Contact us
[email protected] | |
3275638434 | |
Paper Publishing WeChat |
Useful Links
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Joy A. C. Amadi1, Austin Ihemeje2 and Chinyere P. Ezenwa3
Full-Text PDF XML 1132 Views
DOI:10.17265/2159-5828/2019.05.003
Affiliation(s)
1. Department of Nutrition and Dietetics, Imo State University, Owerri P.M.B. 2000, Nigeria
2. Department of Food Science and Technology, Imo State University, Owerri P.M.B. 2000, Nigeria
3. Department of Home Economics, Federal College of Education, Umunze (T), P.M.B. 0189, Nigeria
ABSTRACT
The proximate, micronutrient and amino acid profile of roasted and
germinated breadnut seed flour were evaluated. Fresh
mature fruits (1.5 kg) of breadnut were purchased from Relief market in Imo
State, Nigeria. The breadnut seeds were divided into three portions for
different unit operations, namely raw, roasted and germinated. Samples were
analyzed for proximate, minerals and amino acids compositions. Statistical
significance was set at p < 0.05. Protein
(13.80%) and fat (7.90%) content were significantly higher (p < 0.05) in germinated
breadnut seeds; fibre (2.20%) and ash (7.20%) were significantly higher (p < 0.05) in roasted breadnut
seed while carbohydrate (75.85%) and moisture (11.05%) were significantly
higher (p < 0.05) in raw breadnut.
Micronutrient composition shows that iron (74.35 mg/100g) was higher in roasted breadnut seed, phosphorous (12.95 mg/100g) and zinc (30.4 mg/100g) were higher in
germinated breadnut seed flour while calcium (0.04%), magnesium (0.05%), vitamin A (0.27%)
and vitamin C (0.85%) were higher in raw breadnut. All the essential amino
acids except norleucine were present in the breadnut in varying quantities.
Between roasting and germination, essential acids; valine < histidine <
isoleucine < thronine < tryptophan were more in germinated breadnut seeds
while leucine < lysine < phenylalanine < methionine were higher in
roasted breadnut seed flour. The use of roasting and germination should be used in processing
breadnut seeds. The use of breadnut seed flours as composite flour in food
production may help to provide protein and micronutrient among the vulnerable
groups.
KEYWORDS
Breadnut seed flour, roasting, germination, amino acid profile.
Cite this paper
References