Effect Of Blanching On The Composition And Characteristics Of Breadnut (Artocarpus Altilis) Flour

Abstract

Raw and blanched breadnut (Artocarpus altilis) flours were prepared and both the proximate composition and physical characteristics of the flours were studied in a bid to determining the effect of blanching on these parameters. The flours showed low protein (4.6%) but high carbohydrate (66.33%) and fat (14.25%) values. Apart from carbohydrate (70.45%) blanching did not appear to improve the proximate composition of the flour. However, it improved the physical characteristics particularly in “meat” extraction rate (from 80.5 to 86.0%), wettablity (from 1.38 to 0.56 min.) and bulk density (from 0.66 to 0.82 w/v). The effect of blanching on the above characteristics is probably due to the effect on heat on the components native to the breadnut.

Journal of Applied Chemistry and Agricultural Research Vol. 6 1999: pp. 94-99