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The purpose of this study was to develop buns (Mandazi) based on wheat and jackfruit seeds flour and assess their chemical composition, sensory profile and consumer acceptability. Samples of jackfruit seeds were obtained from Tanga, Morogoro, Coast region and Zanzibar. Seeds were sorted, washed, pre-dried, seed coat peeled, sliced, dried and milled to flour. The developed jackfruit seed j flour from each location was blended with wheat flour at different levels of substitution (10%, 20%, and 30%) to form composite flour which was developed into buns. Factorial experimental design was used to determine variability of the response variables. Jackfruit seed flour, composite flour and the buns were chemically analysed for proximate and mineral composition. The buns were subjected to sensory evaluation both Qualitative Descriptive Analysis (QDA) and consumer acceptability using 1 – 9 Hedonic scale method. Results showed that jackfruit seed flour had higher amount of protein, ash and fibre contents of 12.6 – 15, 3.3 – 3.0 and 3.7 – 5.1 respectively than their respective lower value of 8.5, 0.4 and 1.4 g/100g in wheat flour. Potassium was found to be the most abundant in jackfruit seed flour followed by phosphorus, magnesium and calcium. Substitution of wheat flour with jackfruit seed flour enhanced the nutrients content in the composite products. Sensory evaluation showed no significant differences in all attributes between control and 10% composite bun (WJB 10%). Therefore, the findings suggest that jackfruit seed flour can be in cooperated into wheat flour up to 10% to enhance nutrient contents and to improve the quality of its final products without compromising its sensory attributes. |
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