ABSTRACT

This study determined the nutrient, anti-nutrient composition and fatty acid profile of two varieties of African breadfruit (Treculia africana) seeds using standard assay methods. The variety inverse (vi) had a higher protein value of (19.83%) while the variety africana (va) had (19.02%). The fat value of va (1 .41%) was slightly higher than that of vi (1.39%). The fibre value of Va was (1.35%) while that of vi was (1.31%). The ash value of vi was (2.13%) and va was (1.8%). The va had a higher moisture value of (10.83%) than vi that had moisture value (10.82%). The va had a higher carbohydrate value of (65.38%) than vi that had (64.52%). For the physical properties of the seed oil, the acid value of va was higher (12.06%) than the acid value of vi (7.85%). The peroxide value of va was (12.20meq/kg) while vi had (10.80 meq/kg). The iodine value of va was (190.74meq) and vi had (187.73meq). The saponification value of va was slightly higher (97.71%) than vi that was (95.46%). The fatty acid profile showed that vi had a higher percentage area (45.2%) for linoleic acid while the va had (41.70%). The palmitic value for the va was (24.56%), palmitoleic (0.11%), stearic (10.30%), Oleic (22.70%) and linoleic acid (41.7%) respectively. The palmitic value for vi was (24.39%), Palmitoleic (0.11%), stearic (9.62%), Oleic (20.60%) and linoleic acid (45.27%) respectively. Niacin, thiamin and riboflavin values for va were (0.85mg), (0.14mg), (0.49mg). Niacin, thiamin, riboflavin values for vi were (0.50mg), (0.16mg) and (0.47mg) respectively. The ant nutrient values for va were phenol (0.05%), oxalate (0.12%), tannins (0.18%), phytate (0.2 1%), alkaloid (0.10%), spooning (0.43%) and flavonoids (0.23%). The anti-nutrients present in vi were for phenol (0.04%), spooning and flavonoid were (0.3 9%) and (0.19%) respectively. Oxalate (0.12%), tannins (0.12%), phytate (0.23%), alkaloid (0.07%), spooning and flavonoid were (0.39%) and (0.19%) respectively. African breadfruit contains the essential fatty acid like palmitic, stearic, palmitoleic and linoleic acids. The fatty acid profile could be exploited for meal planning and therapeutic purposes.