Effect of Traditional Processing Techniques on the Nutritional and Phytochemical Composition of African Bread-Fruit (<i>Treculia africana</i>) Seeds

Abstract

The effects of three traditional processing methods on the phytochemical, nutrient and mineral composition of Treculia africana seeds were evaluated. Mean proximate contents of dehulled raw samples (g/100mg) were protein (18.32 ± 0.54), fat (1.31 ± 0.02), ash (1.62 ± 0.02), crude fibre (1.31 ± 0.01) and carbohydrate (77.44 ± 8.46). Their phytochemical constituents yielded (g/100g) alkaloids (0.58 ± 0.08), phenols (0.82 ± 0.00), tannins (0.14 ± 0.00), flavonoids (1.30 ± 0.10), oxalate (11.37 ± 0.10), and saponins (0.37 ± 0.03). Mean mineral contents (mg/100g) of these raw samples were calcium (5.34 ± 1.15), magnesium (2.00 ± 0.35), iron (8.00 ± 0.00), selenium (0.18 ± 2.89), copper (0.35 ± 0.00), iodine (0.30 ± 0.01) and chromium (0.04 ± 0.00); while the vitamin A level was 2.24 ± 0.22 μg/100g. Boiling and drying resulted in a significant increase in only the carbohydrate content. Dehulling and roasting resulted in a significant decrease in selenium content and all the nutrients and phytochemicals estimated except for carbohydrates and flavonoids. Roasting of undehulled samples resulted in a significant decrease only in protein, fat and carbohydrate contents, and all phytochemicals except phenolic contents; while it increased the mineral content except for selenium, significantly (p < 0.05). All forms of processing reduced the vitamin A content of the seeds significantly (p < 0.05). Comparing the processing methods, boiling and drying resulted in less percentage decrease in nutrient and vitamin A composition but higher percentage loss in most phytochemicals. Roasting of undehulled seeds preserved the mineral elements better than the other methods. @JASEM

J. Appl. Sci. Environ. Manage. December, 2010, Vol. 14 (4) 169 - 173