American Journal of Food Science and Technology, 2019, Vol. 7, No. 6, 169-174 Available online at http://pubs.sciepub.com/ajfst/7/6/1 Published by Science and Education Publishing DOI:10.12691/ajfst-7-6-1 Quality Characteristics of Breads Produced from Millet-African Bread Fruit Composite Flours Okoye J.I. * , Ani E.C., Anih A.C. Department of Food Science and Technology, Enugu State University of Science and Technology, P.M.B. 01660, Enugu, Nigeria *Corresponding author: okoyejoseph6@gmail.com Received April 12, 2019; Revised June 06, 2019; Accepted July 11, 2019 Abstract The proximate, mineral and sensory properties of millet-African bread fruit composite flour breads were investigated. The blends of millet and African bread fruit flour (90: 10, 80: 20, 70:30 and 60: 40) were used in the production of composite bread samples with 100% wheat flour bread as control. The bread samples produced were evaluated for proximate, mineral and sensory properties using standard methods. The moisture, crude protein, fat, ash and crude fibre contents of the bread samples increased significantly (p<0.05) with increase in substitution with African bread fruit flour from 8.81-9.31%, 9.79-12.55%, 2.84-3.59%, 3.75-4.16% and 2.99-3.78%, respectively, while the carbohydrate decreased from 71.81- 66.61%. The mineral content of the samples showed that the calcium, phosphorus, potassium, iron and magnesium contents of the bread loaves ranged from 10.30- 13.27mg /100g, 4.53- 6.39mg/100g, 5.09-7.57mg/100g, 3.97-6.11mg/100g and 3.82-5.76mg/100g, respectively. The control (100% wheat flour breads) and the composite bread samples made with 60% millet flour and 40% African bread fruit flour had the least and highest values for all the minerals evaluated. The sensory properties of the bread samples also showed that the level of likeness of the sensory attributes: crust colour, taste, crumb colour, flavour, texture and overall acceptability decreased gradually with increased substitution of African bread fruit flour. The study, however, showed that the macro and micronutrient contents and sensory properties of millet-African bread fruit composite breads could be improved by supplementing millet flour with African bread fruit flour at the levels of 10-30%, thus extending the use of non-conventional flours in the production of bread loaves. Keywords: bread, millet flour, African bread fruit flour, proximate composition, mineral content, sensory properties Cite This Article: Okoye J.I., Ani E.C., and Anih A.C., “Quality Characteristics of Breads Produced from Millet-African Bread Fruit Composite Flours.” American Journal of Food Science and Technology, vol. 7, no. 6 (2019): 169-174. doi: 10.12691/ajfst-7-6-1. 1. Introduction Millets are indigenous small seeded cereals that, unlike wheat or rice can be cultivated in semi-arid and subtropical agronomic conditions throughout the world. They are hardy crops which are quite resilient to a variety of agro-climatic adversities, such as, poor soil fertility and limited rainfall. Millets have served as the staple food of the people from lower economic strata and are also considered as food security crop. Millet grains are nutritionally comparable and even superior to major cereals with respect to protein, energy, vitamins and minerals. Besides, they are a rich source of dietary fibre, phytochemicals and micronutrients and hence they are rightly described as “nutri cereals” [1]. Although millets are nutritionally superior to major cereals, their utilization in the production of food products such as breads, biscuits, cakes, doughnuts, sausages and flakes in Nigeria and other developing countries of the world is not wide spread. They are mostly used in the preparation of traditional dishes and hence they play an important role in local food culture [2]. The consumption of bread is increasing throughout the world and is considered as one of the most convenient bakery products in both developed and developing countries. An excellent way to increase the nutritional value of wheat-based foods is through the use of composite flour. The use of composite flours in bread making is also a recent development across the globe owing to some health,economic and social reasons as well as increased demand for nutritious bread. Breads incorporated with millet flour had low glycemic indices and were acceptable and nutritious [3,4]. One possible way of extending the utilization of millets could be by blending them with African bread fruit flour after suitable processing. African bread fruit (Treculia africana) is an important food crop in Nigeria. Bread fruit is a specie of flowering tree which belongs to the mulberry family known as Moraceae. It grows throughout the Southeast Asia, Pacific Ocean Islands and also in tropical countries such as Malaysia and Nigeria. Its name is derived from the texture of the cooked fruit, which has a potato-like flavour that is similar to fresh-baked bread. Some varieties have been studied and are appreciated for their nutritional potentials because they are rich in carbohydrates, fats,