Summary: Proximate, minerals and vitamins composition of raw, boiled-dehulled and boiled-undehulled seeds of Artocarpus altilis were determined using standard methods. The percentage ash content of the raw sample was highest (2.49 ± 0.01%), and the least (2.42 ± 0.02%) in the boiled-dehulled seeds. The moisture content ranged from 8.05 ± 0.01% for the raw to 8.19 ± 0.02% for the boiled-undehulled. The highest crude fat and crude fibre contents were recorded in the raw (7.48 ± 0.02%) and boiled-undehulled (5.38 ± 0.01%) respectively. Carbohydrate level in the raw sample (72.66 ± 0.01%) was the highest amongst parameters and samples determined. Boiling generally decreased fatty acids, crude fat and the energy contents of the food samples but increased its protein content. The Na/K ratios were low (0.03 - 0.09mg/g). Mineral contents of the raw sample were highest for sodium (0.81%) and potassium (0.94%). Boiling and dehulling decreased sodium and potassium contents. Breadfruit may serve as good source of Vitamins. Considering Recommended Dietary Association (RDA) nutritional requirements, breadfruit is a rich source of potassium, vitamin C, thiamine, calcium and pyridoxine.
Keywords: Processing, proximate, nutritional, Artocarpus altilis, seeds
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