Production and Evaluation of African Breadfruit (Trecula Africana) Beverage

African breadfruit (Treculia africana) seeds were processed into flour which was blended with malted sorghum, skimmed milk and sugar in different ratios and was used in the production of beverage. The proximate composition, functional and sensory properties were evaluated. The moisture content increased with increase in African breadfruit substitutes in each formulation and the value ranged from 6.06% - 7.22%. The breadfruit-based beverage was very low in fat and crude fibre contents. The crude fibre content ranged from 0.40 - 1%. The protein content of the beverage was quite high and the value ranged from 20.33-26.43%. The beverage sample with a breadfruit level of 60% had better functional and sensory properties. The African breadfruit has great potential as a nutritional source, especially of protein. The use of breadfruit in the production of beverage if adopted and developed will give rise to a beverage with acceptable flavor and nutrient value and will be of great benefit for local and industrial processing. Success in this area will increase the food value of breadfruit and reduce post- harvest losses.