Breadfruit Seeds Research Articles

Chemical composition of wonderful kola (Bucchlozia coriacea) and breadfruit (Artocarpus altilis) seeds grown in south–south, Nigeria

The proximate and amino acid compositions of Artocarpus altilis and Bucchholzia coriacea were investigated using standard analytical techniques. The respective proximate composition (%) for the Artocarpus altilis and Bucchholzia coriacea samples were: Moisture (5.91 and 5.67); ash (4.39 and 5.13); crude fat (4.42 and 2.76); crude protein (12.27 and 14.78); crude fibre (7.10 and 6.27); carbohydrate (65.91 and 65.39). The calculated fatty acids and metabolizable energy for the Artocarpus altilis and Bucchholzia coriacea samples were 3.54 and 2.21 %; 1492.60 and 1465.01 kJ/100 g, respectively. The most abundant minerals in Artocarpus altilis and Bucchholzia were potassium (658.42 and 369.64 mg/100 g) and phosphorus (382.55 and 261.38 mg/100 g), respectively. The amino acid profile revealed that Artocarpus altilis and Bucchholzia coriacea samples contained nutritionally useful quantities of most of the essential amino acids. The total essential amino acids (TEAA) (with His) were 31.14 and 34.40 g/100 g crude protein for the Artocarpus altilis and Bucchholzia coriacea samples, respectively. The first limiting amino acid was Met + Cys (TSAA) for all the samples and calculated isoeletric points (ρl) were 3.52 and 4.05 for Artocarpus altilis and Bucchholzia coriacea, respectively.Bangladesh J. Sci. Ind. Res.53(2), 125-132, 2018

NUTRITIONAL AND SENSORY EVALUATION OF HIGH FIBER BISCUITS PRODUCED FROM BLENDS OF AFRICAN BREADFRUIT, MAIZE AND COCONUT FLOURS

High fiber biscuits were produced from a blend of African Breadfruit flour, Maize flour and Coconut grits. Flour blend of ratio Whole breadfruit seeds: Maize: Coconut of 70:20:10 was used for Sample A; 60:30:10 for Sample B; 45:45:10 for Sample C; 30: 60:10 for Sample D and 20: 70: 10 for Sample E. Sample F was obtained from blend of flours of Hulled breadfruit seeds: Maize: Coconut on a ratio 45:45:10, while Sample G (control) was produced from 100% Wheat flour. The samples were subjected to nutritional and sensory evaluation. Proximate composition of the samples showed that Dry matter (Dm) ranged from 95.10 - 95.49%, Moisture 4.51 to 4.90%, Protein 8.45 to 10.85%, Fat 9.01 to 16.68%, Crude fiber 1.56 to 9.32%, Carbohydrate 59.36 to 71.54% and Ash 2.01 to 2.88%.The samples made from flour blends were significantly (p<0.05) higher in Moisture, Fat, Crude fiber and Ash, while the sample made of wheat flour ( control ) was significantly higher in Carbohydrate and Energy value. The wheat flour biscuit was significantly (p<0.05) higher in protein than samples containing whole breadfruit flour, but significantly  (p<0.05) lower than the sample containing hulled breadfruit flour. The blended flour samples were significantly (p<0.05) higher in Dietary fiber, while the wheat flour biscuit was significantly higher in all the sensory attributes considered. Overall, the high fiber biscuits produced from the flour blends compared favorably with the sample obtained from the conventional wheat flour, thus showing prospects for industrial application of the flour blends.

Selected Drying Attributes of African Breadfruit Seeds (Treculia Africana) and Mathematical Modelling of its Drying Processes

Selected Drying Attributes of African Breadfruit Seeds (Treculia Africana) and Mathematical Modelling of its Drying Processes

Characterization of some food formulation functional properties of flour processed from roasted African breadfruit (Treculia africana) seeds

This study used Response Surface Methodology was used to roast, identify and characterize the optimum values of functional properties of African breadfruit (Treculia africana) seed flour processed for industrial applications. The central Composition Rotable Design of treatment variables at 3 process variables (Roasting temperature RT, Roasting Time RM, and feed quantity FQ) and 5 process levels (-1.682, -1, 0, 1, 1.682) was used to optimize bulk density water and oil absorption capacities, gelation and emulsion capacity of the produced flour. Functional properties of the flour increased above the value of control and relative to process treatment. The effect of roasting temperature was significant (p < 0.05) for bulk density, gelation and emulsion capacity. Roasting time and feed quantity significantly (p˂0.05) influenced water absorption and emulsion capacities of the flour. Optimum values were bulk density 0/79 g/cm3, water absorption capacity 4.00ml/g, oil absorption capacities 2.90m/g, gelation 8.92 w/v. The unified optimum values of the functional properties occurred at process treatment combination of 126.360C, 45.85min and 505.09g, respectively for temperature, time and quantity. Processing African breadfruit seeds into flour at the optimal point will enhance its usefulness in industrial applications were functional properties of flour are of processing important.

