Proximate and Mineral Composition of Artocarpus altilis Pulp Flour as Affected by Fermentation

Authors

  • F. Appiah Department of Horticulture, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
  • I. Oduro Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
  • W.O. Ellis Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

DOI:

https://doi.org/10.3923/pjn.2011.653.657

Keywords:

Artocarpus altilis, fermentation, mineral content, proximate composition

Abstract

A study was carried out on to assess the effect of fermentation on proximate composition of Artocarpus altilis pulp flour with the aim of expanding its use. Flours of unfermented and fermented A. altilis pulp were produced and standard procedures used to determine their proximate and mineral composition. Fermentation resulted in marginal increase in crude protein (from 3.80-4.43%) and ash (from 2.37-2.38%) content whereas, there was a marginal decrease in crude fibre (from 3.12-3.00%) and carbohydrate (from 79.24-76.71%) content. Fermentation resulted in significant decrease in calcium, iron, potassium, sodium and phosphorus contents of A. altilis flour. However, magnesium content was not affected by fermentation. This study shows that A. altilis pulp flour has good carbohydrate and mineral content and may therefore, be used as staples, to provide the energy and mineral needs of consumers. They would be useful in ensuring food security if promoted.

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Published

15.06.2011

Issue

Vol. 10 No. 7 (2011)

Section

Research Article

License

Copyright (c) 2011 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Appiah, F., Oduro, I., & Ellis, W. (2011). Proximate and Mineral Composition of Artocarpus altilis Pulp Flour as Affected by Fermentation. Pakistan Journal of Nutrition, 10(7), 653–657. https://doi.org/10.3923/pjn.2011.653.657