scholarly journals Effect of drying conditions and solvent type on the physicochemical composition of African breadfruit (Treculia africana)

2014 ◽  
Vol 8 (6) ◽  
pp. 337-341
Author(s):  
Theodore O. Okereke ◽  
Abikoye O. Ben ◽  
Offor F. Ifeanyi ◽  
Njemuwa N. Nwaji
Keyword(s):  
Physicochemical Composition ◽  
African Breadfruit ◽  
Solvent Type ◽  
Treculia Africana ◽  
Drying Conditions

Design, construction and testing of a dehuller for African breadfruit (Treculia africana) seeds

1999 ◽  
Vol 42 (3) ◽  
pp. 173-176 ◽  
Author(s):  
T.O Omobuwajo ◽  
H.C Ikegwuoha ◽  
O.A Koya ◽  
M.T Ige
Keyword(s):  
African Breadfruit ◽  
Treculia Africana ◽  
Design Construction

Performance Evaluation of African Breadfruit (Treculia Africana) Seed Dehuller

2018 ◽  
Vol 22 (4) ◽  
pp. 51-60
Author(s):  
Okey Francis Obi ◽  
Clement O. Akubuo
Keyword(s):  
Performance Evaluation ◽  
Regression Model ◽  
Recent Effort ◽  
Quadratic Regression ◽  
Linear Quadratic ◽  
Quadratic Regression Model ◽  
African Breadfruit ◽  
Treculia Africana ◽  
Non Linear

AbstractThis paper reports the effect of the parboiling time on dehulled kernel out-turns (DKO) of African breadfruit seeds, and the most recent effort to upgrade an existing dehuller and its performance. Two common and readily available varieties – Treculia var. africana and var. inverse were used in the study. The seeds were parboiled for 0 (control), 2, 5, 8, 11 and 14 minutes and then dehulled. The result revealed that the parboiling time had a significant effect on the DKO of the two varieties of the seed. The DKO increased from 0 to 5 min of the treatment, after which it decreased considerably up to 14 min of the parboiling time. The obtained data were used to develop a non-linear quadratic regression model to predict the DKO as a function of the parboiling time. The performance evaluation of the breadfruit seeds dehuller revealed that it was significantly influenced by the variety.

scholarly journals Effects of Dehulling on the Vitamins, Minerals and Sensory Properties of Toasted African Breadfruit (Treculia africana) Seeds

2019 ◽  
pp. 1-10
Author(s):  
Innocent N. Okwunodulu ◽  
Peace I. Mmeregini ◽  
Felicia U. Okwunodulu
Keyword(s):  
Room Temperature ◽  
Nutrient Content ◽  
Sensory Properties ◽  
Nutrient Losses ◽  
African Breadfruit ◽  
Hidden Hunger ◽  
Treculia Africana ◽  
Time Regime ◽  
State Capital ◽  
Temperature Time

Toasted dehulled African breadfruit seeds are popular snack in the south eastern part of Nigeria. Consumption of toasted dehulled seeds may result in hidden hunger due to some nutrient losses during toasting. Raw breadfruit seeds bought from the markets were sorted and divided into two batches. One batch was parboiled at 100°C for 15 minutes, manually dehulled, winnowed to remove the hulls and toasted in a frying pan at 45°C for 30 m with constant stirring to obtain crispy light brown seeds. The other batch was toasted without dehulling at same temperature-time regime and allowed to cool to room temperature before manual dehulling. Nutrient content of dehulled and undehulled toasted seeds were evaluated with standard analytical methods for nutrient losses and sensory properties to know the effects on acceptability. This study was carried out in Umuahia, Abia State capital of Abia State Nigeria between March and June, 2018. Results showed that un-dehulled toasted breadfruit (UTB) sample had significant (P=.05) higher vitamin A (1.62 mg/100 g), B1 (0.03 mg/100 g), B2 (0.02 mg/100 g), B3 (0.85 mg/100 g), vitamins C (2.61 mg/100/g), E (0.43 mg/100 g) than dehulled toasted breadfruit (DTB) sample with 1.47 mg/100 g, 0.02 mg/100 g, 0.01 mg/100/g, 0.76 mg/100 g, 2.44 mg/100 g and 0.37 mg/100 g respectively for vitamins A, B1, B2, B3 C and E. The UTB had significantly (P=.05) higher calcium (48.23), phosphorous (55.35), sodium (22.72), zinc (0.93) than DTB with respective values of 43.66, 52.67, 20.09 and 0.04 all in mg/100 g The DTB sample had significant (P=.05) higher potassium (336.29) magnesium (35.97) and iron (1.68) than UTB with respective values of 295.86, 32.85 and 1.53 all in mg/100 g. The UTB had significant (p< 0.05) higher general acceptability (7.51) than DTB (7.36). The DTB had higher loss in all the vitamins and in some mineral than DTB with better acceptability.

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