Production and Evaluation of Porridge-Type Breakfast Product from Treculia africana and Sorghum Bicolor Flours

Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

“…Ash content of 1.05% has been reported for breadfruit flour (Ajani et al, 2012). Values of 2.14, 2.82 and 1.27% have been reported for parboiled, boiled and fermented African breadfruit flours respectively (Onweluzo and Nnamuchi, 2009). Also, values of 1.8 and 2.5% ash have been reported for nongerminated-nonfermented soybreadfruit seed and nongerminated-fermented soy-breadfruit seed food formulations respectively (Ariahu et al, 1999).…”

“…Fat content of 0.595% has also been reported for breadfruit flour (Ajani et al, 2012). Other researchers also reported increases in fat content (crude ether extract) for fermented African breadfruit flour (Onweluzo and Nnamuchi, 2009), fermented maize flour (Amankwah et al, 2009), fermented cowpea (Akpapunam and Achinewhu, 1985) and fermented fluted pumpkin seeds (Achinewhu and Isichei, 1990). The increased fat content of breadfruit-cowpea flour blends observed with increasing cowpea levels could be attributed to the high content of fat in cowpea.…”

“…However, protein content of 1.34% has also been reported for breadfruit flour (Ajani et al, 2012). Protein contents (dry weight basis) of 18.65, 24.18 and 20.78% have been reported for parboiled, boiled and fermented African breadfruit flours respectively (Onweluzo and Nnamuchi, 2009). Other researchers also reported similar or greater increases in crude protein of cowpea (Giami, 1993) and various fermented Nigerian legumes and oilseeds (Akpapunam and Achinewhu (1985).…”

“…However, they could be eliminated or reduced by some processes such as soaking, dehulling, germination and fermentation (Khokhar and Chauhan, 1986). The study of Onweluzo and Nnamuchi (2009) reveals that fermentation and steaming enhances the detoxification of breadfruit flour. But fermentation as a method of processing and preserving breadfruit, as obtains in the Pacific Islands, is quite unpopular in most areas where it has been introduced (Adekanmi et al, 2012).…”

“…Composite meals have been developed from African breadfruit and tubers such as sweet potatoes, yam and cocoyam (Akubor, 1997;Oladeji and Akanbi, 2011) and cereals like sorghum (Onweluzo and Nnamuchi, 2009) but enrichment of breadfruit with cowpea which has the potential of alleviating protein-energy malnutrition among children in Nigeria has not received considerable attention. Due to the high dependence on breadfruit as a staple food in tropical Africa, coupled with the low nutritive value of the commodity, it is imperative to investigate simple processing method that can improve the nutrition qualities of the crop.…”