Effect Of Alum On The Proximate Composition Of Raw African Breadfruit (Treculla africana)

Abstract

The proximate composition of breadfruit seed parboiled with various alum concentrations of 0%, 0.4%, 1.2% and 2% were evaluated respectively. Results showed that moisture content increased (18.35%, 18.65%, 20.55%). Crude protein decreased with alum concentration (17.63, 16.18, 15.91 and 15.68). Crude fibre increased steadily (1.55, 2.95, 2.98, 3.40). Ash and crude fat showed no significant difference.

Keywords: Breadfruit (Ukwa) parboiling process, Alum, Proximate composition.

Journal of Agriculture and Social Research Vol. 7 (1) 2007: pp. 77-81