The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana)

Obiakor- Okeke P. N.; Nnadi Chimdinma C.

doi:doi:10.11648/j.ijnfs.20140304.25

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The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana)

Obiakor- Okeke P. N., Nnadi Chimdinma C.

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 4)

Received: 17 July 2014 Accepted: 29 July 2014 Published: 10 August 2014

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Abstract

Aim: The study was designed to evaluate the effect of different processing methods on the nutrient and anti-nutrient composition of African Breadfruit (Treculia africana). Methodology: African breadfruit (Treculia africana) was processed by cooking and roasting. Nutrient, antinutrient and sensory evaluation of both the raw, cooked and roasted samples was estimated using the standard assay methods. The samples were analysed with descriptive statistics using SPSS version 14 to determine the percentages (%), mean, standard deviation (SD) and Least square deviation (LSD). Result: The results showed that protein content ranged from 3.45% to 23.52%, fat ranged from 1.95 – 13.90%, carbohydrate (CHO) ranged from 58.70% to 80.65%, ash ranged from 0.35% to 10.90% and fiber ranged from 0.32% to 8.26% and The antinutrients; phytate and tannin were absent in roasted and cooked samples but present in the raw samples. The minerals Iron ranged from 1.10-2.05mg/l00g, Zinc ranged from 3.15 – 10.00mg/l00g, Phosphorus ranged from 13.25- 42.00mg/l00g and Potassium ranged from 6.90- 21.70mg/l00g. The sensory evaluation showed that breadfruit food products were acceptable in terms of colour flavour, texture and general acceptability. Colour most acceptable in sample A (roasted breadfruit) and least acceptable in sample B1/B2 (the cooked breadfruit and the water sieved from it). Flavour was most acceptable in sample A, texture shows that sample C was most acceptable by the panelist while sample B1/B2 was least acceptable. General acceptability shows that sample C was most generally acceptable by the panelists while sample B1/B2 was the least acceptable. However, there was no significant difference (P > 0.05) in the colour, flavour, texture and general acceptability of the samples. Conclusion: The study showed that preparation of breadfruit dishes by roasting and cooking improved its nutrient composition, eliminated the two antinutrients tannins and phytates analysed in this study and hence the nutrients in breadfruit is better accessed when processed by cooking or roasting and gave acceptable products.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 4)
DOI	10.11648/j.ijnfs.20140304.25
Page(s)	333-339
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Effect, Processing Methods, Nutrient, Anti-Nutrient, African Breadfruit

References

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[2]	Agu, H.O. and Akinjede, F. (2001). The effect of different drying method on the physico chemical quality of African breadfruit. Proceedings of 25th Annual NIFST conference, 5-9, Lagos.
[3]	Kabuo, C.O.O. (2001). Extending shelf-life of African breadfruit (Trecudia African) seeds "Ukwa" (180) by solar drying: effect on proximate composition and Organoleptic quality. In proceedings of 25th Annual NIFST conference, 5-9, Lagos.
[4]	Iwe, M.O. and Ngoddy, P.O. (2001). Development of mechanical dehulling process of the African breadfruit (Treculla African). Nigeria food Journal Vol. 19, P.8-16.
[5]	Nwufor, M.A., and Mba, P.C. (1988). Student on post harvest roots of African breadfruit (Treculia africana). Seeds in Nigeria J. Int. Bio, 24.17-23.
[6]	Nwokolo, N. (1987). Nutritional quality of the seeds of African breadfruit (Treculia africana). Tropical science 27:39-47.
[7]	Ajiwe, W.E., Okeke, C.A. and Agbo, H.U. (1995). Extraction And utilization of breadfruit seed oil (treculia African). Bio resource Technology, 53. 183-184.
[8]	AOAC (1995) "Official method of Analysis" 11th edition. Association of official Analytical chemists. Washington.
[9]	Ranjiham, S.K. and Gapal, K. (1980). Wet Chemical digestion of biological materials for mineral analysis. In: Laboratory Manual for Nutrition Research (pp.83-84) New Delhi: Vikas publishing House
[10]	Ihekoronye, I.A. and Ngoddy. P.O. (1985). Integrated science and Technology for the tropics. Macmillan publisher 200.
[11]	Akachukwu, C.O. (2002): characteristic and local processing of African breadfruit (Treculia African) in south Eastern Nigeria. Proceedings of 26th Annual conference, P.33-34
[12]	Onimawo, A.I. and Egbekun, K.M. (1998). Comprehension food science and nutrition-Ambik Press Benin
[13]	Adewusi, S.R.A. Orsadere, B.O. and Oke, O. L. (1991): Studies on weaning diet in Nigeria from carbohydrate sources. Cereal chem. 68; P. 165-109.
[14]	Amusa, N.A., Kehinde, I.A. and Ashaye, O.A. (2002) Bio Deterioration of breadfruit (Autoharps communist) in Storage and its effects on the nutrient composition African journal of bio technology Vo.1 (2), P.51-60.
[15]	Giami, S.Y. Adindu, M. N., Hart, A.D. and Denenu, E.O. (2001). Effect of hart processing on the vitro protein Digestibility and some chemical properties of Africans breadfruit (Treculia African) seeds plant foods for Human Nutrition. Vol. 56; P. 117-126 (10).

