Impact of Traditional Treatments on the Nutritional Value of Seeds of Jack Fruit (<i>Artocarpus heterophyllus</i>)  

作　　者：O. E. Ezim L. U. S. Ezeanyika C. U. O. Ujowundu O. E. Ezim;L. U. S. Ezeanyika;C. U. O. Ujowundu(Department of Biochemistry, University of Port Harcourt, Port Harcourt, Rivers State, Nigeria;Department of Biochemistry, University of Nigeria, Nsukka, Nigeria;Department of Biochemistry, Federal University of Technology Owerri, Owerri, Imo State, Nigeria)

机构地区：[1]Department of Biochemistry, University of Port Harcourt, Port Harcourt, Rivers State, Nigeria [2]Department of Biochemistry, University of Nigeria, Nsukka, Nigeria [3]Department of Biochemistry, Federal University of Technology Owerri, Owerri, Imo State, Nigeria

出　　处：《Food and Nutrition Sciences》2020年第11期983-989,共7页食品与营养科学（英文）

摘　　要：<span style="font-family:Verdana;">Impact of traditional treatments on the nutritional value of </span><span><i></i></span><i><span style="font-family:Verdana;">Artocarpus heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">seeds w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> evaluated. Four traditional processing methods were used (boiling, roasting, soaking and fermentation</span><span style="font-family:Verdana;">)</span><span style="font-family:Verdana;">. Boiled </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(BAH) samples were boiled in water for 60 minutes, roasted </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(RAH) samples were roasted in fine sand, soaked </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(SAH) were soaked in clean water for 48 hours before boiling while the fermented</span><span style="font-family:Verdana;"> A. heterophyllus </span><span style="font-family:Verdana;">(FAH) samples were boiled and wrapped in black bag for 48 hours. The mean proximate content (%) of the unprocessed </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(UAH) seeds w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;">;protein (15.88 ± 0.08), fibre (10.04 ± 0.09) ash (5.05 ± 0.07), moisture (29.25 ± 0.35), fat (10.26 ± 0.35) and carbohydrate (29.52 ± 0.4). Processing affected the proximate and mineral composition of </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span style="font-family:Verdana;"> seeds. All the processing methods<span style="font-family:Verdana;">Impact of traditional treatments on the nutritional value of </span><span><i></i></span><i><span style="font-family:Verdana;">Artocarpus heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">seeds w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> evaluated. Four traditional processing methods were used (boiling, roasting, soaking and fermentation</span><span style="font-family:Verdana;">)</span><span style="font-family:Verdana;">. Boiled </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(BAH) samples were boiled in water for 60 minutes, roasted </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(RAH) samples were roasted in fine sand, soaked </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(SAH) were soaked in clean water for 48 hours before boiling while the fermented</span><span style="font-family:Verdana;"> A. heterophyllus </span><span style="font-family:Verdana;">(FAH) samples were boiled and wrapped in black bag for 48 hours. The mean proximate content (%) of the unprocessed </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span> </span><span style="font-family:Verdana;">(UAH) seeds w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;">;protein (15.88 ± 0.08), fibre (10.04 ± 0.09) ash (5.05 ± 0.07), moisture (29.25 ± 0.35), fat (10.26 ± 0.35) and carbohydrate (29.52 ± 0.4). Processing affected the proximate and mineral composition of </span><span><i></i></span><i><span style="font-family:Verdana;">A. heterophyllus</span><span></span></i><span style="font-family:Verdana;"> seeds. All the processing methods

关 键 词：Jack Fruit MINERALS Processing Proximate Composition 

分 类 号：O17[理学—数学]