Chemical evaluation of the nutritive value of seeds of African breadfruit (Treculia africana)

Edet, E. J.

doi:10.1016/0308-8146(85)90091-3

Cited by 27 publications

(9 citation statements)

References 8 publications

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“…One major constraint in the utilization of these crops, is the presence of a number of antinutritional compounds especially trypsin inhibitor activity (TIA), phytic acid and tannin (Duhan, Chauhan, Punia, & Kapoor, 1989;Edet, Eka, & Ifon, 1985;Pham & del Rosario, 1987) which prevent proteolysis or have other antinutritional actions especially digestibility.…”

Section: Introductionmentioning

confidence: 99%

Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit–corn–soy mixtures: A response surface analysis

Nwabueze

2007

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit–corn–soy mixtures: A response surface analysis

Nwabueze

2007

LWT - Food Science and Technology

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“…The whole plant is known by various tribal names such as ‘Ukwa’ (Ibo), ‘Afon’ (Yoryba), ‘Ize’ (Edo), ‘Eyo’ (Igala) and ‘Edikang’ (Efik). The seeds contain 17–23% crude protein and 11% crude fat in addition to essential vitamins and minerals (Edet et al. , 1985; Ekpenyoung, 1985; Nwokolo, 1985, 1996; Akubor, 1997; Ariahu et al.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends

Akubor

Badifu

2004

Int J of Food Sci Tech

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Summary The chemical composition and functional properties of African breadfruit kernel flour (ABKF), wheat flour (WF) and their blends were determined. Cookies prepared from the blends were evaluated for their protein contents, physical and sensory characteristics. The flour blends had higher protein, fat and ash contents than WF. The level of these nutrients improved with increased amounts of ABKF in the blends. Foaming, water and oil absorption capacities of the flour blends increased, while the foam stability decreased with increased level of ABKF. The protein contents of the composite flour cookies were higher than that of the all WF cookie. There were no significant differences (P > 0.05) in the flavour of the composite flour cookies and that of all WF cookies. However, sensory scores differed significantly (P < 0.05) amongst them for colour, texture and overall acceptability.

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“…The seeds are highly nutritious such that they can suitably replace most leguminous grains available locally in dietary programs. The detailed nutritional composition of the seeds has been documented elsewhere (Edet et al 1984;Ekpeyong 1985;Osagie and Odutuga 1986;Umoh 1998;Giami et al 2001). These authors reported that the crude protein and fat content of the raw seeds ranged between 19-23% and 17-20%, respectively.…”

Section: Introductionmentioning

confidence: 93%

Thin Layer Drying of African Breadfruit (Treculia africana) Seeds: Modeling and Rehydration Capacity

Shittu

Raji

2008

Food Bioprocess Technol

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African breadfruit (ABF) seeds are underutilized plant resources, which have been reported to have high potential for novel food and industrial uses. The kinetics of moisture removal during air drying of the whole (WS) and dehulled (DS) seeds was studied at temperatures of 40-70°C. Five empirical models were tested for predicting the experimental data. Drying of ABF seeds followed an exponential decay pattern, while drying predominantly took place during the falling rate periods. All the drying models predicted the experimental data above 90% accuracy while the Henderson-Pabis model gave the best fit (0.95

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Chemical evaluation of the nutritive value of seeds of African breadfruit (Treculia africana)

Cited by 27 publications

References 8 publications

Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit–corn–soy mixtures: A response surface analysis

Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit–corn–soy mixtures: A response surface analysis

Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends

Thin Layer Drying of African Breadfruit (Treculia africana) Seeds: Modeling and Rehydration Capacity

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