OPTIMIZATION OF INGREDIENTS FOR THE PRODUCTION OF BREADFRUIT (ARTOCARPUS ALTILIS) CATSUP

The main purpose of this study was to determine the optimum levels of salt, sugar and vinegar that will produce the desired sensory attributes and physico-chemical composition of breadfruit catsup in order to formulate a technoguide. The study employed the experimental research method known as Response Surface Method (RSM). Box Benken Design (BBD) in 3³ fractional factorial design was used to determine the fifteen treatments of the study. Results disclosed that optimum formulation of breadfruit catsup greatly influenced its sensory qualities acceptability like color, flavor, consistency after taste and general acceptability. This makes the product more acceptable and comparable to commercial counterparts. High acceptability for breadfruit catsup can be deltoids sweet and sour taste and the color associated with it. The findings of the study concluded that the optimum formulation of breadfruit catsup is found technically and economically feasible.