.

This study investigated the quality of composite flour from wheat-breadfruit-cassava starch for use in confectionary
product. Breadfruit, whole wheat grains and cassava starch were processed into flour. Composite flours (Breadfruit flour:
Wheat flour: Cassava starch) were made in the ratios; 80%: 10%:10% (WB1C), 70%: 20%: 10% (WB2C), 60%: 30%:
10% (WB3C) and 80%: 40%: 10% (WB4C) while the control was 100% Wheat (WO). The proximate, functional, pasting
and mineral content of composite flours were determined using standard method. The protein content of the composite
flours ranged from 6.81 - 9.34% compared to the control (Wo) 10.1%. The range of the other proximate compositions
determined were: crude fibre (0.9 - 4.81%), crude fat (0.55 - 0.91%), total ash (0.86 - 2.49%), moisture content (3.26-
12.0%) and carbohydrate (73.82 - 85.85%). The moisture and protein contents of composite flours decreased with
increasing substitution of breadfruit flours. Crude fibre, total ash and carbohydrate content of composite flours increased
with increasing breadfruit flour substitution. Bulk densities of composite flour samples which ranged from 0.82 – 0.85 g/ml,
were not significantly different from that of the control. The water absorption capacity (WAC), Oil absorption capacity
(OAC) of composite flours ranged from 246.0 – 275 % g/g, 158.1 – 140 %g and the control 280 % g/g, 125.5 %g/g
respectively. The WAC increased with increasing breadfruit flour substitution. Peak viscosity of composites flours
increased with increasing breadfruit flour substitution. Peak viscosity (123.24 RVU), holding strength (73.61 RVU) and
final viscosity (138.61 RVU), setback (65.89 min) and pasting temperature (61.80 oC) were highest at 40% breadfruit flour
substitution. Hence, wheat-cassava-breadfruit flour at 40% substitution with breadfruit flour could find application in
confectionary and pastry industries.