Abstract
The effects of dry heat (roasting) and moist heat (boiling) on in vitro protein digestibility, protein fractions and other chemical properties of African breadfruit (Treculia africana Decne) seed that affect their utilization as a source of human food were investigated. Chemical analyses showed that the crude protein and fat contents of the unprocessed (raw) seeds were 20.1% and 13.7%, respectively. The level of phytic acid in the raw seed (1.19 mg/g) was lower than the levels found in some commonly consumed pulses in Nigeria. Albumin and globulin protein fractions were found to be the major seed proteins of African breadfruit seed, constituting 67.8% of the total protein of the raw seed. There were no significant (p<0.05) differences between crude protein, ash and fat contents of the raw and heat processed samples. Boiling proved more effective than roasting for improving protein digestibility and for reducing the levels of trypsin inhibitor, phytic acid and polyphenols of the samples. The complete removal of these antinutrients, however, would require a more severe heat treatment of the seed, which in turn would profoundly reduce the nutritional value and availability of proteins, as demonstrated by the low values obtained for in vitro protein digestibility, protein fractions and protein extractability.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Nwokolo E (1987) Nutritional quality of the seeds of the African breadfruit (Treculia africana Decne). Trop Sci 27: 39–47.
Ikediobi CO (1981) Amino and fatty acid composition of Pentaclethra macrophylla and Treculia africana seeds. J Am Oil Chem Sci 58: 30–31.
Edet EE, Eka OU, Ifon ET (1985) Chemical evaluation of the nutritive value of seeds of African breadfruit (Treculia africana). Food Chem 17: 41–47.
Makinde A, Elemo BO, Arukwe U, Pellet P (1985) Ukwa seed (Treculia africana) protein I. J Agric Food Chem 33: 70–72.
Shastry M, John E (1991) Biochemical changes and in vitro protein digestibility of the endosperm of germinating Dolichos lablab. J Sci Food Agric 55: 529–538.
El-Khalifa AO, El-Tinay AH (1994) Effect of fermentation on protein fractions and tannin content of low and high tannin cultivars of sorghum. Food Chem 49: 265–269.
Johnson VA, Lay CL (1974) Genetic improvement of plant proteins. J Agric Food Chem 22: 558–566.
Kadam SS, Smithard RR, Eyre MD, Amstrong DG (1987) Effects of heat treatments on antinutritional factors and quality of protein in winged bean. J Sci Food Agric 39: 267–275.
Giami SY, Wachuku OC (1997) Composition and functional properties of unprocessed and locally processed seeds from three underutilized food sources in Nigeria. Plant Food Hum Nutr 50: 27–36.
Frais F (1972) Practical Biochemistry, an Introductory Course. London: Butterworth, pp 120–121.
AOAC (1984) Official Methods of Analysis, 14th edn. Washington, DC: Association of Official Analytical Chemists.
Wilson MF, Blunden CA (1983) Changes in the levels of polyphenols in three pea varieties during bud development. J Sci Food Agric 34: 973–978.
Smith C, Megan WV, Twaalhoven L, Hitchcock C (1908) The determination of trypsin inhibitor levels in foodstuffs. J Sci Food Agric 31: 341–350.
Wheeler EL, Ferrel RE (1971) A method for phytic acid determination in wheat and wheat fractions. Cereal Chem 48: 312–316.
Sauders RM, Connor MA, Booth AN, Bickoff EM, Kohler GO (1973) Measurement of digestibility of alfalfa protein concentrates by in vivo and in vitro methods. J Nutr 103: 530–535.
Wahua TAT (1999) Applied Statistics for Scientific Studies. Aba, Nigeria: African-Link Press.
Steel RG, Torrie JH (1960) Principles and Procedures of Statistics. New York: Mc-GrawHill.
Oke OL, Umoh IB (1978) Lesser known oilseeds, I: Chemical composition. Nutr Rep Int 17: 293–297.
Giami SY, Bekebain DA (1992) Proximate composition and functional properties of raw and processed full-fat fluted pumpkin (Telfairia occidentalis) seed flour. J Sci Food Agric 59: 321–325.
Ene-Obong HN, Carnovale E (1992) A comparison of the proximate mineral and amino acid composition of some known and lesser known legumes in Nigeria. Food Chem 43: 168–175.
Giami SY (1993) Effect of processing on the proximate composition and functional properties of cowpea (Vigna unguiculata) flour. Food Chem 47: 153–158.
Igbedioh SO, Olugbemi KT, Akpapunam MA (1994) Effects of processing methods on phytic acid level and some constituents in bambara groundnut (Vigna subterranea) and pigeon pea (Cajanus cajan). Food Chem 50: 147–151.
Singh U, Singh B, Smith OD (1991) Effect of varieties and processing methods on phytic acid and protein digestibility of groundnut (Arachis hypogaea L.). J Food Sci Technol 28: 345–347.
Mtebe K (1989) The effect of dry and moist heat on some chemical properties of winged bean seed. Trop Grain Legume Bull 36: 32–33.
Walker AF, Kochhar N (1982) Effect of processing including domestic cooking on nutritional quality of legumes. Proc Nutr Soc 41: 41–51.
Ologhobo AD, Fetuga BL (1984) Effect of processing on the trypsin inhibitor, haemagglutinin, tannic acid and phytic acid contents of seeds of ten cowpea varieties. Trop Agric 61: 261–264.
El-Mandy AR, EI-Sebaiy LA (1982) Effect of germination on the nitrogenous constituents, protein fractions, in vitro protein digestibility and antinutritional factors of fenugreek seeds (Trigonella foenumgraecum L.). Food Chem 8: 263–268.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Giami, S.Y., Adindu, M.N., Hart, A.D. et al. Effect of heat processing on in vitro protein digestibility and some chemical properties of African breadfruit (Treculia africana Decne) seeds. Plant Foods Hum Nutr 56, 117–126 (2001). https://doi.org/10.1023/A:1011181412808
Issue Date:
DOI: https://doi.org/10.1023/A:1011181412808