Chemical Composition of Artocarpus communis (Breadfruit) Seed flour as Affected by Processing (Boiling and Roasting)

Okorie, S. U.

doi:10.3923/pjn.2010.419.421

Cited by 8 publications

(7 citation statements)

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“…The zinc content of the present study was higher than (4.40 mg/100g) on roasted breadfruit and disagrees with [38] that roasting method reduced zinc content. The finding supports previous study by [18] that processing methods reduced the magnesium content of breadnut seeds. Although roasting and germination decreased the magnesium content, roasted breadnut was significantly (p < 0.05) higher than germinated breadnut seed flour.…”

Section: Micronutrient Composition Of the Roasted And Germinated Breasupporting

confidence: 93%

“…Low moisture content was observed in the processed breadnut seed flours though it was lower in roasted breadnut seed flours which may be as a result of the high heat treatment that resulted in loss of moisture. The moisture content of the roasted sample was however lower than 14.77% that was reported by Okorie [18] on Artocarpus camansi seed flour as affected by roasting and boiling. The moisture content of the breadnut seed flour was in range of (10-14%) recommended by Butt et al [19] for flours.…”

Section: Proximate Composition Of Roasted and Germinated Breadnut Seecontrasting

confidence: 65%

“…Roasting significantly (p<0.05) increased the crude fibre of the breadnut seed flour than germinated breadnut seed flour and was consistent with [18]. This disagrees with Joshi and Varma [31]; they reported increased fibre content in germinated soybean than roasted soybean.…”

Section: Proximate Composition Of Roasted and Germinated Breadnut Seementioning

confidence: 64%

“…This might be due to the non-conversion of free fatty acids to carbohydrates which may lead to increase in fat composition during germination [27]. Roasting reduced the fat content and was consistent with [18]. However, it was observed that raw breadnut seed flour had lower fat content when compared to [1,28,29] on raw breadnut seed flour.…”

Section: Proximate Composition Of Roasted and Germinated Breadnut Seementioning

confidence: 86%

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Effect of Roasting and Germination on Proximate, Micronutrient and Amino Acid Profile of Breadnut Seed (Artocarpus camansi) Flour

Amadi¹,

Ihemeje²,

Ezenwa³

2019

JFSE

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The proximate, micronutrient and amino acid profile of roasted and germinated breadnut seed flour were evaluated. Fresh mature fruits (1.5 kg) of breadnut were purchased from Relief market in Imo State, Nigeria. The breadnut seeds were divided into three portions for different unit operations, namely raw, roasted and germinated. Samples were analyzed for proximate, minerals and amino acids compositions. Statistical significance was set at p < 0.05. Protein (13.80%) and fat (7.90%) content were significantly higher (p < 0.05) in germinated breadnut seeds; fibre (2.20%) and ash (7.20%) were significantly higher (p < 0.05) in roasted breadnut seed while carbohydrate (75.85%) and moisture (11.05%) were significantly higher (p < 0.05) in raw breadnut. Micronutrient composition shows that iron (74.35 mg/100g) was higher in roasted breadnut seed, phosphorous (12.95 mg/100g) and zinc (30.4 mg/100g) were higher in germinated breadnut seed flour while calcium (0.04%), magnesium (0.05%), vitamin A (0.27%) and vitamin C (0.85%) were higher in raw breadnut. All the essential amino acids except norleucine were present in the breadnut in varying quantities. Between roasting and germination, essential acids; valine < histidine < isoleucine < thronine < tryptophan were more in germinated breadnut seeds while leucine < lysine < phenylalanine < methionine were higher in roasted breadnut seed flour. The use of roasting and germination should be used in processing breadnut seeds. The use of breadnut seed flours as composite flour in food production may help to provide protein and micronutrient among the vulnerable groups.

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Section: Micronutrient Composition Of the Roasted And Germinated Breasupporting

confidence: 93%

Section: Proximate Composition Of Roasted and Germinated Breadnut Seecontrasting

confidence: 65%

Section: Proximate Composition Of Roasted and Germinated Breadnut Seementioning

confidence: 64%

Section: Proximate Composition Of Roasted and Germinated Breadnut Seementioning

confidence: 86%

See 2 more Smart Citations

Effect of Roasting and Germination on Proximate, Micronutrient and Amino Acid Profile of Breadnut Seed (Artocarpus camansi) Flour

Amadi¹,

Ihemeje²,

Ezenwa³

2019

JFSE

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“…This effect is principally due to the absorption of sodium salts by the millet from soaking media, which increased the inorganic salt content but not significantly ( p > 0.05) change [15]. There was a trend for ash content to decrease as blanching time increased for blanched samples of milk beverage, which was caused by the leaching of minerals into the blanched water in this project [16].…”

Section: Discussionmentioning

confidence: 95%

Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage

et al. 2019

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In this experiment, a new type of nutritional drink—millet skim milk beverage—was developed based on combining skim milk with millet and nutritional resource utilization. The effects of NaHCO3 concentrations in soaking water (0, 0.5 g/100 mL, and 1.0 g/100 mL) and blanching time (0, 15, and 30 min) on the physicochemical properties of millet skim milk were studied. The parameter changes caused by the above treatment were evaluated via color analysis, physicochemical analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Soaking in water containing NaHCO3 had a significant (p < 0.05) effect on pH, specific gravity, viscosity, and stability. The blanching treatment had a significant (p < 0.05) influence on the total solids of the samples. However, blanching only slightly affected the physical properties of the samples. In addition, soaking and blanching treatments had significant (p < 0.05) effects on the b* value of millet skim milk beverage, whereas there was no significant (p > 0.05) change in L* and a*. SDS-PAGE analysis indicated that the blanching treatment had a significant (p < 0.05) effect on band 5 and band 6 and that the soaking treatment also had a significant effect on the bands of 6 and 7 (p < 0.05). By analyzing the substantial effects, we concluded that the optimum process conditions were soaking with 0.5 g/100 mL NaHCO3 solution and blanching for 15 min.

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Artocarpus altilis

Lim¹

2011

Edible Medicinal and Non Medicinal Plants

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Chemical Composition of Artocarpus communis (Breadfruit) Seed flour as Affected by Processing (Boiling and Roasting)

Cited by 8 publications

References 1 publication

Effect of Roasting and Germination on Proximate, Micronutrient and Amino Acid Profile of Breadnut Seed (Artocarpus camansi) Flour

Effect of Roasting and Germination on Proximate, Micronutrient and Amino Acid Profile of Breadnut Seed (Artocarpus camansi) Flour

Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage

Artocarpus altilis

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