Abstract
ABSTRACT The effect of aluminum sulphate (alum) and sodium sesquicarbonate (trona) on the chemical and sensory qualities of African breadfruit seeds (ABFS) was studied. ABFS were steeped in (0 – 2.0%) alum concentrations for 24 h. The seeds were parboiled, dehulled and then cooked with (0 – 2.0%) trona concentrations for 90 min. The chemical composition (proximate, energy, pH and titratable acidity) and sensory qualities of these samples were analyzed alongside the control (raw dehulled ABFS). The results showed that there were significant differences (p 0.05) in the colour of the cooked samples. ABFS sample cooked with 1.5% trona concentration was rated highest (7.02) in overall acceptability.
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