Dietary intake of boiled breadfruit (Treculia africana) seeds did not improve hyperglycemia in streptozotocin induced diabetic rats: Effect on the oral glucose tolerance of normoglycemic rats.

Although African breadfruit (Treculia africana) is said to be useful in the dietary management of diabetes, the effect of cooking on its glycemic index has not been reported. Hence this study has investi- gated the effect of a dietary intake of boiled breadfruit on the serum glucose, glucose tolerance, body weights and relative organ weights of streptozotocin (STZ) induced diabetic rats. Twenty albino rats were used and were divided into four groups of five rats. Groups 1 (normal control) and 2 (diabetic control) received standard rat pellets while groups 3 (diabetic-test group) and 4 (non-diabetic) rats received breadfruit. The blood glucose of the normoglycemic rats fed standard rat feeds peaked at 30 min (149.75 ±11.12 mg/dl) following oral glucose loading (3 g/kg) but reduced to 85.25 ±21.05 mg/dl after another 90 min, while the blood glucose of the normoglycemic rats fed breadfruit peaked at 30 min (146.25 ±15.22 mg/dl) follow- ing oral glucose loading, but elevated (130.75 ±36.69 mg/dl) after another 90 min. There was significant elevation (P < 0.05) of the serum glucose, relative liver weight (RLW) and relative kidney weight (RKW) but a significant decrease in the body weights of the diabetic control compared with the normal control; no sig- nificant difference (P > 0.05) in the serum glucose, body weights, RLW and RKW of the test group compared with the diabetic control, and no significant differences (P > 0.05) in the serum glucose, body weights, RLW and RKW of the normal rats fed the breadfruit diet compared to the normal control. The study showed that the traditional method of cooking African breadfruit negatively affects its hypoglycemic property.

Dietary intake of boiled breadfruit (Treculia africana) seeds did not improve hyperglycemia in streptozotocin induced diabetic rats: Effect on the oral glucose tolerance of normoglycemic rats [pdf

Dietary intake of boiled breadfruit (Treculia africana) seeds did not improve hyperglycemia in streptozotocin induced diabetic rats: Effect on the oral glucose tolerance of normoglycemic rats [pdf

Influence of Proecessing Methods on The Nutritional And AntiNutritional Composition Of Fluted Pumpkin And African Breadfruit Seeds.

Influence of Proecessing Methods on The Nutritional And AntiNutritional Composition Of Fluted Pumpkin And African Breadfruit Seeds.

Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds

Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds

Fatty Acid, Phospholipid and Sterol Compositions of Breadfruit (Artocarpus altilis) and Wonderful Kola (Buchholzia aoriacea) Seeds

A comprehensive study on fatty acid, phospholipid and phytosterol compositions of breadfruit (Artocarpus altilis) and wonderful kola (Buchholzia coriacea) seeds flour were determined using standard analytical techniques. The most concentrated fatty acid (%) was oleic acid in Artocarpus altilis seed (56.775) while linoleic acid (42.644) was the most concentrated acid in Buchholzia coriacea seeds. The increasing order of the concentrated fatty acids in Artocarpus altilis seeds were: stearic acid (4.723) < palmitic acid (11.412) < linoleic acid (25.710) < oleic acid (56.775) < while that of Buchholzia coriacea seeds were: linolenic acid (2.197) < stearic acid (6.734) < palmitic acid (11.241) < oleic acid (35.719) < linoleic acid (42.644), respectively. Arachidinic, linolenic, erucic, palmitoleic, behemic, lignoceric, arachidonic, margaric, myristic, lauric, capric, caprilic and caproic acids were present in small quantities with none of them recording up to 1.0% in both the two plant seeds. The results also showed high concentration of monounsaturated fatty acids (MUFA) (57.071%) in Artocarpus altilis and 36.739% in Buchholzia coriacea, and values of polyunsaturated fatty acids (PUFA) were 0.125 and 2.212% for the two plant seeds, respectively. The respective phospholipids composition of phosphatidylserine (204.75 mg/100g) and phosphatidylinositol (29.35 mg/100g) showed a highest concentration in Artocarpus altilis and Buchholzia coriacea while diphosphatidylglycerol was the least phospholipid with concentrations of 0.11 and 0.01 mg/100 g for both samples. The concentrations of phytosterols were of low values except in sitosterol with values of 90.81 and 31.24 mg/100 g in Artocarpus altilis and Buchholzia coriacea respectively. This study provides an informative oil profile that will serve as a basis for further chemical investigations and nutritional evaluation of the Artocarpus altilis and Buchholzia coriacea seed oils.

