Pasting properties of Treculia africana seed flour in Ghana and the production of a breakfast meal

Appiah, F.; Oduro, Ibok

doi:10.5251/abjna.2011.2.2.325.329

Cited by 5 publications

(5 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this study, the moisture content in the raw seed (8.4%) was comparable to what was reported by Osabor (8%) and Aruey (9%) [21,22]. It was much higher than the 3.3% and 3.8% reported by Nwaigwe [23] and Onyekwelua [11], respectively and lower than the 10.8% values reported by Appiah [24].…”

Section: Discussionsupporting

confidence: 82%

Evaluation of nutrients and anti- nutrient properties of traditionally prepared treculia africana decne (bread fruit diet and toasted seeds)

Abiodun¹,

Aliyu²,

Oritogun³

2018

AJFAND

View full text Add to dashboard Cite

Protein deficiency affects more than 170 million preschool children and nursing mothers in developing countries creating a need for a strategy to improve the nutritional status of their diet through supplementation with plant proteins. The nutritional value of Treculia africana (African Breadfruit) has been extensively studied under laboratory conditions. Although the Breadfruit tree grows wildly in some West and Central African countries, and its seeds eaten in various forms by the populace, there has not been an attempt to evaluate its nutritive value as prepared at the home level. The goal of this study was, therefore, to evaluate the nutritive value of the seeds as indigenously prepared by the general populace in order to determine the suitability of its use as a good complementary diet. The raw seeds purchased in the Ikenne local government area (LGA) of Ogun State, Nigeria were subjected to cooking and toasting methods (using firewood) as practiced in the area. A proximate analysis was performed on the three samples (Raw, Cooked and Toasted) in order to evaluate the composition and some anti-nutritional factors of the Breadfruit seeds. Results showed that the cooked and toasted samples had better nutritive values as compared with the raw seeds; the mean % protein content of the raw, cooked and toasted samples were 16.32±0.09, 18.25 ±0.00 and 17.22±0.04, respectively. Ash content was 1.36±0.057, 1.86±0.042 and 1.83±0.007, respectively, fat was 10.98±0.071, 11.50±0.134 and 13.74±0.233, respectively and crude fiber was 1.25±0.007, 2.13±0.014 and 2.39±0.064, respectively. The tannin level was higher in cooked and toasted seeds than in the raw seeds but was not in toxic amounts (1.19gm, 3.50 and 2.32 in the raw, cooked and toasted seeds, respectively). Phytate levels were generally lower in the cooked and toasted seeds; at 2.85%, 1.99%, and 2.24% for raw, cooked and toasted seeds, respectively. This study showed that the two major modes of preparation of the African Breadfruit seeds retained high levels of nutrients with lower levels of anti-nutrients. The resulting meal/snack will be useful as a good complementary diet for the African child, especially in areas where it grows wildly as it will provide a more viable alternative to the currently known and consumed weaning diets among the rural population. Toasting the African Breadfruit seed will be particularly helpful for working mothers who require ready to eat food as the moisture content was lowered (and by extension the shelf life increased) by this method of processing.

show abstract

Section: Discussionsupporting

confidence: 82%

Evaluation of nutrients and anti- nutrient properties of traditionally prepared treculia africana decne (bread fruit diet and toasted seeds)

Abiodun¹,

Aliyu²,

Oritogun³

2018

AJFAND

View full text Add to dashboard Cite

show abstract

“…The values obtained for oil absorption capacity compared favorably with oil absorption capacity reported for potato flour by Jones et al. ( 2000 ); but higher than those of flour from Ghanaian breadfruit (150%–250%) (Appiah et al., 2011 ). Variations in OAC might be partially due to the different proportions of non‐polar side chains of the amino acids on the surfaces of their protein molecules.…”

Section: Resultssupporting

confidence: 76%

Effect of oven and sun drying on the chemical properties, lipid profile of soursop (Annona muricata) seed oil, and the functional properties of the defatted flour

Tiencheu

Egbe

Achidi

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Sample BWF1 had the least ash content (0.68%), this is lower than 3.4% [31] reported in his findings on 30% substitution of African breadfruit and soybean flour blends, while SWF3 had the highest ash content (2.16 %) which is in line with 2.55% from the findings of Akubor et al [21]. The ash content of BWF samples ranged from 0.68-1.27%, sample BWF1 had the least value (0.68%) while BWF3 had the highest value (1.27%) which was lower than 5.5 reported by Endres et al [31] on the 30% substitute on of breadfruit soybean flour. More so, samples SWF and SGWF had ash content that ranged from 0.95-2.16% and 1.06-1.26% respectively.…”

Section: Effect Of Soybean Sorghum and African Breadfruit Flours On mentioning

confidence: 78%

“…Soybean is known as a rich protein source and it has been reported that soybean has up to 40% protein [30]. Also, 43% was earlier reported [31] on the pasting properties of African breadfruit. Of all the samples, samples BWF (samples containing breadfruit: wheat flours) and SWF (samples containing soybean: wheat flours) had higher protein content than WF (control sample containing 100% wheat flour), indicating that breadfruit and soybean flours have higher protein content than wheat flour and can be used in food formulations where high protein is desirable.…”

Section: Effect Of Soybean Sorghum and African Breadfruit Flours On mentioning

confidence: 99%

Effect of Soybean, Sorghum and African Breadfruit Flours on the Proximate Composition and Sensory Properties of Chin-Chin

Ugwuanyi

Eze

Okoye

2020

EJNFS

View full text Add to dashboard Cite

This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratios of 80:20, 70:30 and 60:40 for each blend and coded as BWF1, BWF2, BWF3 and SWF1, SWF2, SWF3 and SGW1, SGW2, SGW3 respectively. The control was 100% wheat flour (100:0) coded as WF. The proximate composition and sensory properties were determined. The results obtained show that partial substitution of wheat flour with breadfruit, soybean and sorghum flours caused a significant (p < 0.05) increase in the proximate composition of the samples. The crude protein content of samples BWF, SWF and SGW ranged from 15.73 to 19.34%, 19.2 to 24.62% and 9.11 to 10.73% respectively. The ash content of the samples ranged from 0.68 to 1.27%, 0.95 to 2.16% and 1.06 to 1.26% respectively and the crude fiber content ranged from 0.42 to 0.91%, 0.25 to 0.91% and 0.43 to 3.73% respectively. While the control sample (WF) had 13.08% of protein, 1.96% of ash and 0.80% of crude fiber. In terms of the overall acceptability, the control sample (WF) had the highest score (8.10) when compared with fortified samples followed by BWF3 (7.00). Although the control sample (WF) had the least nutrient contents compared to the fortified samples, yet, it was the most preferred by the panelists.

show abstract

Pasting properties of Treculia africana seed flour in Ghana and the production of a breakfast meal

Cited by 5 publications

References 9 publications

Evaluation of nutrients and anti- nutrient properties of traditionally prepared treculia africana decne (bread fruit diet and toasted seeds)

Evaluation of nutrients and anti- nutrient properties of traditionally prepared treculia africana decne (bread fruit diet and toasted seeds)

Effect of oven and sun drying on the chemical properties, lipid profile of soursop (Annona muricata) seed oil, and the functional properties of the defatted flour

Effect of Soybean, Sorghum and African Breadfruit Flours on the Proximate Composition and Sensory Properties of Chin-Chin

Contact Info

Product

Resources

About