Impact of Traditional Treatments on the Nutritional Value of Seeds of Jack Fruit (<i>Artocarpus heterophyllus</i>)
- 1 Department of Biochemistry, University of Port Harcourt, Port Harcourt, Rivers State, Nigeria
- 2 Department of Biochemistry, University of Nigeria, Nsukka, Nigeria
- 3 Department of Biochemistry, Federal University of Technology Owerri, Owerri, Imo State, Nigeria
Abstract
Impact of traditional treatments on the nutritional value of Artocarpus heterophyllus seeds w as evaluated. Four traditional processing methods were used (boiling, roasting, soaking and fermentation ) . Boiled A. heterophyllus (BAH) samples were boiled in water for 60 minutes, roasted A. heterophyllus (RAH) samples were roasted in fine sand, soaked A. heterophyllus (SAH) were soaked in clean water for 48 hours before boiling while the fermented A. heterophyllus (FAH) samples were boiled and wrapped in black bag for 48 hours. The mean proximate content (%) of the unprocessed A. heterophyllus (UAH) seeds w as ; protein (15.88 ± 0.08), fibre (10.04 ± 0.09) ash (5.05 ± 0.07), moisture (29.25 ± 0.35), fat (10.26 ± 0.35) and carbohydrate (29.52 ± 0.4). Processing affected the proximate and mineral composition of A. heterophyllus seeds. All the processing methods used reduced the protein content. There were significant increases (p < 0.05) in manganese (Mn), magnesuim (Mg), potassium (K), copper (Cu), iron (Fe), iodine (I), chlorine (Cl) and phosphorous (P) BAH and SAH samples and a significant reduction (p < 0.05) in Mg, calcium (Ca), selenium (Se), Cu, Cl, zinc (Zn) and Mn in FAH sample. Processing increased the level of phosphorous in all the samples. A. heterophyllus seeds are rich in nutrient and can serve as an alternative source of nutrients for both man and animals.
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