Inter-Relationship of Dehulling and Toasting on the Proximate Composition and Atwater Factor of African Bread Fruit (Treculia africana) Seeds
Publication Date: 28/01/2019
Author(s): Okwunodulu I.N., Mmeregini I.P., Okwunodulu F.U., Okakpu J.C..
Volume/Issue: Volume 1 , Issue 2 (2019)
Abstract:
We studied the influence of dehulling on proximate and dietary energy profiles of toasted fresh and mature breadfruit seeds. Procured bread fruit seeds were washed to remove residual slimy substance with water and sorting to remove debris, stones and immature seeds. The seeds were divided into two batches. One batch was parboiled at 1000C for 15min, dehulled and winnowed after cooling to remove the hulls, and toasted in a frying pan at 45°C for 30m with constant stirring to obtain dehulled toasted bread fruit (DTB) sample. The other batch was toasted directly without dehulling at same temperature and time regime to obtain un-dehulled toasted breadfruit sample (UTB). Both samples were allowed to cool to room temperature and packed in air tight container for analyses. Proximate analysis was carried out using standard analytical procedures. Energy profiles were calculated using the Atwater factor. Results obtained showed that UTB sample had significant (p<0.05) higher moisture (9.59%), protein content (17.38%), ash (2.47%) and crude fat (9.76%) than DTB sample with moisture (6.39%) crude protein (16.83%), ash (2.25%) and crude fat (8.66%). The DTB sample had significant (p<0.05) higher crude fiber (1.44%) and carbohydrate (64.43%) contents than UTB sample respective values of .37% for crude fiber and 59.43% for carbohydrate. The DTB sample had significant higher energy value of 1643Kj/100g (390.40kcal/100g) than 1613Kj/100g (350.51kcal/100g) from UTB. The UTB retained more nutrients than DTB samples.
