Extent of Processing Effect on the Proximate and Mineral Composition of African Breadfruit (Treculiaafricana) Seed

Abstract

The effect of three processing methods; parboiling, cooking and toasting on the proximate and mineral composition of raw African breadfruit were evaluated. Mean proximate contents of raw African breadfruit (%)  were moisture (10.72), protein (20.01), fat (12.49), ash content (2.79), crude fibre (1.31), carbohydrate (52.69); while the extent of effect was on the decrease for moisture  and protein (28.17 and 18.54%),(10.07 and 24.54%) and (36.57 and 10.04%) for parboiled, cooked and toasted samples respectively. Processing improved the fat, ash, crude fibre and carbohydrate contents except in the cooked sample that had a decreased extent of (18.89%) in fat content. Mean mineral contents (mg/100g) of the raw sample were copper (7.30), calcium (190), magnesium (95), iron (2.11), potassium (1480) and sodium (7.10). The extent of processing was on the decrease when compared to the raw except in potassium where toasting increased the value by (2.03%). The study showed that though affected nutrients (positively and negatively), the extent to which they are affected is important to enable proper selection of good processing method with least loss of nutrients.