Effect of Traditional Processing Techniques on the Nutritional and Phytochemical Composition of African Bread-Fruit (&lt;i&gt;Treculia africana&lt;/i&gt;) Seeds

Ijeh, Ifeoma I.; Ejike, Chukwunonso E.C.C.; Nkwonta, Obinna M; Njoku, Bryan C

doi:10.4314/jasem.v14i4.63314

Cited by 39 publications

(53 citation statements)

References 14 publications

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“…The value of the saponin content of the raw ABFS samples (0.47±0.01%) obtained from this study was closer to the value reported for the tannin content of raw Treculia africana seeds (0.37±0.03%) by Ijeh et al [7]. Samples steeped in 0, 1.0, 1.5 and 2.0% Alum concentrations for 24 hours had saponin contents of 0.22±0.01%, 0.22±0.00%, 0.22±0.02% and 0.22±0.05%.…”

Section: Antinutritional Factorssupporting

confidence: 70%

“…The tannin content (0.06±0.00%) of the raw ABFS sample reported in the present study were lower when compared with the value (0.14±0.00%) reported by Ijeh et al [7] and (26.45mg/100g) reported by Ugwu and Oranye [15]. The differences observed in the tannin contents of these raw ABFS samples could be attributable to the species or variety of African breadfruit seed used.…”

Section: Antinutritional Factorscontrasting

confidence: 55%

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Mineral, Vitamin and Antinutritional Content of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona

Olapade¹

2013

IOSR-JESTFT

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Section: Antinutritional Factorssupporting

confidence: 70%

Section: Antinutritional Factorscontrasting

confidence: 55%

Mineral, Vitamin and Antinutritional Content of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona

Olapade¹

2013

IOSR-JESTFT

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“…The proximate composition of the breadfruit seeds that were used for this study had earlier been reported to be: 1.64% ash, 18.58% crude protein, 1.33% fat, 78.53% carbohydrate and 1.33% crude fiber with an energy value of 400.41 Kcal/100 g (at 10% moisture content; Ijeh et al, 2010) while the standard rat feeds that were used for the study contained: 15% crude protein, 7% fat, 33% carbohydrate and 10% crude fibre with an energy value of 255 Kcal/100 g.…”

Section: Resultsmentioning

confidence: 99%

“…The proximate composition of the breadfruit seed that was used for this study as reported by Ijeh et al (2010) showed it to be low in ash, fat and crude fiber but high in proteins and carbohydrate with a considerable amount of energy value.…”

Section: Discussionmentioning

confidence: 99%

Dietary intake of boiled breadfruit (Treculia africana) seeds did not improve hyperglycemia in streptozotocin induced diabetic rats: Effect on the oral glucose tolerance of normoglycemic rats

Eleazu

Ezekwibe

Egbe

et al. 2017

Acta Sci Pol Technol Aliment

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Diabetes mellitus is a global health problem that is causing problems for humans around the world and becoming increasingly prevalent at an alarming rate (Aloulou et al., 2012), including amongst the rural Nigerian population. The inability of modern treatments to control all the pathophysiological aspects of diabetes, as well as the enormous cost it imposes on the economy of the developing nations of the world, ABSTRACTBackground. Although African breadfruit (Treculia africana) is said to be useful in the dietary management of diabetes, the effect of cooking on its glycemic index has not been reported. Hence this study has investigated the effect of a dietary intake of boiled breadfruit on the serum glucose, glucose tolerance, body weights and relative organ weights of streptozotocin (STZ) induced diabetic rats. Materials and methods. Twenty albino rats were used and were divided into four groups of five rats. Groups 1 (normal control) and 2 (diabetic control) received standard rat pellets while groups 3 (diabetic-test group) and 4 (non-diabetic) rats received breadfruit. Results. The blood glucose of the normoglycemic rats fed standard rat feeds peaked at 30 min (149.75 ±11.12 mg/dl) following oral glucose loading (3 g/kg) but reduced to 85.25 ±21.05 mg/dl after another 90 min, while the blood glucose of the normoglycemic rats fed breadfruit peaked at 30 min (146.25 ±15.22 mg/dl) following oral glucose loading, but elevated (130.75 ±36.69 mg/dl) after another 90 min. There was significant elevation (P < 0.05) of the serum glucose, relative liver weight (RLW) and relative kidney weight (RKW) but a significant decrease in the body weights of the diabetic control compared with the normal control; no significant difference (P > 0.05) in the serum glucose, body weights, RLW and RKW of the test group compared with the diabetic control, and no significant differences (P > 0.05) in the serum glucose, body weights, RLW and RKW of the normal rats fed the breadfruit diet compared to the normal control. Conclusion. The study showed that the traditional method of cooking African breadfruit negatively affects its hypoglycemic property.

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“…The WHO (1995) estimates for iodine, vitamin A and iron deficiencies in Africa show that 181 million Africans were at risk of iodine deficiency, 1 million had xerophthalmia, while 206 million had iron deficiency or anaemia 2,3 . Across the world, many of the plant species that are cultivated for food are neglected and underutilized while they play a crucial role in the food security, nutrition, and income generation of the rural poor 4,5 .…”

Section: Introductionmentioning

confidence: 99%

Effect of Traditional Processing Techniques on the Proximate and Mineral Compositions of Jack Fruit (Artocarpus heterophyllus) Seeds

2015

International Academy of Engineers (IA-E) August 25-26, 2015 Kuala Lumpur, Malaysia

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Abstract-The effect of processing methods on the proximate and mineral compositions of Artocarpus heterophyllus seeds were evaluated. Four traditional processing methods were used (boiling, roasting, soaking and fermentation). The boiled samples were boiled in tap water, roasted sample were done in fine sand, soaking was in tap water for 48 hours before boiling while the fermented samples were boiled and wrap in black bag for 48 hours .The mean proximate content (%) of the unprocessed Artocarpus heterophyllus (UAH) seeds were; protein (15.88±0.08), fibre (10.04±0.09) ash (5.05±0.07), moisture (29.25±0.35), fat (10.26±0.35) and carbohydrate (29.52±0.4). Processing affected the proximate and mineral composition of A. heterophyllus seeds and pulp. All the processing methods used reduced the protein content. There were significant increases (p<0.05) in manganese (Mn), magnesuim (Mg), potassium (K), copper(Cu), iron (Fe), iodine (I), chlorine (Cl) and phosphorous (P) in the boiled Artocarpus heterophyllus (BAH) and soaked Artocarpus heterophyllus (SAH) samples and a significant reduction (p<0.05) in Mg, calcium (Ca), selenium (Se), Cu, Cl, zinc (Zn) and Mn in the fermented Artocarpus heterophyllus (FAH) sample. Processing increased the level of phosphorous in all the treatments. A.heterophyllus seeds can be an alternative source of nutrients for both man and animals.

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

Cited by 39 publications

References 14 publications

Mineral, Vitamin and Antinutritional Content of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona

Mineral, Vitamin and Antinutritional Content of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona

Dietary intake of boiled breadfruit (Treculia africana) seeds did not improve hyperglycemia in streptozotocin induced diabetic rats: Effect on the oral glucose tolerance of normoglycemic rats

Effect of Traditional Processing Techniques on the Proximate and Mineral Compositions of Jack Fruit (Artocarpus heterophyllus) Seeds

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