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Journal of Food Technology
Year: 2003  |  Volume: 1  |  Issue: 2  |  Page No.: 29 - 35

Chemical Analysis Breadfruit (Artocarpus communis forst) from South-western Nigeria

Akpobome j. Udio, Bolanle A. Osuntogun, Muyiwa O. Falade and Steve r.a. Adewusi    

Abstract: The proximate composition and other nutritional parameters evaluated in the peel, pulp and core of breadfruit (Artocarpus communis Forst) from four different locations in South-Western Nigeria were not significantly different in each component. The core of the unripe mature breadfruit had the highest content (percent) of moisture (86); ash (6.9); protein (7.7 - 14.7); fat (3.2); crude fiber (17.8); total free (5) and reducing sugars (2.4) and the lowest carbohydrate, starch and ascorbic acid content. The edible pulp had the highest content of carbohydrate and starch with the least ash, crude protein, fat and crude fiber. The peel had the highest level of ascorbic acid and the least total and free reducing sugars. Raffinose was the most prominent flatus-producing oligosaccharide in the core. The minerals were relatively high compared to conventional carbohydrate sources with the highest potassium concentration (3.6 %) in the core. The proximate composition of unripe and ripe mature breadfruits was significantly different and could account for the discrepancies in the literature values.

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