Flour

Wheat is one of the most widely grown food grain crop in the world. Durum and bread wheat (Triticum durum and T. aestivum) constitute the base for human food. The Durum wheat (Triticum turgidum L. var durum) has the high grain quality and it is the main source of semolina for the production of pasta, couscous, and grain for burgher. Although production of wheat has not been sufficient to meet the increasing demand to satisfy human needs. Recently, new efforts have been systematically undertaken to replace part of the wheat flour by other sources. Legumes are a rich source of protein and contain approximately three times more proteins than cereals and high in lysine. The grain quality is important for processing of these end products, particularly the protein content and the gluten strength. For this reason, the rheological characterization of wheat flour dough is essential in bakery industry. Traditional dough testing instruments such as Farinograph, Mixograph, Alveograph, Extensograph,Mixograph, Amylograph, Maturograph, etc., have become important tests to asses and predict the quality of the finished bakery products. The Farinograph test is the importance of requirements of the industry and export markets. It measures the dough properties by measuring the resistance of dough against the mixing action of paddles (blades).It is generally used to determine water absorption required to make dough, to evaluate the effects of ingredients on mixing properties and to check blending requirement for dough development, tolerance to over mixing and dough consistency during production. In addition farinograph used to predict product texture characteristics. Therefore the present investigation was carried out to prepared the pulse flour blend [pea flour and lentil flour were mixed at 1:1ratio] and this blend was replaced with durum semolina for 15%, 30% and 45% to assess the pasta quality by farinograph. The result showed that 15% of pulse flour blend had dough water absorption (60.3%) and stability time (2.6min) were high and tolerance index was lower (62.6FU) than 30% and 45% of pulse flour blend replaced with wheat flour. These finding suggested that 15% of pulse flour blend had relative to dough properties of durum semolina (control) which was suitable for good quality of pasta and other bakery products.

Aim: Jackfruit is an underutilized tropical and subtropical fruit that is consistently lost to wastages and postharvest losses, neither has it gained substantial research attention. Therefore, the study is aimed at the production and evaluation of breakfast cereals formulated from composite blends of maize flour and jackfruit seed flour.
Study Design: This study was made to fit into a one way Analysis of Variance.
Place and Duration of Study: The research was carried out at the Department of Food Science
and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between February
2018 and October 2018.
Methodology: Flaked breakfast cereals were produced from blends of different ratios of Maize
flour to Jackfruit seed flour. The formulated breakfast cereal products were evaluated for proximate composition, functional properties, anti-nutritional properties, mineral content and sensory
properties.
Results: The mineral content of the formulated breakfast cereals showed significant difference
(P<0.05) in Ca(156.23-184.14mg/100g), Mg (179.28-207.81mg/100g), K(70.62-78.53mg/100g),
Fe(4.01-5.46mg/100g), Na(9.44-10.66mg/100g), Zn(1.72-2.29mg/100g) and P(10.38-13.62mg/100g). The moisture content (3.83 - 4.14%) of the formulated products was acceptable for shelf life extension of the flaked breakfast cereal products. Protein, ash, crude fiber and fat content
of the formulated breakfast cereal products increased with increased addition of jackfruit seed flour while the carbohydrate and energy value of the formulated products decreased with increased
addition of jackfruit seed flour. Bulk density and water absorption capacity of the formulated
products increased with increased addition of jackfruit seed flour while oil absorption capacity,
foam capacity, viscosity and gelation capacity decreased with increased addition of jackfruit seed flour. Processing method significantly reduced the relatively high level of anti-nutrients associated with Jackfruit seed. Panelist preference increased with a corresponding decrease in jackfruit seed flour addition.
Conclusion: Utilization of jackfruit in food product development may solve the problem of wastage
and postharvest losses associated with this fruit.