The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)

< 0.05) than the wheat flour. The viscosity of the tropical flours was higher than wheat flour but decreased significantly when temperature was held at 130 °C. These results indicated that the two breadfruit flours and banana flour have great potential for application in processed food products, and have similar compositional attributes to a more traditional flour.