Utilization of breadfruit (Artocarpus incisa) flour for confectionery products

Tropical Science

Volumn 42, Issue 3, 2002, Pages 120-122

  Ayodele, M S ^a   Oginni, E O ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Artocarpus incisa; Breadfruit; Confectionery; Flour

Indexed keywords

EID: 0036396712     PISSN: 00413291     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. Ayodele MS (1982) Preliminary survey of under-exploited plants with promising economic values in Oyo State - the breadfruit tree Artocarpus incisa LP. Paper presented at 23rd Annual Conference of the Science Association of Nigeria, Benin.
2. Esuoso K and Bamiro FO (1995) Studies on the baking properties of non-wheat flours: 1. Breadfruit (A. artilis). International Journal of Food Science and Nutrition 46, 267-73.
3. Kent NL (1975) Flour. In: Technology of cereals with special reference to wheat, 2nd edn. Oxford: Pergamon Press, pp. 148-75.
4. Olatunji O and Akinrele IA (1978) Comparative properties and bread qualities of wheat flour diluted with tropical tuber and breadfruit flour. Cereal Chemistry 55, 1-6.
5. O'Reilly-Wright E (1982) The students' cookery book. Oxford: Oxford University Press.
6. Sokal RR and Rohlf EJ (1973) Introduction to biostatistics. San Francisco: WH Freeman, pp. 220-24.