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Article
Author(s)
Joy Adaku. C. Amadi1, Sylvia Ogechi Ndukwu1 and Chijioke Nnaemeka Nwachukwu2
Full-Text PDF XML 977 Views
DOI:10.17265/2159-5828/2019.05.004
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
ABSTRACT
Evaluation of dietary fiber and fatty acid composition of boiled,
roasted, fermented and germinated breadnut seed flour was investigated. The
seeds were dehulled and washed.
It was divided into four equal parts for different processing techniques: boiled, roasted,
germinated and fermented. They were analyzed for dietary fibre and fatty acid
composition using standard methods. Data were subjected to statistical analysis using Statistical Product for Service Solution (SPSS) version
23.0. Values were expressed as means and standard deviation, Duncan multiple
range test was used in separating the means at 95% confidence interval. Dietary
fibre composition showed that breadnut seed flours range from 4.94% (fermented breadnut
seed flour) to 5.42% (roasted breadnut
seed flour). Fatty acid profile showed that breadnut seed flours contain a greater amount of
non-essential fatty acids which were highly significant (p < 0.05) in oleic acid
(57.93%) for roasted breadnut seed flour followed by linoleic acid (25.76%) in
fermented breadnut flour. Stearic acid was the only prominent non-essential fatty acid in the
breadnut seed flour and ranged from 4.40% (fermented breadnut seed flour) to
6.27% (germinated breadnut seed flour). The study revealed that all the
processed breadnut seed flours have appreciable quantities of dietary fibre and
essential fatty acids than non-essential fatty acids. Breadnut seed should be
recommended in wheat substitution in bakery industry and culinary uses. It is
also recommended for weight loss program.
KEYWORDS
Breadnut, fermentation, boiling, roasting, germination.
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