Nutritinal and antinutritional composition of raw, bioled and roasted african breadfruit(artocarpus altilis) pulp

Abstract

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.