International Journal of Technology Enhancements and Emerging Engineering Research (ISSN 2347-4289)

IJTEEE >> Volume 3 - Issue 4, April 2015 Edition

International Journal of Technology Enhancements and Emerging Engineering Research  
International Journal of Technology Enhancements and Emerging Engineering Research

Website: http://www.ijteee.org

ISSN 2347-4289

Qualities Of African Breadfruit (Treculia Africana) Seed Flour As Influenced By Thermal Processing Methods And Duration

[Full Text]



Nwaigwe J. O., Adejumo B. A.



Keywords: Autoclaving, boiling, carbohydrate, fat, hydrogen cyanide, phytate, Component; Formatting; Style; Styling; insert (keywords)



ABSTRACT: The effects of thermal processing methods and duration on some nutritional and anti-nutritional composition of African breadfruit seed (Treculia africana) flour were investigated. Matured African breadfruit seeds were sorted, washed and drained. The drained seeds were dehulled manually to obtain a full fat dehulled breadfruit seed. With the initial nutritional and anti-nutritional compositions determined, the samples were divided into three portions of 600g each of the breadfruit seed. The three portions were boiled, roasted and autoclaved respectively. The boiled and autoclaved samples were dried in an oven set at 60oC for 15mins. Similar quantity was left raw to serve as control. All samples were milled into flour of particle size 1mm mesh. The flours were analyzed for their nutritional and anti-nutritional composition using standard methods. The results showed that the raw sample contained 3.33%, 4.33%, 15.67%, 4.64%, 25.62% and 43.49% of moisture, ash, crude fat, crude fibre, crude protein and carbohydrate (CHO) respectively. It also contains 1.49mg/100g, 1.30TUI/mg, 32.03mg/100g, 2.07mg/100g, 4.00% and 3.24mg/100g of Hydrogen cyanide (HCN), Trypsin inhibitors, Tannin, Phytate, Alkaloids and Oxalate respectively. Boiling and autoclaving yield a better fat and CHO content, with boiling for 90mins having the highest fat content of 18.50%. Increase in thermal processing duration also resulted to a significant (P<0.05) decrease in crude fibre and ash content. Roasting was more effective in reducing moisture content as roasting for 90mins significantly (P<0.05) reduced moisture content to as low as 1.67%. There was a significant decrease (P>0.05) in anti-nutritional composition of the flour irrespective of the thermal processing methods and duration. Boiling and autoclaving for 90mins significantly (P<0.05) reduced hydrogen cyanide content to as low as 0.48mg/100g and 0.80mg/100g respectively and reduced phytate to 0.79mg/100g and 0.57mg/100g respectively. Statistically, no significant difference (P>0.05) was observed in the mean values of the boiled and autoclaved samples for tannins. It was concluded that either of the thermal processing methods used in the study can be used as a safe processing method for African breadfruit seed. Boiling or autoclaving of breadfruit seed prior consumption or conversion into flour is recommended in terms of increased nutrients and reduced anti-nutrients. This electronic document is a “live” template. The various components of your paper [title, text, heads, etc.] are already defined on the style sheet, as illustrated by the portions given in this document. (Abstract)



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