Evaluation and Optimization of Proximate Composition, Farinographical, Extensographical and Sensory Properties of Sausage Rolls Made from Wheat-Breadfruit Flour Composite

Abstract

Flour forms the skeleton that supports the other ingredients in a baked products such as bread, cakes, and pastries. Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. Hence, this paper evaluates the proximate composition, farinographical and extensographical properties and sensory evaluation of sausage rolls made from wheat-breadfruit flour composite using standard methods. Breadfruit substitutions decreased the protein contents while ash, crude fibre and moisture contents increased significantly (p ≤ 0.05) in the blends. Likewise, the pasting properties and sensory evaluation showed that BF substitution up to 25 % resulted in the dough and a sausage rolls that were similar to 100 % wheat dough and sausages. Further optimisation of the baking parameters showed that 25 % bf substituted flour could be baked at (160 -190 ^oC) for 20 – 29 min to produce a highly acceptable sausage roll. These results of the study showed the possibility of replacing wheat flour with breadfruit flour in the production of good quality sausage rolls.