Application Of Response Surface Methodology In Determining The Effect Of Blanching And Decorticating On The Nutritional And Sensory Property Of Treculia Africana (Breadfruit) Seed
ABSTRACT
Treculia africana (breadfruit) seeds were subjected to blanching and decortication at different temperature, quantity and time. The seeds were processed and evaluated for its nutritional composition. Sensory evaluation was carried out. After regression was carried out on the results obtained, the following was concluded; phosphorus , magnesium, sodium and protein content of the blanched and decorticated samples of Treculia africana are significantly (p<O,05) affected by quantity , temperature and time. Cnide fibre and calcium of the whole blanched un-decorticated Treculia africana are significantly (p<O.05) affected by time. Potassium and Energy content of blanched and decorticated and potassium of whole blanched. T africaiza are significantly affected by quantity. Calcium content of blanched and decorticated T. africana is affected by temperature. Fat content of whole blanched .T. Africana and protein content of blanched and decorticated T.africana is significantly (p<O.05) affected by quantity and time. Ash, Carbohydrate, Energy, Crude firbe, and Fat, of both whole blanched and blanched/ decorticated T.africana are not significantly affected by temperature, time or quantity. For sensory evaluation, samples were not significantly (p<.-O.05) different for colour or taste, but there was a significant (P<0.05) difference Ibr texture. The sample that was blanched at 100°c for 13 minutes was ascribed the best.
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OSUWAH, O (2021). Application Of Response Surface Methodology In Determining The Effect Of Blanching And Decorticating On The Nutritional And Sensory Property Of Treculia Africana (Breadfruit) Seed. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/application-of-response-surface-methodology-in-determining-the-effect-of-blanching-and-decorticating-on-the-nutritional-and-sensory-property-of-treculia-africana-breadfruit-seed-7-2
O., OSUWAH. "Application Of Response Surface Methodology In Determining The Effect Of Blanching And Decorticating On The Nutritional And Sensory Property Of Treculia Africana (Breadfruit) Seed" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Jul. 2021, https://repository.mouau.edu.ng/work/view/application-of-response-surface-methodology-in-determining-the-effect-of-blanching-and-decorticating-on-the-nutritional-and-sensory-property-of-treculia-africana-breadfruit-seed-7-2. Accessed 25 Nov. 2024.
O., OSUWAH. "Application Of Response Surface Methodology In Determining The Effect Of Blanching And Decorticating On The Nutritional And Sensory Property Of Treculia Africana (Breadfruit) Seed". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/application-of-response-surface-methodology-in-determining-the-effect-of-blanching-and-decorticating-on-the-nutritional-and-sensory-property-of-treculia-africana-breadfruit-seed-7-2 >.
O., OSUWAH. "Application Of Response Surface Methodology In Determining The Effect Of Blanching And Decorticating On The Nutritional And Sensory Property Of Treculia Africana (Breadfruit) Seed" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/application-of-response-surface-methodology-in-determining-the-effect-of-blanching-and-decorticating-on-the-nutritional-and-sensory-property-of-treculia-africana-breadfruit-seed-7-2