Proximate composition and functional properties of African breadfruit kernel and flour blends

Akubor, P.I.; Isolokwu, P.C.; Ugbane, O.; Onimawo, I.A.

doi:10.1016/s0963-9969(00)00116-2

Cited by 102 publications

(116 citation statements)

References 23 publications

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“…Foams are used to improve texture, consistency and appearance of foods. Food ingredient with good foaming capacity and stability is required in bakery products (Akubor et al 2000;Akubor and Ukwuru 2003;Alobo 2003).…”

Section: Functional Propertiesmentioning

confidence: 99%

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Yadav

Dhull

2011

J Food Sci Technol

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Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest protein content (19.3%) and fat content (4.4%). Plantain flour showed highest water absorption (167.7%) whereas lowest oil absorption capacity (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p<0.05). The spread ratio and percent spread decreased with the addition of plantain and chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p<0.05) with addition of plantain and chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p<0.05) from 7.1 to 9.2% and 1.1 to 3.6%, respectively with increasing extent of chickpea flour and plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits.

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Section: Functional Propertiesmentioning

confidence: 99%

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Yadav

Dhull

2011

J Food Sci Technol

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Section: Introductionmentioning

confidence: 99%

“…It is also rich in calcium, phosphorus, iron, potassium, carotene and vitamin B (Wang et al, 2011). Breadfruit powder or flour is reported to contain about 76.7% carbohydrate (Morton, 1987), 17.1% protein, 11% fat, 3.0% ash and 0.1% crude fiber (Akubor et al, 2000).The presence of anti-nutritional factors limits the use of this crop. However, they could be eliminated or reduced by some processes such as soaking, dehulling, germination and fermentation (Khokhar and Chauhan, 1986).…”

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confidence: 99%

“…Cowpea has been reported to contain about 20.07 to 24.60% protein, 46.84 to 53.63 starch (carbohydrate), 1.77 to 1.96% fat and 4.27 to 4.96% fibre (Preet and Punia, 2000), as well as 3.50% ash (Darfour et al, 2012). The black-eyed cowpea (Vigna unguiculata) used for this research is an important food legume in Nigeria.Composite meals have been developed from African breadfruit and tubers such as sweet potatoes, yam and cocoyam (Akubor, 1997;Oladeji and Akanbi, 2011) and cereals like sorghum (Onweluzo and Nnamuchi, 2009) but enrichment of breadfruit with cowpea which has the potential of alleviating protein-energy malnutrition among children in Nigeria has not received considerable attention. Due to the high dependence on breadfruit as a staple food in tropical Africa, coupled with the low nutritive value of the commodity, it is imperative to investigate simple processing method that can improve the nutrition qualities of the crop.…”

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confidence: 99%

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Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

Ojokoh¹,

Fayemi²,

Ocloo³

et al. 2014

Afr. J. Microbiol. Res.

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This study investigates proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with pure strains Lactobacillus plantarum (FO-12) for the purpose of developing weaning food for the management of protein-energy malnutrition (PEM). Breadfruit and cowpea flour blends were prepared in various ratios and then fermented using Lactobacillus plantarum. Proximate composition, phytic acid, hydrogen cyanide and oxalate contents were determined. pH and titratable acidity were also determined. A significant increase (p < 0.05) was observed in the ash, protein and fat contents of the fermented flour blend as the amount of cowpea flour increases in the formulation; whereas crude fibre and carbohydrate contents significantly decreased (p < 0.05). Similarly, moisture, protein and fat contents significantly increased (p < 0.05) with fermentation. Significant reductions were observed in crude fibre and carbohydrate contents after fermentation. Fermentation process caused a significant decrease (p < 0.05) in the oxalate, phytate and hydrogen cyanide contents of the breadfruit flour blends. The changes observed in the fermented flour blends agreed with significant decreases recorded for pH and increases in titratable acidity. Fermentation improves the nutritional composition of breadfruitcowpea flour blends for possible use as complementary foods for infants providing PEM management.Key words: Breadfruit-cowpea flour blends, fermentation, Lactobacillus plantarum, weaning food, physicochemical properties. INTRODUCTIONAfrican breadfruit (Treculia africana) from the mulberry family Moraceace is an important food crop in Nigeria (Ejiofor et al., 1988). It is widely cultivated in the southern . This is due to the fact that it is used in several traditional food preparations of yam, and also cost less than one third the price of yam at the market (Mayaki et al., 2003). Breadfruit contains about 1.34% protein, 0.31% fat, 27.82% carbohydrate, 1.5% fibre and 1.23% ash (Wang et al., 2011). It is also rich in calcium, phosphorus, iron, potassium, carotene and vitamin B (Wang et al., 2011). Breadfruit powder or flour is reported to contain about 76.7% carbohydrate (Morton, 1987), 17.1% protein, 11% fat, 3.0% ash and 0.1% crude fiber (Akubor et al., 2000).The presence of anti-nutritional factors limits the use of this crop. However, they could be eliminated or reduced by some processes such as soaking, dehulling, germination and fermentation (Khokhar and Chauhan, 1986). The study of Onweluzo and Nnamuchi (2009) reveals that fermentation and steaming enhances the detoxification of breadfruit flour. But fermentation as a method of processing and preserving breadfruit, as obtains in the Pacific Islands, is quite unpopular in most areas where it has been introduced (Adekanmi et al., 2012). Protein-energy malnutrition (PEM) has resulted in high level of infants and children mortality in Nigeria, especially among the low income earners. Cowpe...

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“…The calorific values of samples were obtained by multiplying values of crude protein, crude fat and carbohydrate by 4, 9 and 4, respectively (Akubor, 1997). Crude fibre determination was obtained according to the method of Entwistle and Hunter (1949).…”

Section: Proximate Composition Analysismentioning

confidence: 99%

Sweet potatoes in Cameroon: Nutritional profile of leaves and their potential new use in local foods

Nkongho¹,

Achidi²,

Ntonifor³

et al. 2014

Afr. J. Agric. Res.

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Sweet potato (Ipomoea batatas) leaves especially the beta-carotene fortified varieties are rich in functional macro -and micronutrients such as dietary fibres, antioxidants and other micronutrients deficient in the predominantly starchy staples of most nutritionally vulnerable Africans. In this study, the nutrient content of young leaves and succulent green stems of local and exotic varieties were evaluated using standard analytical procedures. Dry matter content was lowest and highest in young leaves of the exotic Jewel 56638 and Mbouda local varieties, respectively. Young leaf crude protein content was 15.1% in the variety Jonathan and 27.1% in the Santchou local variety. Crude fibre and ash content were higher in the young leaves and stems of the exotic varieties. Leaf total carotenoid content varied significantly across varieties. The leaves were found to soften Gnetum africanum vegetable sauce giving it an acceptable appearance, texture, flavour and taste. About 80% of respondents on a survey were willing to readily use sweet potato leaves to substitute for Talinum triangulare (waterleaf) in the preparation of G. africanum sauce during periods of waterleaf scarcity. These leaves can therefore provide a nutritional base in Africa (especially Cameroonian) diets for the nutritionally vulnerable in rural and urban communities.

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Proximate composition and functional properties of African breadfruit kernel and flour blends

Cited by 102 publications

References 23 publications

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

Sweet potatoes in Cameroon: Nutritional profile of leaves and their potential new use in local foods

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