Quality Evaluation Of Roasted, Boiled And Raw African Breadfruit (Treculia Ufricana) Seed Flour

ABSTRACT

This study inyestigated the quality of roasted, boiled and raw African breadfruit (Treculia

african) seed flour. The proximate composition, vitamin and mineral analysis were carried out

using standard methods. There were significant differences (p< 0.05) in the proximate

composition of the various samples, with the proximate mean values ranged from 5.01 to 10.77%

(moisture), 1.59 to 2.7% (fat),77 to 8.89% (fiber), 17.99 to 20.77%(protein), 2.51 to 2.57% (ash),

55.25 to 63.17 (carbohydrate). In the vitamin analysis there were significant difference (p<0.005)

in the vitamin A, Bi, B2, and B3, with mean values ranging from 53.00 to 53.67mg/bOg, 6.00

to 6.38mg/bOg, 10.40 to 11.57mg/lOOg, and 25.07 to 32.47mg /loog respectively. The mineral

result showed that there were significant difference (p<0.05) in calcium, potassium, sodium,

iron, and copper content of the sample. The mineral mean values ranged from 189 to

239mg/bOg (calcium), 148.67 to 202.6mg/lOOg @otassium), 356.33 to 374.67mg/bOg

(sodium), 1.83 to 2.l4mg/lOOg copper and 10.73 to 11.67mg/lOOg (iron). This study revealed by

roasting as a method of processing retained higher nutrients than boiling process.