ABSTRACT

Parboiled and roasted Africana breadfruit seed flours were analyzed to determine their proximate composition, anti-nutritional composition, dietary fibre profile and the effects of roasting on these chemical compositions. The proximate composition showed a significant difference (P<0.05) in the parboiled and roasted flour samples. The fat content was highest (2.41%) in the parboiled seed flour and lowest (0.97%) in the roasted flour which reveals reduction in rancidity rate. The high crude fibre content (8.53%) in the roasted flour is an indication of enhanced gastrointestinal function having a biochemical effect on the absorption of dietary fats and cholesterol. Protein was highest (23.62%) in the roasted seed flour which reveals that roasted flours of African breadfruit have appreciable amount of protein which are essential for the repair of worn out tissues. Roasting decreased the anti nutritional composition significantly. The values 0.04% reveals that tannin and HCN were completely eliminated on roasting. The high hemicclluloscs value (61.22%) in the roasted flour sample reveals that consumers who eat foods produced from roasted A. breadfruit flours get full physically without having consumed many calories. African breadfruit seed has plenty of dietary fibre which helps to reduce blood cholesterol. The effects of the parboiled and roasted flour samples with regards to nutrient loss and retention differed significantly (P><0.05) with only the roasting retaining more of the nutrients and decreasing significantly the anti-nutritional composition. This significant decrease could be as a result of the heat application. > in the roasted flour which reveals reduction in rancidity rate. The high crude fibre content (8.53%) in the roasted flour is an indication of enhanced gastrointestinal function having a biochemical effect on the absorption of dietary fats and cholesterol. Protein was highest (23.62%) in the roasted seed flour which reveals that roasted flours of African breadfruit have appreciable amount of protein which are essential for the repair of worn out tissues. Roasting decreased the anti nutritional composition significantly. The values 0.04% reveals that tannin and HCN were completely eliminated on roasting. The high hemicclluloscs value (61.22%) in the roasted flour sample reveals that consumers who eat foods produced from roasted A. breadfruit flours get full physically without having consumed many calories. African breadfruit seed has plenty of dietary fibre which helps to reduce blood cholesterol. The effects of the parboiled and roasted flour samples with regards to nutrient loss and retention differed significantly (P<0.05) with only the roasting retaining more of the nutrients and decreasing significantly the anti-nutritional composition. This significant decrease could be as a result of the heat application. >