0856-1761
DOI - 10.4314/tjs.v47i3.24
Subject(s) - food science , proximate , wheat flour , nutrient , nutrient density , composite number , sweetness , composition (language) , chemistry , mathematics , taste , organic chemistry , algorithm , linguistics , philosophy
Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfill sustainable development goal number two. In this study, nutritional composition, sensory profile, and consumer acceptability of wheat-jackfruit seeds composite buns (Mandazi) were investigated. Jackfruit seeds flour (JSF) was developed and incorporated into wheat flour (WF) at 10, 20, and 30% to produce composite flour used for bun preparation. Flours and buns were subjected to proximate, mineral, and sensory analyses with WF serving as a control sample. JSF had significantly (p < 0.05) higher protein, fibre and mineral contents than wheat flour. Proximate and mineral contents increased significantly (p < 0.05) in bun samples with increasing levels of WF substitution in the formulations. As for sensory analysis, whole wheat control buns and 10% composite buns had significantly (p < 0.05) higher crumb colour, softness, sweetness and consumer acceptability but lower colour intensity than 20 and 30% composite buns. Therefore, incorporation of JSF up to 10% into WF produces composite buns with enhanced nutritional contents and similar sensory profile and consumer acceptability to whole wheat flour.
Keywords: Jackfruit seed; Nutritional composition; Sensory profile; Composite buns