The Effect Of Drying On Tile Chemical Composition And Sensory Evaluation Of African Breadfruit (Treculia Africana)

ABSTRACT

 This study was conducted to determine the effect of drying on the proximate, micronutrients, ant nutrients, microbial and sensory properties of Treculia africana. The breadfruits were purchased; one was left fresh and served as the control, while the other two samples were oven dried at 65°C for l2hours and sundried for l0 days, respectively. Meals prepared from the three samples were evaluated for nutrient content and sensory properties. Oven drying improved the protein (18.20%) and carbohydrates (73.10%) contents of Treculia Africana. However, cooking reduced the protein content especially of the sundried breadfruit (12.34%) but increased the fat, fibre and ash (7.21%, 4.3% and 5.08%), respectively. The result revealed that drying reduced the micronutrient and ant nutrient content except for the oven dried samples which ha the highest iodine content (8.13%). Meals prepared from the three samples were acceptable to the panelists, but the sundried breadfruit was most acceptable.