A COMPARATIVE STUDY OF THE NUTRITIONAL COMPOSITION OF RAW, BOILED AND ROASTED TRECULIA AFRICANA (AFRICAN BREADFRUIT).

Abstract

The study investigated and compared the phytochemical analyses, proximate analysis, vitamin, and mineral composition of raw, boiled, and roasted Treculia africana seeds. The seeds were processed, manually dehulled, and divided into 3 portions; A (raw), B (boiled) and C (roasted), air-dried and ground into flour. Samples were analyzed using standard methods. There were significantly (p<0.05) higher levels of steroids, glycosides, tannins, flavonoids, saponins and reducing sugars in the raw sample compared to the boiled and roasted samples. Results of the proximate analysis showed significantly higher amount of ash, carbohydrates, and fiber content of raw samples compared to boiled and roasted samples. A significant amount of proteins and fats were observed in the roasted while moisture content of boiled were higher compared to others. Results of the mineral composition showed significantly (p<0.05) higher levels of sodium, copper, magnesium, and phosphorus in the roasted samples compared to the raw and boiled samples. Levels of potassium, iron, calcium, fluoride, and cobalt were observed higher in the raw sample compared to other samples. Although, iron and calcium were higher in the boiled samples than roasted. Vitamins A, B2, B3, B6, D, E and K levels were significantly (p<0.05) higher in the boiled samples compared to the roasted one. Even though this study has shown that processing of Treculia africana by roasting and boiling improves its nutrient composition, roasting has shown higher levels of the most nutrients except vitamins compared to boiled sample. This is an indication that roasting reduces the vitamin content of breadfruit.

Keywords

• Treculia africana
• Proximate analysis
• Phytochemical analysis
• vitamins
• minerals