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Volume 3, Issue 4, July 2014, Page: 333-339
The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana)
Obiakor- Okeke P. N., Faculty of Health Sciences, Department of Nutrition and Dietetics, Imo State University, PMB 2000, Owerri, Imo State Nigeria
Nnadi Chimdinma C., Faculty of Health Sciences, Department of Nutrition and Dietetics, Imo State University, PMB 2000, Owerri, Imo State Nigeria
Received: Jul. 17, 2014;       Accepted: Jul. 29, 2014;       Published: Aug. 10, 2014
DOI: 10.11648/j.ijnfs.20140304.25      View  3181      Downloads  236
Abstract
Aim: The study was designed to evaluate the effect of different processing methods on the nutrient and anti-nutrient composition of African Breadfruit (Treculia africana). Methodology: African breadfruit (Treculia africana) was processed by cooking and roasting. Nutrient, antinutrient and sensory evaluation of both the raw, cooked and roasted samples was estimated using the standard assay methods. The samples were analysed with descriptive statistics using SPSS version 14 to determine the percentages (%), mean, standard deviation (SD) and Least square deviation (LSD). Result: The results showed that protein content ranged from 3.45% to 23.52%, fat ranged from 1.95 – 13.90%, carbohydrate (CHO) ranged from 58.70% to 80.65%, ash ranged from 0.35% to 10.90% and fiber ranged from 0.32% to 8.26% and The antinutrients; phytate and tannin were absent in roasted and cooked samples but present in the raw samples. The minerals Iron ranged from 1.10-2.05mg/l00g, Zinc ranged from 3.15 – 10.00mg/l00g, Phosphorus ranged from 13.25- 42.00mg/l00g and Potassium ranged from 6.90- 21.70mg/l00g. The sensory evaluation showed that breadfruit food products were acceptable in terms of colour flavour, texture and general acceptability. Colour most acceptable in sample A (roasted breadfruit) and least acceptable in sample B1/B2 (the cooked breadfruit and the water sieved from it). Flavour was most acceptable in sample A, texture shows that sample C was most acceptable by the panelist while sample B1/B2 was least acceptable. General acceptability shows that sample C was most generally acceptable by the panelists while sample B1/B2 was the least acceptable. However, there was no significant difference (P > 0.05) in the colour, flavour, texture and general acceptability of the samples. Conclusion: The study showed that preparation of breadfruit dishes by roasting and cooking improved its nutrient composition, eliminated the two antinutrients tannins and phytates analysed in this study and hence the nutrients in breadfruit is better accessed when processed by cooking or roasting and gave acceptable products.
Keywords
Effect, Processing Methods, Nutrient, Anti-Nutrient, African Breadfruit
To cite this article
Obiakor- Okeke P. N., Nnadi Chimdinma C., The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana), International Journal of Nutrition and Food Sciences. Vol. 3, No. 4, 2014, pp. 333-339. doi: 10.11648/j.ijnfs.20140304.25
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