EFFECT OF TEMPERATURE ON THE PROXIMATE, FUNCTIONAL, CALORIFIC AND THERMAL PROPERTIES OF AFRICAN BREADFRUIT (Treculia Africana) SEED FLOURS

Abstract

This research is aimed to evaluate the effect of processing temperature on the proximate, functional, calorific and thermal properties of African breadfruit flours. The African breadfruit (Treculia africana) seeds were obtained from Relief Market, Owerri, Imo State, Nigeria. Samples were processed to flour while dried at 80 0C, 100 0C, 120 0C, and 140 0C for 2 hours. Proximate composition of the samples showed that; Moisture content (%) ranged from 12.07c±0.03 to 12.40a±0.02, Fat content (%) ranged from 0.24d±0.02 to 5.12b±0.01; Ash content (%) ranged from 1.24d±0.01 to 1.52a±0.02; Crude fibre content (%) ranged from 1.01d± 0.01 to 1.159a ±0.01; Protein content (%) ranged from 17.32d±0.05 to 18.51a±0.01; Carbohydrate content (%) ranged from 61.66d±0.08 to 62.51a±0.03; and Dry matter content (%) ranged from 87.21a±0.03 to 87.93c±0.06. The functional properties showed that; Bulk density (g/ml) ranged from 0.526c±0.00 to 0.572a±0.01; Foaming capacity (%) ranged from 3.75d±0.90 to 8.75a±0.90; Water absorption (g/g) ranged from 2.70c±0.07 to 3.15a±0.04; Oil absorption (g/g) ranged from 1.75b±0.04 to 2.25a±0.04; Swelling index ranged from 1.02b±0.01 to 1.07a±0.01 and Emulsion capacity (%) ranged from 71.01c±0.30 to 75.58a±0.80. The thermal and calorific properties showed that Thermal conductivity (W/m.oC) ranged from 0.2299d to 0.2692a; Specific heat capacity (Kj/Kg.oC) ranged from 1.5600d to 1.5990a; Thermal diffusivity (m2/s) ranged from 0.0924d to 0.0957a; Density (Kg/m3) ranged from 1288.04d to 1298.36a and Calorific value (Kcal/g) ranged from 324.71c to 368.29a respectively. The result in general showed that increase in drying temperature of the African breadfruit (Treculia africana) seeds has great influence on the quality of the final product, hence could be used in composites for confectionaries, instant breakfast meals and other food uses.