Human Nutrition and Dietetics
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Item Nutritinal and antinutritional composition of raw, bioled and roasted african breadfruit(artocarpus altilis) pulp(Food basket foundation, 2015) Ariyo, O.; Atojoko, M. A.; Osinowo, O. G.New food preparation methods are emerging and their effect on nutritional composition of food is unknown. This study assessed changes in nutrient and anti-nutrient composition of Artocarpus Altilis pulp prepared by boiling and conventional oven roasting. Fresh, matured African breadfruits were peeled, washed and divided into three equal portions; raw, boiled and roasted. The pulp samples were analyzed for moisture and dried at 45°C for two days. All samples were milled into flour of particle size 1mm mesh and analyzed in triplicates for nutritional and anti-nutritional composition using standard methods. Moisture was higher in boiled (78.76±0.21%) than roasted samples (68.26±0.9%). Crude protein was better preserved by boiling (5.91±0.0%) than roasting (5.69±0.0%), roasting (0.67±0.06%) conserves fat better than boiling (0.63±0.06%). Mineral loss was higher in roasted than boiled samples for calcium (-13.51vs-7.7), sodium (-22.7vs-13.5), zinc (-27.6vs-11.8), iron (-46.0vs-6.0) and phosphorus (-11.4vs-3.8). Thiamin content reduced from 1.53±0.03 mg/100g (raw) to 1.29±0.03mg/100g (boiled) and 0.87±0.02mg/100g (roasted). Niacin content reduced by 19.6% with boiling and 43.8% with roasting. There was a significant decrease (P<0.05) in anti-nutritional composition of the samples. Boiling and roasting reduced phytate content from 16.57±0.21mg/100g to 15.73±0.15mg/100g and 13.53±0.25mg/100g in boiled and roasted samples respectively. Tannins reduced from the 4.63±0.15mg/100g to 3.50±0.20mg/100g (boiled) and 1.7±0.20mg/100g (roasted) and oxalates also had similar losses with boiling and roasting. Saponins content reduced from 73.33±2.52mg/100g to 66.33±1.53mg/100g and 29.67±2.52mg/100g, in boiled and roasted samples respectively. Boiling of African breadfruit pulp better preserved all nutrients except fat, but less effective in reducing anti-nutrients compared to conventional oven roasting.