Makanjuola, O.M and Alokun, O.A. and Ogunbunmi, O.O (2019) Effect of pre-cooking on THE PROXIMATE AND MICROBIAL ANALYSES OF BREADFRUIT FLOUR (Treculia africana). In: Proceedings of the 5th ReFoSTS of NIFST Western Chapter, 2019.
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Abstract
Breadfruit is an underutilized crop in Nigeria, there is needs to diversify and enhance its uses as a fruit. The main objective of this study is to determine the effected of different temperature on breadfruit flour. The effect of pre-cooking on proximate and microbial analysis of breadfruit flour at different temperature were investigated. Three samples were prepared at different precooking temperatures 600C (453), 800C (325), 1000C (128) and 524 [control poundo yam flour (Ayoola)]. The analysis carried out was determined using standard procedures (AOAC,2000), the result of the proximate analysis showed that the moisture content ranged from 10.42%-10.73% with no significant different (P≤0.05), the protein content ranged from 11.97%-13.84%, the fat content ranged from 5.84%-6.62% with little or no difference, the ash content 3.62%-3.72% with no significant different (P≤0.05), the fibre content ranged from 3.93%-4.14%, carbohydrate content ranged from 61.25%-64.00%. The total plate and mould counts of the breadfruit flour samples ranged from 17× 104 -24 × 104 CFUg respectively. There is little or no significant differences in the samples when compare to the control (Ayoola Poundo Yam Flour) used.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr Taiwo Egbeyemi |
| Date Deposited: | 30 May 2020 12:50 |
| Last Modified: | 30 May 2020 12:50 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/154 |
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