Extraction and characterization of bio lubricant properties of breadfruit oil as substitute for mineral oil lubrication of food machines

The suitability of Treculiaafricana oil for lubrication was evaluated using the physio-chemical characteristics of extracted oil of roasted African breadfruit seeds. The physiochemical properties of the oil assessed were Relative Density, Acid value, Free fatty, Acid value, Saponification value, Iodine value, Peroxide value and Unsaponifiable matter. Standard methods of analysis were used for the evaluation of physico-chemical properties. Result of the physiochemical properties of the oil were 0.91 Relative density; 2.50 mgkOHg-1, Acid value; 0.94% free fatty acid; 257.10 µgKCHg-1, saponification value; 1.99gKg-1, Unsaponifiable matter; 16.70wijs iodine value; 0.95mgEkg-1 Peroxide value. These results compared favourably with mean industrial standards of 0.1 Total Acids; 1.25% free fatty acids, 1.0 mEqkg-1 Peroxide value. Iodine (<111.0 wijs) Peroxide (<1.0 MEq) and Unsaponifiable matter (<19.0g) values of Treculia africana oil indicated premium quality above industrial specifications. Results revealed the high thermal operation range, applicability under extreme conditions, extended oil drain, improved lubrication with efficient flow characteristics of Treculia africana oil. Treculia africana seed oil is an important opportunity for exploitation in global bio-degradable oil lubricant solutions.

Some Selected Physical Properties of Parboiled Breadfruit Seeds (Treculia africana)

Some Selected Physical Properties of Parboiled Breadfruit Seeds (Treculia africana)

Processing Effect on the Physicochemical and Volatile Fatty Acid Profile of African Breadfruit (&amp;lt;i&amp;gt;Treculia africana&amp;lt;/i&amp;gt;) Seed Oil

African breadfruit seeds were subjected to three processing methods—parboiling, cooking and toasting, and the raw was used as control. The purpose of this research was to extract the oil from the seed and to determine the effect of processing on the oil for physicochemical properties and volatile fatty acid profile. Physicochemical properties showed that the colour of the oil varied from golden yellow to brownish yellow with specific gravity varying between 0.802 g/cm3 and 0.813 g/cm3. Percentage yield of oil was 6.14% for raw extract, 6.62% for parboiled extract, 7.56% for toasted extract, and 5.01% for cooked extract. Acid, peroxide and saponification value for oil extracted from the raw seed varied with the processed samples value. The Volatile Fatty Acid (VFA), also known as Short Chain Fatty Acid (SCFA) found inherent in varying concentration, were formic, acetic, propionic, isobutyric, butyric, isovaleric, valeric, isocarproic, hexanoic and heptanoic acid. Overall results prove that heat results in increases in the VFA concentration of the processed oil.

Step by Step Design Analysis and Calculations of an African Breadfruit Dehulling Machine

African breadfruit seeds dehulling is a lucrative business in Nigeria. There is a high demand of the seeds in Southeastern of the Country. A little quantity of it is highly priced in the market. Despite the high demand of the breadfruit seeds for both nutritional and medicinal value, the rural processors usually dodge the production process. This is as a result of hard labour, time wasted and rigorous processes as associated with the manual method of dehulling the seeds which are usually over 900 seeds in a single fruit, spongy pulp. The seeds have two coats, the outer coat is usually harder and thicker than the inner coat which make dehulling operation more tedious. The dehulling takes about 70% operation of the African breadfruit processing. Therefore, this paper reviewed the types of materials that can be used for fabrication a dehuller; designs considerations; design analysis and calculations of an African breadfruit seeds dehuller so as to provide a working document for designers and fabricators who may want to go into the production of African breadfruit seeds dehullers.

Ethanol-Induced Gastric Injury: Microscopic Analysis of the Protective Effect of Frutalin

Obtained from breadfruit seeds (Artocarpus incisa), frutalin (FTL) has a range of important pharmacological properties. FTL activates and modulates lymphocytes and neutrophils and possesses gastroprotective effects. The purpose of this study was to evaluate the ability of FTL to protect the gastric mucosa of mice submitted to ethanol-induced gastric injury. The gastroprotective effect of frutalina was evaluated using a murine model of ethanol-induced gastric injury. Damage of the gastric mucosa was assessed morphologically by light, scanning electron and atomic force microscopy. Lymphocyte infiltration, necrosis, disruption of the mucosal structures and epithelial desquamation were observed in the control group. In the group pretreated with frutalina at 0.5 mg/kg, gastroprotection, reduced tissue damage and preserved submucosal and mucosal structures were observed. In conclusion, FTL displayed gastroprotective activity against ethanol-induced gastric injury, preventing the formation of gastric ulcer and reducing epithelial desquamation, glandular damage, mucosal necrosis and infiltration. The observed effects appear to be due to mechanisms previously described for frutalin.

