Tarap seed (Artocarpus odoratissimus) is one of the popular snacks among Borneo Island
people especially in Sabah, Malaysia. Their flesh and seed are such a potential food source but
they are not fully exploited. Therefore, this study was conducted to determine its nutritional
composition, mineral content and functional properties of Tarap seed flour (TSF). The
proximate analysis (protein, carbohydrate, fat, crude fiber, ash, moisture), minerals content
and functional properties (powder particle size, bulk density, oil and water absorption capacity,
emulsion capacity, foaming ability, least gelling concentration, swelling ability and pasting
properties) were determined. The proximate analysis results obtained showed that TSF had
49.65% carbohydrate, 15.60% crude fat, 12.3% crude fibers, 8.8% crude protein, 1.17 % ash
and 12.5% moisture. Most abundant mineral found in Tarap flour was potassium, followed
by magnesium, calcium, and natrium. The results showed that TSF has an average particle
size of 166.02µm with low bulk density (0.57g/cm3
) as compared to wheat flour. Water and
oil absorption capacities of TSF were 2.61 and 1.69g/g, respectively, while the efficiency of
emulsification was 14.8%. Least gelation concentration was found to be 12% while foaming
ability was 7%. Swelling ability results showed a steady increment from 60°C to 70°C but
sharp increased observed from 70°C to 80°C. From the results presented, it can be concluded
that TSF has a great potential for use in the formulation of composite flours to be used as
ingredients in the food industry.
The development of food products using composite flour has increased and is attracting much attention from researchers, especially in the production of bakery products and pastries. This article focuses on the use of composite flour to produce food products, namely bread, biscuits, and pasta, with looks at on its impact, following some improvements made, on the sensory quality, rheology characteristics, and nutritional values as well as its overall acceptance. The blending of wheat flour with various sources of tubers, legumes, cereals and fruit flour in different percentages to produce variety of food products are also reported in this review. It was found that composite flour used to produce food products is still able to maintain similar characteristics to products made from full-wheat flour. The positive effects of the use of composite flour can be seen in the final product related to the functional and physicochemical properties and health benefits of raw blended flour along with percentage blending. Overall, composite flour is a good new approach to utilizing uncommon food products as the application of composite flour produced products with different characteristics and quality, depending on the types and percentage of wheat flour used in the formulation.