Effects Of Days Of Fermentation Of Fruit Pulp On The Physiochemical Properties Of Parboiled And Unparboiled Dried African Breadfruit Seed (Triculia Africana)

ONYECHEFULA JOHN ONYEKACHI | 63 pages (10942 words) | Projects

ABSTRACT

 African breadfruit (Treculia Africana) fruits were allowed to fennentation naturally for 6- l 4days. The seeds were extracted and washed at every 2 days intervals as from 6 days of fennentation for 14days. One batch of the seeds were parboiled at 100c for 5mins and manually dehulled to obtain the endosperm. Dehulled endosperm were oven-dried at (55±2c, 24hrs), milled and stored for analysis. The seed batch was dried at (55±2¢, 24hrs), manually dehulled, milled and store for analysis. Proximate composition showed a significance difference (P<0.05) in the raw (unparboiled) and parboiled breadfruit samples. There was decreases in the parboiled of Crude protein (12.76±0.13), crude fibre (2.62±0.44), ash (2.46±0.02) fat (4.47±0.11), carbohydrate (51.70±1.13) contents respectively. But in raw (unparboiled), there was significant increases in the crude protein (13.36±0.09), crude fibre (6.62±0.04), ash (2.57±0.20), fat (4.79±0.11), carbohydrate (59.50±0.20) contents respectively. Moisture contents obtained showed that raw seeds are significantly (P<0.05) higher than the parboiled seeds. Phosphorous was the predominant mineral in the samples and highest in fermented Treculia africana seed. Results show significant reduction in oxalates, phytates, tannin contents but higher in hydrocyanic (22.69±28.39) contents of parboiled Treculia africana seed. Results show significant increased {P<0.05) in bulk density and foaming capacity of raw samples then the parboiled. Results showed significant reduction (P<0.05) in the raw oil absorption eapacity (2.17±0.06) to the (247.±0.07) parboiled. The results showed high significant difference (P<0.05) in swelling power and emulsion capacity ofTreculia Africana seed. 

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APA

ONYECHEFULA, O (2023). Effects Of Days Of Fermentation Of Fruit Pulp On The Physiochemical Properties Of Parboiled And Unparboiled Dried African Breadfruit Seed (Triculia Africana). Repository.mouau.edu.ng: Retrieved Feb 28, 2024, from https://repository.mouau.edu.ng/work/view/effects-of-days-of-fermentation-of-fruit-pulp-on-the-physiochemical-properties-of-parboiled-and-unparboiled-dried-african-breadfruit-seed-triculia-africana-7-2

MLA 8th

ONYEKACHI, ONYECHEFULA. "Effects Of Days Of Fermentation Of Fruit Pulp On The Physiochemical Properties Of Parboiled And Unparboiled Dried African Breadfruit Seed (Triculia Africana)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 10 Oct. 2023, https://repository.mouau.edu.ng/work/view/effects-of-days-of-fermentation-of-fruit-pulp-on-the-physiochemical-properties-of-parboiled-and-unparboiled-dried-african-breadfruit-seed-triculia-africana-7-2. Accessed 28 Feb. 2024.

MLA7

ONYEKACHI, ONYECHEFULA. "Effects Of Days Of Fermentation Of Fruit Pulp On The Physiochemical Properties Of Parboiled And Unparboiled Dried African Breadfruit Seed (Triculia Africana)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 10 Oct. 2023. Web. 28 Feb. 2024. < https://repository.mouau.edu.ng/work/view/effects-of-days-of-fermentation-of-fruit-pulp-on-the-physiochemical-properties-of-parboiled-and-unparboiled-dried-african-breadfruit-seed-triculia-africana-7-2 >.

Chicago

ONYEKACHI, ONYECHEFULA. "Effects Of Days Of Fermentation Of Fruit Pulp On The Physiochemical Properties Of Parboiled And Unparboiled Dried African Breadfruit Seed (Triculia Africana)" Repository.mouau.edu.ng (2023). Accessed 28 Feb. 2024. https://repository.mouau.edu.ng/work/view/effects-of-days-of-fermentation-of-fruit-pulp-on-the-physiochemical-properties-of-parboiled-and-unparboiled-dried-african-breadfruit-seed-triculia-africana-7-2

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