Chemical and Sensory Evaluation of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona

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.

The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)

Vegetable milk beverage was produced from African breadfruit (Treculia africana) seeds using different treatments. A commercial soymilk (vitamilk) and home prepared soymilk served as controls. The storage stability of the beverages was monitored at ambient conditions (25±20C and RH 87%) for three months using microbiological quality as stability index. All the beverages were subjected to microbiological analysis using standard methods. Shelf life studies showed a minimal presence of TVC that ranged from 1.2 x 102 to 2.50 x 102 and the coliform count ranged from 2.58 x 102 to 3.00 x 102 cfu/ml after three months storage. This suggested that the formulated beverages might be stored for three months at ambient conditions without spoilage or deterioration. It is recommended that the use of preservatives in order to increase shelf stability should be adopted.

Comparative Study of Photochemical and Proximate Analysis of Breadfruit Seeds, Leaves and Barks

A study was conducted to determine the phytochemical and proximate analysis breadfruit leaves, seeds and barks Fresh leaves, seed and bark were collected and dried under room temperature for sixty days. The dried leaves, seed and the bark of the tree were grounded separately and put in different sterile bottle. It was found that the leaves, seed and bark of breadfruit contain some phytochemicals like essential oil, saponin, phenolic compound, sugar, flavours alkaloids and tannin except Amino acid that was absent. The result of the proximate analysis showed that the seed had higher content in terms of percentages in all parameters than the

Assessment of Antioxidant Properties of Tamarind Fruit Pulp and its Effect on Storage Stability of African Bread Fruit Seed dhal and Flour

This study evaluated the antioxidant activities of tamarind fruit pulp in scavenging 1, 1-diphenyl-2-picryl hydroxyl radical (DPPH) and in suppressing thiobarbituric acid reactive substances (TBARS) formation, as a marker of lipid oxidation, in African breadfruit seed dhal and flour. Water and ethanol extracts of tamarind fruit pulp at different concentrations were used to scavenge DPPH radical. Parboiled (100°C; 15 min) breadfruit seeds were dehulled to seed dhal, oven-dried (50°C; 72 h), and half of the dhal milled into flour. Samples (100 g each) of the seed dhal and flour added and mixed together with aqueous suspensions (0, 1.0, 2.0, 3.0 or 5.0 g per 5 ml water) of tamarind fruit pulp were analysed for TBA values within 4 months of storage at 26 ± 2°C. The water and ethanol extracts scavenged DPPH in a dose-dependent manner. The ethanol extract had IC50 of 38.17 while the water extract had IC50 of 7.32, indicating much higher antioxidant activity of water extract. Tamarind fruit pulp inhibited lipid oxidation in breadfruit seed dhal and flour as evident from the mean thiobarbituric acid (TBA) value which decreased with increasing concentrations of the fruit pulp. Antioxidant activity of the fruit pulp was higher in the flour than in the dhal within 4 months of storage. Both seed dhal and flour treated with tamarind fruit pulp had lower mean TBA values ranging from 2.80 to 4.12 ppm Malonaldehyde as against 4.55 to 4.91 ppm for untreated samples. Tamarind fruit can thus be further studied for possible exploitation as a natural antioxidant for use in food, drug and cosmetic products.

Mineral, Vitamin and Antinutritional Content of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona

African breadfruit seed (ABFS) like any other legumes takes longer time to prepare for consumption, hence its traditional preparation involves use of alum and Trona. In this study, ABFS was steeped with different concentrations of alum (0, 1.0, 1.5 and 2.0%) for 24 h. The seeds were parboiled, dehulled and then cooked with different Trona concentrations (0, 1.0, 1.5 and 2.0%) for 90 min. The minerals, vitamins and antinutritional properties of these samples were each analyzed alongside the control (raw dehulled ABFS). The results obtained showed that significant differences (P<0.05) exist between the control and the processed samples as well as among the processes samples. ABFS sample steeped without Alum had the highest mineral and vitamin contents. The raw ABFS sample had the highest values for oxalate (0.21±0.01), tannin (0.06±0.01), saponin, (0.47±0.01), hydrogen cyanide (1.34±0.02), phytate (1.85±0.02) and trypsin inhibitor (11.26±0.02). These antinutrients reduced to safe consumption levels in the processed samples. Cooking ABFS with Trona had significant effect on anti-nutrient reduction which enhanced the nutritional quality of ABFS.

Effects of Breadfruit Seed Hull Ash Particles on Microstructures and Properties of Recycled Low Density Polyethylene/Breadfruit Seed Hull Ash Composites

Effects of Breadfruit Seed Hull Ash Particles on Microstructures and Properties of Recycled Low Density Polyethylene/Breadfruit Seed Hull Ash Composites