Effect Of Roasting On The Vitamin And Antioxidant Properties Of African Breadfruit (Treculia Africana) Seeds.

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.