Effect Of Parboiling And Holding Time On Dehulling Efficiency Of African Breadfruit (Treculia Africana) Seeds

ABSTRACT

A study to investigate the effect of parboiling and holding time on dehulling efficiency of African Breadfruit (Treciilia africana) seed was undertaken. Dehulling operation, to an extent depends on parboiling process condition. Three process variable conditions for parboiling the seeds (quantity of parboiled seeds, parboiling temperature and parboiling time) and dehulling time for maximum kernel yield were investigated. The proximate composition, mineral composition, anti-nutritional contents of the dehulled seeds of African breadfruit were determined. The proximate composition of African Breadfruit parboiled at 13 minutes and held at 0 hour were: protein (II 88%), ash (2 23%), fat (4.10%), fibre (2.29%), moisture (10. 17%) and carbohydrate (69.37%).  mineral composition were: potassium (0.61%), sodium (0.]2°/), phosphorus (0 19%). magnesium (0,18%) and calcium (0.20%). The anti-nutritional content were: Tannin (0.28%), alkaloid (0.22%), phytate (0.15%), spooning (0.17%) and phenol (U.08%).The overall dehulling efficiency when parboiled for 13 minutes range from 99 8! to 99,97 and when parboiled for IS minutes range from 99.79 to 99.82.