Effect of boiling and fermentation on nutrient profile of breadnut (Artocarpus camansi) seed flours

Abstract

Background: Breadnut, an underutilized crop in Nigeria and a good source of high-quality protein than soybean and egg. Processing techniques may effectively improve the quality and nutritive value of breadnut.

Objectives: The study evaluated the effect of boiling and fermentation on the nutrient profile of breadnut.

Methods: Fresh mature (1.5kg) breadnut was purchased from Relief market in Imo State, Nigeria. The breadnut was divided into three portions for different pre–milling treatments, namely raw (RBN), boiled (BBN) and fermented (FBN). For RBN, the seed coats were removed, sliced, oven dried at 60℃ for 8h, milled and sieved. Forthe BBN and FBN, seeds were boiled for 40mins, seed coats removed and cut into pieces. The BBN was oven dried at 60℃ for 8h, milled and sieved while the FBN was wrapped in black polythene and stored in cupboard for 48h, oven dried at 60℃ for 8hrs and milled. The samples were analyzed for proximate, minerals and amino acids compositions. The data were statistical analyzed and significance set at p < 0.05.

Results: The FBN increased significantly (p < 0.05) in moisture, crude protein and ash while fat, fibre, carbohydrate and vitamins A and C were significantly (p < 0.05) higher in the RBN. Calcium, phosphorous, and zinc were significantly (p < 0.05) higher in the BBN while magnesium and iron were significantly (p < 0.05) higher in the FBN. Essential and non-essential amino acids were detected in all the samples except for norleucine. Among the essential amino acids, leucine, lysine, alanine, histidine, tyrosine, phenylalanine were significantly (p < 0.05) higher in the FBN while the other amino acids were higher in RBN.

Conclusion: Fermentation and boiling improved the nutrient profile of breadnut

Keywords: fermentation, breadnut flour, boiling, nutrient composition