Effect of alkaline treatment (‘akanwu’) and supplementary value of corn or crayfish on the protein quality of breadfruit (Treculia Africana)

Abstract

The effect of treatment and supplementary value of corn (C) or crayfish (CR) on the protein quality of breadfruit (Treculia Africana) flours were studied in eighteen young rats. The 70∶30 or 70∶15∶15 (Protein basis) combinations of breadfruit flours and corn or crayfish or both provided 1.6g N/100 g diet for the 35 day study. The addition of ‘akanwu’ to the cooking water reduced cooking time and crude protein and saved fuel. The addition of ‘akanwu’ and replacement of CR with C was not beneficial as judged by the parameters tested except for the wt. gain and PER. On the other hand, when crayfish was the only source of supplementary protein (30%) to breadfruit cooked without ‘akanwu’ there were increases in all parameters tested over those with added ‘akanwu’ except for the N intake, wt. gain, and PER.

These results appear to suggest that addition of ‘akanwu’ to TA was detrimental to its protein utilization and that TA appears to be an economic source of N in areas where it is a staple. Based on the results of this study, one would suggest that the use of ‘akanwu’ as a tenderizer should be seriously looked into before further use.