Survey On The Forms Of Preparation And Utilization Of African Breadfruit Seeds In The Consuming Localities

ABSTRACT

African breadfruit seed like any other legume is high in protein content and is not seen as a staple food in our society. Breadfruit is valuable food resource. Breadfruit seeds were processed into two convectional food forms; namely Porridge and Snacks. The porridge samples were made of blends of 70g of parboiled dehulled breadfruit seeds with 30g each for rice, corn, and beans porridge. The snacks samples were made up of blends of 70g of roasted breadfruit seeds with 30g of palm kernel cake and 70g of roasted breadfruit seeds with 30g of coconut copra. The proximate content, vitamins, mineral and sensory properties of these samples were each analyzed. The protein content of porridge meal and snacks were: 11.92%, 10.11%, 10.37%, 30.94%, 16.60%, 28.42%, 24.80% and the carbohydrate content are:57.36%, 72.38%, 71.22%, 50.15%, 70.71%, 48.19% and 46.73%, being cooked breadfruit, cooked breadfruit with rice, cooked breadfruit with corn, cooked breadfruit with beans, roasted breadfruit, roasted breadfruit with palm kernel cake and roasted breadfruit with coconut copra respectively. The vitamin C content of porridge meal and snacks were: 17.48mg/bOg, 17.83mg/lOOg, 16.98mg/bOg, 10.11mg/lOOg, 7.42mg/bOg, 7.68mg/lOOg and 8.23mg/bOg, being cooked breadfruit, cooked breadfruit with rice, cooked breadfruit with corn, cooked breadfruit with beans, roasted breadfruit, roasted breadfruit with palm kernel cake and roasted breadfruit with coconut copra respectively. The iron content of porridge meal and snacks were: O.69nigllOog, 052mg/bOg, 0.47mg/bOg, 0.73mg/bOg, I .48mg/bOg, 3 .82mg11 00g, 3.36mg/bOg and of calcium content were: 4.7398mg/bOg, 189.0998mg/bOg, 204.1598mg/lOOg, 76.0698mg/lOOg, 3.4198mg/I 00g, 328.1098mg/bOg, 43.46mg/I 00g. being cooked breadfruit, cooked breadfruit with rice, cooked breadfruit with corn, cooked breadfruit with beans, roasted breadfruit, roasted breadfruit with palm kernel cake and roasted breadfruit with coconut copra respectively. The sensory properties of porridge meal and snacks shows that there were no significant difference (p>O.05) in the general acceptability. Cooked breadfruit and roasted breadfruit with coconut had the highest scores by the panelists with 7.30.