EFFECT OF DIFFERENT DRYING TECHNIQUES ON THE QUALITY OF AFRICAN BREADFRUIT (TRECULIA AFRICANA) SEED FLOURS AND CAKES

3.7.2 Loaf Weight and Specific Volume

References

Appendices

 

There is increased awareness of the importance of legumes in the diet of Nigerian populace. The basic contribution of legumes to the diet of Nigerians is based on their nutritional values. African breadfruit (Treculia africana) has immense potential as a nutritional source for man and other domestic animals. African breadfruit is a typical woodland tree called by different names among various clans in Nigeria, for example, "Ukwa" (Igbo), "Afon" (Yoruba), "Barafuta" (Hausa), "Ize" (Benin) "Eyo" (Igala), and "Editang" (Efik). The tree develops uncontrollably in the high rainforest zone of Nigeria and other African nations delivering gigantic seeds during its fruiting season (March to April); a develop tree creates roughly fifty organic products every year gauging five to ten kilograms subsequent to handling (Runsewe et al., 2001; Nwabueze and Iwe, 2010).

Breadfruit is a natural product tree that is engendered with the root cuttings and the normal time of bearing the first yield is between 4 to 6 years (Amusa et al., 2002). It delivers its natural product up to multiple times in a year. The harvest establishes a key hold of basic sustenance supplements, for example, sugars, protein, minerals, nutrients and fat, which are accessible at the certain basic time of the year when normal wellsprings of other nourishment supplements are short in supply or out of season (Nwabueze et al., 2008). Local vegetables like T. africana seeds if appropriately supplemented with starch sources can give reasonable and very dietary sustenance that will reduce infections or illnesses brought about by lack of protein especially among school-age youngsters (Onweluzo and Nnamuchi, 2009). Be that as it may, examinations have additionally uncovered the nearness of some enemy of wholesome elements like antioxidants such as hydrocyanic corrosive, oxalates, phytates and tannins in T. africana (Akubor et al., 2004). In different places in Nigeria, the harvest isn't broadly esteemed because of numbness of its healthful possibilities, handling planning and usage (Ajiwe et al., 1995), however in Igbo land, it is for the most part devoured, during bubbly seasons the rustic homes use it as correlative sustenances to supplant costly nourishments. It additionally fills in as minimal effort meat substitute for poor families in certain networks (Badifu and Akubor, 2001). The seed takes after the groundnut when simmered in flavor, it might be handled into flour separated from being cooked and eaten as a fundamental dish (Nwufor and Mba, 1988). The crude seed just as the eatable cotyledon are acquired after pre-boiling and dehulling.

Breadfruit trees develop well on slopes, securing watersheds, giving disintegration control, and windbreaks. Breadfruit is very much adjusted to the wet tropics, doing best at temperatures going from 21-32°C with a yearly precipitation of 1525-2540 mm and satisfactory seepage (Ragone, 1997, 2006a). Cooler temperatures regularly bring about low yields and expanded plant mortality (Lebegin et al., 2007). Protecting by drying is probably the most seasoned technique for saving nourishments in the mechanical, microbiological and dietary benefits. Drying yields, leafy foods items is a significant method for improving protection from debasement because of a lessening in water movement. Drying is the way toward expelling the dampness in the item as far as a possible incentive by dissipation. Along these lines, the item can be put away for a significant lot since the exercises of the microorganisms and compounds in the material are smothered by drying. Simpler preparing, lower transport costs just as quality enhancements can likewise be accomplished (Kaleta et al., 2013). Studies are normally led to decide the best nature of the finished result just as the decrease during processing period. The high temperature of the drying procedure is a significant reason for the loss of value. Bringing down the procedure temperature has incredible potential for improving the nature of dried items (Nindo et al., 2003) anyway in such conditions the working time and the related expense become unsatisfactory. Therefore, the reason for this research is to increase the utilization of bread fruit both locally and industrially by determining the proximate composition, functional properties, phytochemical, and sensory evaluation of the bread fruit seeds flour and cakes produced using different drying methods. The seed is to be processed into flour and the proximate analysis, and functional properties are carried out on the products.

African breadfruit is one of the under utilised tropical crops that grow profusely in Nigeria and many other African countries. One of its major problems is that the seed deteriorate easily under ambient storage due to its high moisture content. The seeds are dried traditionally using natural sun drying but they quickly deteriorate on storage due to inadequate removal of moisture. There is the need to establish appropriate drying method to produce the seed and its flour of long shelf storage and broader utilisation.

The main objective of this research is to determine the effect of using different drying techniques on African bread fruit seed flour and cake.

The specific objectives were to:

 

Application of good drying technique for breadfruit seed will lead to its long preservation. Flour produced from such seeds will also store for a long period of time. And this will improve the use of the flour for baking and formulation of other food products.