Effect Of Processing On The Nutrient Composition Of Breadnut artocoxpus Camansi) Seeds

ABSTRACT

This study was conducted to assess the effect of processing on the nutrient composition of breadnut seeds. Three portions of breadnut seeds were boiled at 2800C for different cooking times 15, 20, 25 minutes respectively while a portion of the seeds were roasted till it is done (about 1 hour). The samples were coded as follows BNSB 15, BNSB 20, BNSB 25, RBNS and Raw BNS as the control. The results showed that Raw BNS and BNSB 20 had the least dry Matter while RBNS had the highest value. Raw BNS had highest protein, fat, crude fibre and ash content showing that there was decreased nutrient composition in the processed breadnut seeds. Raw BNS had more calcium, magnesium, potassium and phosphorus content against other samples 200.40 ± 0.20, 120.10 ± 0.10, 368.60 ± 0.30, 291.00 ±0.02, respectively) the same is applicable to vitamin content or composition having 6.89 ± 0.04, 57.21 ± 0.04, 4.08 ± 0.02 for vitamin A. C and E. However, sensory evaluation of 20 panelists conducted showed that BNSB 20 (breadnut seeds boiled at 20minutes) had the best acceptability (at P>0.05).