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ABSTRACT
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African bread fruit seed were dried using three drying methods which are cabinet drying (Sample A) sundrying (Sample B) and shade drying (Sample C) . Flour were produced from the dried seeds. The samples were analysed for proximate composition, function properties and sensory properties.
The results of proximate composition showed that moisture content of dried African bread fruits flour to be 7.5%, 8.2%,and 12.8%; ash content were 2.5%, 1.5% and 2%; fat content were 1.60%, 2.11%, and 2.94; crude fiber were 5.5%, 4.25% and 15.13%; carbohydrate were 76%, 54.04%, and 45.03% for sample A,B,C respectively.
Functional properties showed that, bulk density were 0.67g/cm3), 0.68g/cm3 and 0.67g/cm3; water absorption capacity 120(ml/g), 125(ml/g), and 135(ml/g); oil absorption capacity 92 g/ml, 96g/ml and 90g/ml for sample A,B, and C respectively. The results of sensory evaluation showed that there was no significant difference at 5% level of significance (P³0.05) in texture, aroma, and overall acceptability except in sample C were there is significant difference in the appearance.
TABLE OF CONTENT
Title page
Declaration
Approval page
Dedication
Acknowledgement
Abstract
Table of content
CHAPTER ONE
1.0 Introduction
1.2 Statement of Problem
1.3 Justification
1.4 Research objectives
CHAPTER TWO
2.0 Literature Review
2.1 African Bread Fruit (Treculia Africana)
2.2 Description of African bread fruit plant
2.3 Harvesting of African bread fruit
2.4 Composition
2.4.1 Chemical composition
2.4.2 Proximate Composition of the seeds of African bread fruit
2.4.3 Nutritional value/benefit of African bread fruit
2.5 Utilization of African bread fruit
2.5.1 Limitation in Bread fruit Utilization
2.6 Processing of african breadfruit
2.6.1 Sun drying
2.6.2 Oven-drying (Hot-air drying)
2.6.3 Shade-drying
2.6.4 Room drying
2.6.5 Solar drying
2.6.6 Cabinet Drying
2.6.7 Effects of different drying methods on food properties
2.7 Physical properties of food materials
2.7.1 Shape and size of seeds
2.7.2 Porosity
2.7.3 Density
2.7.4 Surface area
CHAPTER THREE
3.0 Materials and methods
3.1 Materials/equipments
3.1.1 Reagents
3.1.2 Source of Materials
3.2 Sample preparation
3.2.1 Drying treatment
3.3 Proximate composition analysis
3.3.1 Determination of Moisture content
3.3.2 Determination of ash content
3.3.3 Determination of crude protein
3.3.4 Determination of crude fat content
3.3.5 Determination of crude fiber
3.3.6 Carbohydrate content determination
3.4 Functional properties
3.4.1 Determination of bulk density
3.4.2 Determination of water absorption capacity
3.4.3 Determination of gelatinization temperature
3.4.4 Determination of oil absorption capacity
CHAPTER FOUR
4.0 Results and discussion
4.1 Result of proximate analysis
4.2 Discussion
CHAPTER ONE
Introduction
African bread fruit (Treculia Africana) belong to the mulberry family, moraceae, which is of African origin and being grown in the most tropical and subtropical countries (Agu et al., 2007). Africa bread fruit or wild jack fruit in some areas, is a neglected and under-exploited tropical tree (Osuji and Owei, 2010).
According to Okonkwo and Ubani (2012), African bread fruit is a common forest tree called by various names among different tribes in Nigeria, such as “Ukwa” (Igbo), “Afon” (Yoruba), “Barafuta” (Hausa), “Ize” (Benin), “Eyo” (Igala) and “edikang” (EFK). The tree crops is widely grown in the southern state of Nigeria, where it serves as low cost meat substitute for poor families in same communities (Badefu and Akabar, 2001 and Ugwu et al, 2001).
The plant produces large, usually round, compounds fruits covered with pointed out growth and the seeds are buried in the spongy pulp of the fruits (Nwokolo, 1996). Though it is similar to the bread fruit eaten in the Caribbean and south pacific, the African counter part is much larger, growing as large as water melon and weighing 10 pounds or more. It is not sought after for its “meal” i.e the fleshy bulk, but rather for its seeds.
To extract the seed from the large trees in which the fruit grows, the fruits are allowed to rot, and machetes are used to crack open the fruit or sometimes the fruits is even thrown on large rocks to open the inside. There is a long lengthy process before the seeds can be eaten.
The seeds are typically roasted and eaten or can be boiled to soften them making a sort of porridge. African bread fruit seeds are highly nutritious and constitute a cheap source of vitamins, minerals, carbohydrate and fats (Salami, 2002). Fresh seeds contain 38.3% carbohydrate, 17.7% crude protein and 15.9% fat. (Oyenuga, 1968).
The seeds of African bread fruit can be milled in to flour, pressed for oil and used as flavouring in alcoholic drinks.
This research work is therefore being carried out to determine the quality of African bread fruit seeds. The seed is to be processed in to flour and the physic-chemical analysis is carried out on the products.
1.2 Statement of Problem
The traditional practice of selling prepared fresh African bread fruit seeds and flour on the street has the negative perception of poor hygiene, which is a concern for health conscious consumers in Nigeria;
1.3 Justification
The purpose of the study is to determine the quality of African bread fruit flour using different drying methods.
1.4 Research Objectives
Major Objective
To determine the effect of different drying methods on the quality of African bread fruit seeds flour
Specific objectives
1. To produce flour from bread fruit seeds, dried by different methods namely: oven drying, sun drying, and shade drying.
2. To determine the physico-chemical qualities of the bread fruit seeds and flour.
3. To carryout the sensory evaluation of the African bread fruit flour.
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