ABSTRACT

The effects of toasting time on the quality characteristics of African breadfruit (Treculia Africana) Seeds was studied. The African breadfruit seeds were dehulled and divided into five portions of 560 g each. The African breadfruit seeds were subjected to dehulling efficiency evaluation. The different portions were roasted (180 C) for different times of 15 min, 20 min, 25 min, 30 min, and 40 min. The African breadfruit seeds were processed into different flour samples and subjected tc functional, proximate, mineral, antinutrient and sensory properties analyses using standard methods. The dehulling efficiency of African breadfruit seeds ranged from 55.50 to 79.00%. The functional properties of African breadfruit flour samples ranged from 0.52 to 0.86 g/ml bulk density, 7.38 to 10.91 g/ml WAC, 13.53 to 8.91 g/ml OAC, 5.01 to 7.63% foam capacity, 2.03 to 3.43% swelling index, 17.03 to 28.29% emulsion capacity and 62.36 to 73.87 C gelatinization temperature. The proximate composition of the African breadfruit samples ranged from 4.94 to 9.02% moisture, 4.05 to 6.35% ash, 19.75 to 20.28% protein, 1.52 to 2.93% fiber, 7.91 to 11.97% fat and 53.70 to 57.58% carbohydrate. The mineral composition of the African breadfruit samples ringed from 336.28 to 353.58 mg/l00g potassium, 1.77 to 1.54 mg/l00g iron, 46.38 to 65.09 mg/100g calcium, 32.93 to 37.27 mg/l00g magnesium and 20.08 to 24.47 mg/l00g sodium. The antinutrient content of the African breadfruit samples ranged from 0.79 to 1.36 mg/l00g saponin, 1.36 to 2.46 mg/ l 00g tannin, 2.06 to 4.85 mg/1 00g phytate8.94 to 11.26 mg/l 00g trypsin inhibitor and 1.32 to 1.99 mg/I 00g alkaloid. The result of the sensory scores of the African breadfruit samples ranged from 6.80 to 8.90 taste, 6.10 to 8.60 appearance, 6.90 to 8.05 aroma, 5.80 to 8.35 texture, 6.60 to 8.50 mouthfeel and 7.30 to 8.90 general acceptability. The study concludes that while toasting enhances the nutritional and functional qualities of African breadfruit seeds, excessive toasting could compromise its sensory appeal and consumer acceptability. hence, a toasting time of 15 to 20 minutes is recommended as it improves the nutritional properties while maintaining desirable sensory attributes