Effects Of Days Of Fermentation Of Fruit Pulp On The Physiochemical Properties Of Parboiled And Unparboiled Dried African Breadfruit Seed (Triculia Africana)
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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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 Apr 27, 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
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 27 Apr. 2024.
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. 27 Apr. 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 >.
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 27 Apr. 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