Quality Evaluation Of Roasted, Boiled And Raw African Breadfruit (Treculia Africana) Seed Flour

ABSTRACT

This study investigated the quality of roasted, boiled and raw African breadfruit (Treculia afiican) seed flour. The proximate composition, vitamin and mineral analysis were carried out using standard methods. There were significant difference ) in the proximate composition of the various samples, with the proximate mean values ranged from 5.01 to 10.77% (moisture), 1.59 to 2.7% (fat),77 to 8.89% (fiber), 17.99 to 20.77%(protein), 2.51 to 2.57% (ash), 55.25 to 63.17 (carbohydrate). In the vitamin analysis there were significant difference in the vitaminA, Bi, B2, and B3, with mean values ranging from 53.00 to 53.67mg/bOg, 6.00 to 6.38mgllOOg, 10.40 to 11.57mg/lOOg, and 25.07 to 32.47mg /lOOg respectively. The mineral result showed that there were significant difference (in calcium, potassium, sodium, iron, and copper content of the sample. The mineral mean values ranged from 189 to 239mg/bOg (calcium), 148.67 to 202.6mg/lOOg (potassium), 356.33 to 374.67mg/lOOg (sodium), 1.83 to 2.l4mg/lOOg copper and 10.73 to 11.67mg/lOOg (iron). This study revealed by roasting as a method of processing retained higher nutrients than boiling process.