Effect Of Blanching And Decortication On The Physicochemical Properties Of Breadfruit (T.Africana) Flour And Seeds Using Response Surface Methodology

ABSTRACT

This study investigated the effects of blanching and decortications on the physicochemical properties using the response surface methodology. Physicochemical properties:-Bulk density, wettability, gelation temperature, protein solubility, Apparent density, swelling and hydration coefficient, water and oil absorption capacities and cooking time of the whole blanched and whole blanched decorticated flour and seeds of T. Africana were determined The apparent density, swelling and hydration coefficient and cooking time were significantly (p 0.05) affected by temperature and time. The bulk density, wettability, water and oil absorption capacity were significantly (p 0.05) affected by quantity, temperature and time. Gelation temperature was significantly (p 0.05) affected by temperature. Protein solubility was neither significantly (p S 0.05) affected by quantity, temperature nor time.