Optimisation of Bread Production Using Partially Substituted Breadfruit Flour in Lagos State

Breadfruit (Artocarpus altilis) is a productive and underutilised tree crop in Lagos State, South West Nigeria, with significant potential as a partial wheat flour substitute in bread production. This study optimises breadfruit flour substitution levels in bread formulation to achieve acceptable loaf quality while increasing dietary fibre content. Breadfruit flour was prepared from mature but unripe fruits by slicing, drying at 60 degrees Celsius, milling, and sieving. Composite flours were prepared at wheat-to-breadfruit flour ratios of 100:0, 90:10, 80:20, 70:30, and 60:40. Bread was produced using a standardised straight-dough method. Bread quality parameters evaluated include loaf volume, specific loaf volume, oven spring, crumb texture by texture profile analysis, crust colour by colorimetry, proximate composition, and sensory acceptability. Results showed that up to 20 percent breadfruit substitution yielded specific loaf volume, crumb texture, and sensory scores statistically comparable to the control. Dietary fibre content increased from 2.1 to 4.8 percent at 20 percent substitution. Above 20 percent, loaf volume declined significantly due to dilution of gluten network. The study draws on recent composite flour technology literature and contributes to breadfruit utilisation research in Nigeria. Findings are applicable to commercial bakeries, food product developers, and agricultural value chain initiatives for breadfruit in Lagos State. Keywords: breadfruit, composite flour, bread quality, loaf volume, Lagos State