Comparative Study of the Proximate and Mineral Compositions of Extruded African Breadfruit (Treculia africana) Mix with Some Commercial Pasta Products

2016 ◽  
Vol 9 (4) ◽  
pp. 1-9
Author(s):  
Samaila James ◽  
T. Nwabueze ◽  
M. Usman ◽  
Ojo Samuel ◽  
Nwokocha Lilian ◽  
...  
Keyword(s):  
Comparative Study ◽  
African Breadfruit ◽  
Treculia Africana ◽  
Mineral Compositions

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.

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