Pasting properties of Treculia africana seed flour in Ghana and the production of a breakfast meal

Abstract

Treculia africana (African breadfruit) of the family Moraceae is an underutilized and neglected fruit plant. The seeds of the plant are edible. However, T.africana is not commonly used as food in Ghana. In order to promote its use as food, this study was conducted to determine the pasting properties of the flour derived from the seeds. Treculia africana seed flour had maximum viscosity of 40.00BU, final viscosity (40.00BU), setback (2.00BU), breakdown (2.00BU) and pasting temperature of 69.4�C. Breakfast meal produced with Treculia africana and soyabean composite in the ratio of 9:1 was of acceptable quality (1.8). Seed flour of Treculia africana has good physico-chemical properties and could be used to play functional roles in food systems.