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Effects of Different Processing Operations on Chemical Composition and Functional Properties of African Breadfruit (Treculia africana) Seed
Current Issue
Volume 2, 2015
Issue 6 (November)
Pages: 180-185   |   Vol. 2, No. 6, November 2015   |   Follow on         
Paper in PDF Downloads: 78   Since Nov. 12, 2015 Views: 2057   Since Nov. 12, 2015
Authors
[1]
Ayoade G. W., Department of Chemistry, Federal University of Technology, Akure, Ondo State, Nigeria.
[2]
Aderibigbe A. D., Department of Chemistry, Federal University of Technology, Akure, Ondo State, Nigeria.
[3]
Amoo I. A., Department of Chemistry, Federal University of Technology, Akure, Ondo State, Nigeria.
Abstract
Ground African Breadfruit (Treculia africana) seeds were divided into three portions and subjected to different treatments. The first portion was boiled, the second was roasted and the third was left unprocessed as control. The effects of processing on nutrient, antinutrient and functional properties of the seeds were investigated using standard methods. For the processed seeds, there were significant increases in the protein, carbohydrate and dry matter contents, but a decrease in the moisture, fibre, fat, oxalate, phytate and tannin contents compared with the raw seed. Water Absorption Capacity was low in roasted seeds compared to boiled and raw samples. Also, oil absorption and foaming capacities were significantly reduced in boiled and roasted samples. Bulk density was higher in boiled seeds than in roasted seeds. Generally, processing greatly reduced the antinutrient content of all the samples, while some nutrient content increased significantly.
Keywords
Treculia africana, Functional Properties, Antinutrients, Proximate
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