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Obiakor- Okeke P. N., Nnadi Chimdinma C. (2014). The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana). International Journal of Nutrition and Food Sciences, 3(4), 333-339. https://doi.org/10.11648/j.ijnfs.20140304.25

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ACS Style

Obiakor- Okeke P. N.; Nnadi Chimdinma C. The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana). Int. J. Nutr. Food Sci. 2014, 3(4), 333-339. doi: 10.11648/j.ijnfs.20140304.25

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AMA Style

Obiakor- Okeke P. N., Nnadi Chimdinma C. The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana). Int J Nutr Food Sci. 2014;3(4):333-339. doi: 10.11648/j.ijnfs.20140304.25

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@article{10.11648/j.ijnfs.20140304.25,
  author = {Obiakor- Okeke P. N. and Nnadi Chimdinma C.},
  title = {The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {4},
  pages = {333-339},
  doi = {10.11648/j.ijnfs.20140304.25},
  url = {https://doi.org/10.11648/j.ijnfs.20140304.25},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140304.25},
  abstract = {Aim: The study was designed to evaluate the effect of different processing methods on the nutrient and anti-nutrient composition of African Breadfruit (Treculia africana). Methodology: African breadfruit (Treculia africana) was processed by cooking and roasting. Nutrient, antinutrient and sensory evaluation of both the raw, cooked and roasted samples was estimated using the standard assay methods. The samples were analysed with descriptive statistics using SPSS version 14 to determine the percentages (%), mean, standard deviation (SD) and Least square deviation (LSD). Result: The results showed that protein content ranged from 3.45% to 23.52%, fat ranged from 1.95 – 13.90%, carbohydrate (CHO) ranged from 58.70% to 80.65%, ash ranged from 0.35% to 10.90% and  fiber ranged from 0.32% to 8.26% and The antinutrients; phytate and tannin were absent in roasted and cooked samples but present in the raw samples. The minerals Iron ranged from 1.10-2.05mg/l00g, Zinc ranged from 3.15 – 10.00mg/l00g, Phosphorus ranged from 13.25- 42.00mg/l00g and Potassium ranged from 6.90- 21.70mg/l00g. The sensory evaluation showed that breadfruit food products were acceptable in terms of colour flavour, texture and general acceptability. Colour most acceptable in sample A (roasted breadfruit) and least acceptable in sample B1/B2 (the cooked breadfruit and the water sieved from it). Flavour was most acceptable in sample A, texture shows that sample C was most acceptable by the panelist while sample B1/B2 was least acceptable. General acceptability shows that sample C was most generally acceptable by the panelists while sample B1/B2 was the least acceptable. However, there was no significant difference (P > 0.05) in the colour, flavour, texture and general acceptability of the samples. Conclusion: The study showed that preparation of breadfruit dishes by roasting and cooking improved its nutrient composition, eliminated the two antinutrients tannins and phytates analysed in this study and hence the nutrients in breadfruit is better accessed when processed by cooking or roasting and gave acceptable products.},
 year = {2014}
}

