Effect of pre-treatments on the chemical, functional and storage properties of breadfruit (Artocarpus altilis) flour
2018
Arinola, S. O. | Akingbala, J. O.
Breadfruit pieces were subjected to two different pre-treatments, microwave radiation (2450Hz) for 40 seconds and steeping in sodium acetate buffer solution pH 3 for 30 minutes, during the production of breadfruit flour as means of stabilizing breadfruit flour quality during storage. The two flour samples with untreated sample (control) were subjected to chemical and functional analyses; the three flour samples were packaged in high density polyethylene and stored for 14 weeks with the following analysis carried out fortnightly; sugar content, swelling power, moisture content, water and oil absorption capacities. Pasting analysis was carried out at six week interval. The results indicated that the treatments did not have any significant effect (p≤0.05) on the chemical composition of the flour; the control breadfruit sample contained 6.01% moisture, 5.21% protein, 1.92% fat, 2.67% ash, 5.95% fibre and 4.10% sugar. The treatment had significant effect on the functional properties of breadfruit flour (p≤0.05). The swelling power and water absorption capacity of the control sample, microwave treated sample and sodium acetate buffer pH 3 treated sample were 5.13 g/g and 4.60 ml/g; 5.96 g/g and 4.50 ml/g; 4.84 g/g and 4.20 ml/g respectively. The two treatments especially microwave radiation caused minimal reduction (i.e. had lower percentage reduction) in the swelling power, water absorption capacity and pasting profile of breadfruit flour during storage when compared with control sample; this is desirable in food applications. Treatment with microwave radiation was able to preserve the quality integrity of breadfruit flour during storage better than the treatment with sodium acetate buffer pH 3.
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