Effect of Drying Temperature on the Chemical Qualities of Breadfruit

Abstract

Drying is described as the reduction of material moisture to the required dryness values as a definite process and it is of major interest in food processing. This study aimed at studying the influence of drying temperature on the functional and pasting properties of breadfruit flour using cabinet dryer with a view of establishing potential industrial utilization of breadfruit flour as food and food ingredients. Freshly harvested breadfruits (matured) (Artocarpus atilis) were obtained from International Institute for Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. They were washed in clean water to remove adhering latex and dirt and were peeled, rewashed, drained and sliced manually to 3mm thickness for uniformity in drying, and then dried with a cabinet dryer at 50, 60 and 70°C respectively until constant weights were achieved, after which they were milled into flour. The flour samples were screened through a 0.20mm British standard sieve. Pasting and functional properties were determined using standard methods. The variations in the functional and pasting properties were significant at p<0.05 for temperature of 50, 60 and 70°C respectively. The functional properties of the breadfruit flour ranged from 279.17% - 374.73% for oil absorption capacity, 0.34% - 0.46% for bulk density, 93.63% - 94.70% for dispersibility, 200%–800% for foaming capacity, 2% for gelation, 390.32% - 467.04% for water absorption capacity, 137.07% - 230.67% for swelling capacity at 55°C, 217.29% -333.32% for swelling capacity at 65°C, 142.73% - 323.60% for swelling capacity at 75°C, and 4.58% - 6.27% for solubility at 55°C, 3.24% - 6.40% for solubility at 65°C, 1.97% - 6.66% for solubility at 75°C. The pasting properties for the breadfruit flour ranged from 2309.00RVU - 3142.50RVU, 2145.5RVU-2955.5RVU, 159.5VU - 187.5RVU, 4879.00RVU - 7192.50RVU, 2729.50RVU -4237.00RVU, 6.10 - 6.27 and 50.40°C–53.98°C for peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature. Respectively. There was an increase in functional and pasting properties as the temperature increases. This result showed that the breadfruit flour can be used as food ingredients.