ABSTRACT
Effect of cooking time and tenderizers on
nutrients and anti-nutrient factors in African breadfruit seeds was
investigated. African breadfruit seeds were separately cooked with plantain
leaf ash, palm inflorescence and akanwa infusion in a separate pot. Thereafter,
the cooking time of the cooked African breadfruit seeds was determined prior to
evaluation of their proximate composition, mineral content, vitamin content,
Antinutrient factors and sensory properties using standard analytical
procedures. Data obtained were statistically analysed using SPSS version 22.0.
The proximate analysis showed that African breadfruit cooked without
tenderizers (ABF1) had the highest moisture, fat and carbohydrate content. The
highest crude protein content was obtained in African breadfruit cooked with
akanwa (ABF2) and plantain leaf ash infusion (ABF3) with African breadfruit
seeds cooked with plantain leaf ash infusion having the highest dietary fibre.
Highest value of ash was obtained in African breadfruit cooked with plant
inflorescence ash infusion (ABF4). The mineral content of the cooked African
breadfruit seeds showed that African breadfruit cooked without tenderizers had
the highest phosphors content while African breadfruit cooked with akanwa had
the highest potassium and iron content. African breadfruit cooked with plantain
leaf ash infusion had the highest magnesium and calcium content whereas African
breadfruit cooked palm inflorescence ash infusion had the highest value of
sodium. The vitamin content of the African breadfruit seeds showed that the
highest value of provitamin A, vitamin B3, B6 and E was obtained in African
breadfruit cooked with plant inflorescence ash infusion whereas the highest
value of vitamin Bl and 83 were obtained in African breadfruit cooked without
tenderizers and African breadfruit cooked with plantain leaf ash infusion,
respectively. Antinutrient content of the cooked African breadfruit seeds revealed
that the highest value of trypsin inhibitor and saponin was obtained in African
breadfruit cooked with plant inflorescence ash infusion while highest value of
phytate and tannin was obtained in African breadfruit cooked without tenderizer
and African breadfruit cooked with plantain ash infusion respectively. African
breadfruit cooked without tenderizer had the highest cooking time while African
breadfruit cooked with plant inflorescence ash infusion recorded the least
cooking time.
AGU, A (2025). Effect Of Tenderizers On Cooking Time, Nutrients, Antinutrients And Sensory Properties Of African Breadfruit Seeds :- Agu, Sophia N. Repository.mouau.edu.ng: Retrieved May 07, 2025, from https://repository.mouau.edu.ng/work/view/effect-of-tenderizers-on-cooking-time-nutrients-antinutrients-and-sensory-properties-of-african-breadfruit-seeds-agu-sophia-n-7-2
AGU, AGU. "Effect Of Tenderizers On Cooking Time, Nutrients, Antinutrients And Sensory Properties Of African Breadfruit Seeds :- Agu, Sophia N" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 06 May. 2025, https://repository.mouau.edu.ng/work/view/effect-of-tenderizers-on-cooking-time-nutrients-antinutrients-and-sensory-properties-of-african-breadfruit-seeds-agu-sophia-n-7-2. Accessed 07 May. 2025.
AGU, AGU. "Effect Of Tenderizers On Cooking Time, Nutrients, Antinutrients And Sensory Properties Of African Breadfruit Seeds :- Agu, Sophia N". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 06 May. 2025. Web. 07 May. 2025. < https://repository.mouau.edu.ng/work/view/effect-of-tenderizers-on-cooking-time-nutrients-antinutrients-and-sensory-properties-of-african-breadfruit-seeds-agu-sophia-n-7-2 >.
AGU, AGU. "Effect Of Tenderizers On Cooking Time, Nutrients, Antinutrients And Sensory Properties Of African Breadfruit Seeds :- Agu, Sophia N" Repository.mouau.edu.ng (2025). Accessed 07 May. 2025. https://repository.mouau.edu.ng/work/view/effect-of-tenderizers-on-cooking-time-nutrients-antinutrients-and-sensory-properties-of-african-breadfruit-seeds-agu-sophia-n-7-2