ABSTRACT 

The effect of duration of fermentation on microbial population, proximate and chemical composition of two samples (boiled and unboiled) of breadfruit (Treculia africana) was investigated. Breadfruit samples purchased from Afor ogbe market, Ahiazu, Mbaise, Imo State were subjected to spontaneous fermentation for a period of 0 to 72 hours and assessed at every 24 hours interval. The microorganisms isolated during fermentation include Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus, Micrococcus lutens and Saccharomyces cerevisiae. The total viable count for the boiled and unboiled breadfruit samples increased from 4.40 x 10⁵ to 8.73 x 10⁵ cfu/ml and 4.73 x 10⁵ to 9.66 x 10⁵ cfu/ml respectively; Lactic Acid Bacteria count at different fermentation periods increased with increase in the fermentation time from 4.13 x 10⁵ to 8.76 x 10⁵cfu/ml for the boiled breadfruit sample and from 5.20 x 10⁵ to 9.53 x 10⁵ cfu/ml for the unboiled breadfruit sample with a significant difference. The total yeast count for the boiled and unboiled breadfruit samples increased from 5.33 x 10⁵ to 8.80 x 10⁵ cfu/ml and 6.30 x 10⁵cfu/ml to 1.18 x 10⁵ cfu/ml respectively. The pH decreased from 6.52 to 4.68 for boiled breadfruit sample and 6.32 to 4.46 fpr unboiled breadfruit sample while the total titratable acidity increased from 0.49 % to 0.63 % for boiled breadfruit seeds sample and 0.41 % to 0.48 % for the unboiled breadfruit seeds sample during the fermentation. The proximate compositions of the boiled and unboiled breadfruit were assessed. The crude protein and moisture content of the boiled and unboiled breadfruit samples increased from 11.38 % to 12.69 % with a reduction at 48 hours and 5.25 % to 9.19 % from 0 to 48 hours with a decrease at 72 hours to 4.35 % respectively; 57.20 % to 66.07 % and 43.04 % to 59.76 % respectively, the cabohydrate content also decreased from 11.87 % to 0 % for boiled breadfruit seeds sample and 40.29 % to 0 % for unboiled breadfruit seeds sample whereas the ash, crude fibre and crude fat contents varied among all the samples. The proximate analysis reveals that the breadfruit has rich food value and hence may be used with other food supplements in the production of human food and also recommended for diabetic patients due to the reduction in carbohydrate content.