Comparative Evaluation Of Proximate Composition, Starch And Mineral Profiles Of Parboiled And Roasted African Breadfruit (Treculia Africana) Seed Flours

ABSTRACT

African breadfruit  seed was subjected to roasting and parboiling to study the effect of roasting and parboiling on the mineral and starch profiles. Proximate composition showed a significant dilfrrcnce (1'<0.05) in the raw and roasted breadfruit flour samples. There were signilicanl increase in the crude protein content from 19.34% (raw) to 23.62% (roasted). Crude libre content from 1.98% (raw) to 8.53% (roasted), ash content from 1.78'½, (raw) lo 3.78% (roasted) and dry mailer content from 88.75% (raw) to 91.27% (roasted). Moisture content from 63.27% (raw) to 54% (roasted). The study showed lhal roasting i11cn:as1.· 1'11.: mineral content than in the raw sample from calcium 126.67% (raw) to 152.63 (roasted) and roasting, decreases the starch profile of African breadfruit sect! than in the raw sample.