ABSTRACT

 African breadfruit (Treculia africana) seeds were subjected to roasting to determine its effect on the vitamin and antioxidant properties. Results or the proximate analysis showed a significant difference (P < 0.05) in the parboiled and roasted four samples. There were significant increases in the crude protein content from 19.34% (parboiled) to 23.62% (roasted), crude fibre content from 1.98% (parboiled) to 8.53% (roasted) , ash content from 1.78% (parboiled) to 3.78% (roasted) and dry matter content from 88.75% (parboiled) to 91.27% (roasted) . However, there were significant decrease in the cru< 0.05) from 4.57mg/1 00g (parboiled) to 1.77 mg/l00g (roasted). Although, there was a decrease i11 vitamin 139 from 0.13 mg/l00g (parboiled) Lo 0.08 mg/I 00g (roasted), there was no statistically significant difference (P< 0.05) among the parboiled and roasted samples. The antioxidant concentration of African breadfruit seed flour decreased significantly (P< 0.05) from 4.57mg/1 00g (parboiled) to 1.77 mg/l00g (roasted). Although, there was a decrease i11 vitamin 139 from 0.13 mg/l00g (parboiled) Lo 0.08 mg/I 00g (roasted), there was no statistically significant difference (P< 0.05) among the parboiled and roasted samples. The antioxidant concentration of African breadfruit seed flour decreased significantly (P< 0.05)  alter roasting. Carotenoids had the highest decrease from 17.23% (parboiled) to 8.64% (roasted) However, both the parboiled and roasted African breadfruit flour is devoid or steroids.