Mathews Journal of Nutrition & Dietetics

2474-7475

Current Issue Volume 7, Issue 1 - 2024

Functional And Pasting Properties of Mechanically Dehulled Toasted African Breadfruit (Treculia africana) Seed Flour as Affected by Pretreatments

Akajiaku LO1,*, Nwabueze TU2, Onwuka GI2

1Department of Food Science and Technology, Federal University of Technology, Nigeria

2Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Nigeria

*Corresponding author: Mrs. Linda O Akajiaku, Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria, Phone: +2348034448727, E-mail: [email protected].

Received Date: February 08, 2024

Published Date: March 13, 2024

Citation: Akajiaku LO, et al. (2024). Functional And Pasting Properties of Mechanically Dehulled Toasted African Breadfruit (Treculia africana) Seed Flour as Affected by Pretreatments. Mathews J Nutr Diet. 7(1):32.

Copyrights: Akajiaku LO, et al. © (2024).

ABSTRACT

The study investigated the functional and pasting properties of toasted African breadfruit (Treculia africana) seed flour. The Treculia africana seeds were soaked with and without Alum at different time duration to have 10 samples, toasted, mechanically dehulled and coded: BFA2, BFA4, BFA6, BFA8, BFA10, BFW2, BFW4, BFW6, BFW8, BFW10 and a control sample was toasted and dehulled without pretreatment, coded BFC. The samples were made into flours and their functional and pasting properties were determined using standard methods. The functional properties result of the flour samples showed that BD, WAC, OAC, FC, SI and GT ranged from 0.68g/ml–0.94g/ml, 1.80ml/g–2.08ml/g, 1.44–1.74 ml/g, 18.03–23.41%, 1.27–1.61% and 72.11–82.41°C, respectively. Functional properties were significantly p<0.05 elevated in the soaked samples without alum relative to the alum-soaked samples and untreated sample. The flour samples had peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature ranged from 257.08 RVU to 474.83 RVU, 183.67 RVU to 266.08 RVU, 71.83 RVU–212.92 RVU, 311.83 RVU–441.0 RVU, 124.33 RVU and 179.08 RVU, 4.60min and 5.07min and 78.30°C–84.70°C, respectively. Pasting properties were significantly p<0.05 higher in the soaked samples with alum relative to the soaked samples without alum and untreated sample. Toasted African breadfruit flour showed good functional and pasting properties. The results offer valuable insights into the utilization of toasted African breadfruit seed flour and encouraging its adoption within the food industry.

Keywords: Functional Properties, Pasting Properties, Pretreatment, Seed Flour, Toasted African Breadfruit.


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