The Effect of Processing Methods on the Nutritional Quality of African Breadfruits (Treculia Africana) Seeds

Abstract

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

A Comparative Study on The Effect of Cooking Methods on The Nutritional Contents of Ripe and Unripe Plantain (Musa Paradisiaca)

“…The boiled plantain sample, however, revealed a significant increase in the amount of crude protein present compared to the fried and roasted plantain samples. Protein is a crucial dietary component needed for the survival of animals and humans, and its primary role in nutrition is to provide an adequate amount of the necessary amino acids (Nwozo et al, 2019;Nwawuba and Okechukwu, 2018). A considerable increase in fat content was found in the sample of fried plantains, which may have been caused by oil absorption during frying.…”

Lipid profiling of Wistar rats fed with processed breadfruit

“…Research studies reveal that breadfruit contains a considerable amount of anti-nutrients such as Phytate, Tannins, Oxalate, and consumption of these antinutrients at high levels often results in toxicity and eventual death [4,5]. According to the research carried out by Nwozo et al [6], the levels of anti-nutrient increased significantly (p<0.05) in the raw fraction of African breadfruit seeds with respect to the processed fractions which included steaming, roasting, and particularly boiling thus proper processing before consumption is very necessary to reduce the presence of anti-nutrient [7]. Breadfruit is a staple food in some parts of Africa and contains a substantial amount of minerals, vitamins, and phytochemicals.…”