Effect of Cooking Time on the Proximate and Mineral Composition of Breadfruit (Artocarpus altilis) Grown in Abidjan, Côte Divoire
DOI:
https://doi.org/10.3923/pjn.2013.768.774Keywords:
Artocarpus altilis, breadfruit, cooking time, minerals, proximateAbstract
The study examined the effect of cooking on the nutrients and minerals of breadfruit (Artocarpus altilis) flour in order to assess its nutritional benefits. The cooking led to a significant (p<0.05) decrease in moisture, crude fat (CF) and crude protein (CP) contents. By contrast dry matter (DM), total and reducing sugars (TS; RS), carbohydrate and energy values increased significantly (p<0.05). The change in cooking time increased significantly (p<0.05) TS and RS and decreased CP. The moisture, CF, DM and carbohydrate contents were not affected by the change in cooking time. The mineral contents such as calcium (Ca), iron (Fe), sodium (Na), zinc (Zn), phosphorus (P), potassium (K) and magnesium (Mg) were increased significantly (p<0.05) with cooking and were affected by the change in cooking time. The cooking and the change in cooking time had no significant effect on total ash (TA) and K:Na ratio. Significant correlations were observed between DM and Zn, DM and Ca, TS and K, TA and TS, Ca and Mg, Fe and Zn. The flours exhibited different properties as depicted by the PCA that discriminated raw breadfruit flour (RAF) from cooked breadfruit flours (AF10, AF15 and AF20). The use of cooking in processing of breadfruit flours appeared beneficial for improving its nutritional statute.
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