THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

https://doi.org/10.22146/ifnp.45545

Nwozo Sarah Onyenibe(1*), Julius Oluwaseun Oluwafunmilola(2), Stanley Udogadi Nwawuba(3)

(1) University of Ibadan
(2) University of Ibadan
(3) University of Ibadan
(*) Corresponding Author

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.

Keywords


African Breadfruit; processing methods; amino acid composition; mineral content

Full Text:

PDF


References

Adesina, A.J., & Adeyeye, E.I. (2015). Relative effects of Traditional Processing Methods on the Nutritional and Anti-Nutritional Composition of Raw Treculia Africana Seeds Flour, J.Bio.Innov, 4(4), 135-151.

Adeyeye, E.I., & Adesina, A.J. (2013). Effects of Cooking and Roasting on the Amino Acid Composition of African Breadfruit Seeds Testa, World Research Journal of Peptide and Protein, 2(1), 046-051.

Allen, G.M., Nostro, A., Germano, M.P., Marino, A., & Cannatelli, M.A. (1974). Extraction Methods and Bioautography for evaluation of Medicinal plant, Phytochemical Analysis, Lett. Appl. Microbiol. 30, 379-384.

American Diabetes Association. (2016). Foundations of care and comprehensive medical evaluation, Diabetes Care,39(Suppl 1), S23–35.

AOAC, (2005). Official Methods of Analysis (18thedn.). Association of Official Analytical Chemists.

AOAC. International. Official methods of analysis of AOAC international. 2 vols. 16th edition, Arlington, VA, USA, Association of Analytical Communities, 1995.

Arinola, S., Olanrewaju, & Adesina Kunle. (2014). Effect of Thermal Processing on the Nutritional, Antinutritional, and Antioxidant Properties of Tetracarpidium conophorum (African Walnut). Journal of Food Processing, Volume 2014, Article ID 418380, 4 pages.

Association of Official Analytical Chemists AOAC (1990). Official Methods of Analysis. 5th ed. Arlinton, V.A. 342 – 1230.

Fubara, E.P., Ekpo, B.O., & Ekpete, O.A. (2011). Evaluation of the effects of processing on the mineral contents of maize (Zea mays) and groundnuts (Arachis hypogaea), Libyan Agricultural Centre International Journal, 52(3), 133-137.

Harbone, J.B. (1998). Phytochemical methods-A guide to modern techniques of plants analysis. Champman and Hall, London. Pp. 182-190.

Hassan, A.B., Osman, G.A., & Babiker, E.E. (2005). Effect of domestic processing on antinutrients and availability of protein and mineral of lupin (Lupinus termis) seeds, J Food Technol, 3, 263-8.

Ilelaboye, N.O.A., Amoo, I A., & Pikuda, O.O. (2013). Effect of cooking methods on mineral and anti-nutrient composition of some green leafy vegetables, Archives of Applied Science Research, 5(3), 254-260.

Ismail, A., & Hainida Khairul Ikram, E. (2004). Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes, Nutrition & Food Science, 34(2), 54–59.

Müge, H.E., & Müberra, B. (2018). Enhancement of Bioavailable Micronutrients and Reduction of Anti-nutrients in Foods with some Processes, Food and Health, 4(3), 159-165.

Muinat, N.L., Adebola, P.O., & Afolayan, A.J. (2009). Effect of cooking on the mineral and antinutrient contents of the leaves of seven accessions of Colocasia esculenta (L.) Schott growing in South Africa, Journal of Food, Agriculture & Environment, 7 (3&4), 356-363.

Nwabueze, T.U., Iwe, M.O., & Akobundu, E.N.T. (2007). Unit Operations and analysis for African Breadfruit based spaghetti type product at extreme process combination, Journal of Food Technology, 5(1), 42-45.

Nwaigwe, J.O., & Adejumo, B.A. (2015). Qualities of African Breadfruit (Treculia Africana) Seed Flour as Influenced by Thermal Processing Methods and Duration, International journal of technology enhancements and emerging engineering research, 3(4), 102 -108.

Nwozo, S.O., & Nwawuba, S.U. (2018). Physicochemical characteristics and nutritional benefits of Nigerian Cyperus esculentus (Tigernut) oil, International Journal of Food Science and Nutrition, 3(4), 212-216.

Obiakor-Okeke, P.N., & Nnadi, C.C. (2014). The effect of different processing methods on the Nutrient and Anti-Nutrient composition of African Breadfruit (Treculia Africana), International Journal of Nutrition and Food Sciences, 3(4), 333-339.

Okafor, I.U. (2008). Development of Improved Method of Propagation Processing and Presention of Indigeneous Fruits or Vegetables in Nigeria Process Symposium in the Development of Indigenous Technology October 1988 Enugu Nigeria, pp 3-8.

Okareh, O.T., Adeolu, A.T., & Adepoju, O.T. (2015). Proximate and mineral composition of plantain (Musa Paradisiaca) wastes flour; a potential nutrients source in the formulation of animal feeds, African Journal of Food Science and Technology, 6(2), 53-57.

Okonkwo, E.U., & Ubani, O.N. (2007). Indigenous Technologies for the Dehulling, Storage and Utilization of Breadfruit Seeds Artocarpus Altilis (Park) Fosb (Treculia africana Decne) Family: Moraceae in Anambra state. Journal Research Agriculture, 4(1), 27-30.

Olivierira, A.M., Mesquita, M.S., Silva, G.C., Lima, E.O., & Medeiros et al. (2015). Evaluation of toxicity and Antimicrobial activity of an Ethanolic extract from leaves of Morus alba L (Moraceae), Evidence-Based Complementary and Alternative Medicine, Volume 2015, Article ID 513978, 7 pages.

Omoikhoje, S.O., Mohammed, B.A., & Adeyemi, M.B. (2009). Effect of cooking time on some nutrient and antinutrient components of Bambara groundnut seeds. Animal Science Journal, 80, 52–56.

Runsewe-Abiodun, T.I., Aliyu, A.O., & Oritogun, K.S. (2018). Evaluation of Nutrients and Anti- Nutrient Properties of Traditionally prepared Treculia Africana Decne (Bread Fruit Diet and Toasted Seeds), Afr. J. Food Agric. Nutr. Dev. 18(2), 13272-13286.

Tukura, B.W., & Obliva, O. (2015). Proximate and Nutritional Compositions of Breadfruit (Artocarpus Altilis) Seeds. IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 9(3), 68-73.

Umezuruike, A.C., Nwabueze, T.U., Akobundu, E.N.T., & Ndife, J. (2016). Effects of Processing on the Mineral Content of Roasted African Breadfruit (Trecula africana) Seeds, Nigerian Journal of Agriculture, Food and Environment, 12(4), 18-22.

Yasir, A., & Asif, A. (2018). Impact of Processing on Nutritional and Anti-nutritional Factors of Legumes: A Review, Annals Food Science and Technology, 19(2), 199-215.



DOI: https://doi.org/10.22146/ifnp.45545

Article Metrics

Abstract views : 1502 | views : 1407

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.