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TY - JOUR
T1 - The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana)
AU - Obiakor- Okeke P. N.
AU - Nnadi Chimdinma C.
Y1 - 2014/08/10
PY - 2014
N1 - https://doi.org/10.11648/j.ijnfs.20140304.25
DO - 10.11648/j.ijnfs.20140304.25
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 333
EP - 339
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20140304.25
AB - Aim: The study was designed to evaluate the effect of different processing methods on the nutrient and anti-nutrient composition of African Breadfruit (Treculia africana). Methodology: African breadfruit (Treculia africana) was processed by cooking and roasting. Nutrient, antinutrient and sensory evaluation of both the raw, cooked and roasted samples was estimated using the standard assay methods. The samples were analysed with descriptive statistics using SPSS version 14 to determine the percentages (%), mean, standard deviation (SD) and Least square deviation (LSD). Result: The results showed that protein content ranged from 3.45% to 23.52%, fat ranged from 1.95 – 13.90%, carbohydrate (CHO) ranged from 58.70% to 80.65%, ash ranged from 0.35% to 10.90% and fiber ranged from 0.32% to 8.26% and The antinutrients; phytate and tannin were absent in roasted and cooked samples but present in the raw samples. The minerals Iron ranged from 1.10-2.05mg/l00g, Zinc ranged from 3.15 – 10.00mg/l00g, Phosphorus ranged from 13.25- 42.00mg/l00g and Potassium ranged from 6.90- 21.70mg/l00g. The sensory evaluation showed that breadfruit food products were acceptable in terms of colour flavour, texture and general acceptability. Colour most acceptable in sample A (roasted breadfruit) and least acceptable in sample B1/B2 (the cooked breadfruit and the water sieved from it). Flavour was most acceptable in sample A, texture shows that sample C was most acceptable by the panelist while sample B1/B2 was least acceptable. General acceptability shows that sample C was most generally acceptable by the panelists while sample B1/B2 was the least acceptable. However, there was no significant difference (P > 0.05) in the colour, flavour, texture and general acceptability of the samples. Conclusion: The study showed that preparation of breadfruit dishes by roasting and cooking improved its nutrient composition, eliminated the two antinutrients tannins and phytates analysed in this study and hence the nutrients in breadfruit is better accessed when processed by cooking or roasting and gave acceptable products.
VL - 3
IS - 4
ER -

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Author Information

Obiakor- Okeke P. N.

Faculty of Health Sciences, Department of Nutrition and Dietetics, Imo State University, PMB 2000, Owerri, Imo State Nigeria
Nnadi Chimdinma C.

Faculty of Health Sciences, Department of Nutrition and Dietetics, Imo State University, PMB 2000, Owerri, Imo State Nigeria

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Obiakor- Okeke P. N., Nnadi Chimdinma C. (2014). The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana). International Journal of Nutrition and Food Sciences, 3(4), 333-339. https://doi.org/10.11648/j.ijnfs.20140304.25

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ACS Style

Obiakor- Okeke P. N.; Nnadi Chimdinma C. The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana). Int. J. Nutr. Food Sci. 2014, 3(4), 333-339. doi: 10.11648/j.ijnfs.20140304.25

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AMA Style

Obiakor- Okeke P. N., Nnadi Chimdinma C. The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana). Int J Nutr Food Sci. 2014;3(4):333-339. doi: 10.11648/j.ijnfs.20140304.25

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@article{10.11648/j.ijnfs.20140304.25,
  author = {Obiakor- Okeke P. N. and Nnadi Chimdinma C.},
  title = {The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {4},
  pages = {333-339},
  doi = {10.11648/j.ijnfs.20140304.25},
  url = {https://doi.org/10.11648/j.ijnfs.20140304.25},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140304.25},
  abstract = {Aim: The study was designed to evaluate the effect of different processing methods on the nutrient and anti-nutrient composition of African Breadfruit (Treculia africana). Methodology: African breadfruit (Treculia africana) was processed by cooking and roasting. Nutrient, antinutrient and sensory evaluation of both the raw, cooked and roasted samples was estimated using the standard assay methods. The samples were analysed with descriptive statistics using SPSS version 14 to determine the percentages (%), mean, standard deviation (SD) and Least square deviation (LSD). Result: The results showed that protein content ranged from 3.45% to 23.52%, fat ranged from 1.95 – 13.90%, carbohydrate (CHO) ranged from 58.70% to 80.65%, ash ranged from 0.35% to 10.90% and  fiber ranged from 0.32% to 8.26% and The antinutrients; phytate and tannin were absent in roasted and cooked samples but present in the raw samples. The minerals Iron ranged from 1.10-2.05mg/l00g, Zinc ranged from 3.15 – 10.00mg/l00g, Phosphorus ranged from 13.25- 42.00mg/l00g and Potassium ranged from 6.90- 21.70mg/l00g. The sensory evaluation showed that breadfruit food products were acceptable in terms of colour flavour, texture and general acceptability. Colour most acceptable in sample A (roasted breadfruit) and least acceptable in sample B1/B2 (the cooked breadfruit and the water sieved from it). Flavour was most acceptable in sample A, texture shows that sample C was most acceptable by the panelist while sample B1/B2 was least acceptable. General acceptability shows that sample C was most generally acceptable by the panelists while sample B1/B2 was the least acceptable. However, there was no significant difference (P > 0.05) in the colour, flavour, texture and general acceptability of the samples. Conclusion: The study showed that preparation of breadfruit dishes by roasting and cooking improved its nutrient composition, eliminated the two antinutrients tannins and phytates analysed in this study and hence the nutrients in breadfruit is better accessed when processed by cooking or roasting and gave acceptable products.},
 year = {2014}
}

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