Amino and Fatty Acid Profiles of Mechanically Dehulled Toasted African Breadfruit (Treculia africana) Seed Flour as Affected by Pre-toasting Treatments

Abstract

African breadfruit (Treculia africana) is a food crop with extensive potential for both domestic and industrial applications (Umezuruike, 2019). The seeds are rarely consumed in their raw state; instead, they can be baked, boiled, roasted, or fried before ingestion. Alternatively, they can be milled into flour, serving as a soup thickener (Okoye and Obi, 2017) or serving as a viable substitute for wheat flour in bakery goods (Agu et al., 2007). Notably, breadfruit flour carries substantial potential for pastry production (Obi and Akubuo, 2018). Furthermore, the seeds can be pressed to yield edible oil, commonly utilized in cooking and frying. In this manner, the flour emerges