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Title: | Nutritional composition of breadfruits (Artocarpus spp. and Treculia africana) in Ghana |
Authors: | Appiah, F. Oduro, I. Ellis, W.O. |
Keywords: | breadfruit nutrient composition functional properties food product formulation sensory attributes |
Issue Date: | 2016 |
Publisher: | Acta Hortic |
Citation: | Acta Hortic. 1128. ISHS 2016. DOI 10.17660/ActaHortic.2016.1128.3 XXIX IHC - Proc. Int. Symp. on Horticulture in Developing Countries and World Food Production |
Abstract: | Artocarpus spp. and Treculia africana are underutilized crops found widely in
the tropics. In order to expand their use, their potential for use in food systems was
determined by evaluating their physico-chemical properties. Standard procedures
were used. Selected food products were then formulated using breadfruit flours as a
substitute for conventional wheat flours. The study showed that their protein content
ranged between 12.23 and 17.72%, whereas the crude fibre content varied between
1.67 and 2.91%; the carbohydrate content was between 57.00 and 70.15%. Potassium
was the predominant mineral, ranging from 533.95 mg 100 g-1 in T. africana to 1313.3
mg 100 g-1 in Artocarpus camansi. Sodium content ranged between 37.5 mg 100 g-1 in
A. camansi to 54.0 mg 100 g-1 in T. africana. The iron content was highest in Artocarpus
heterophyllus (9.38 mg 100 g-1), while A. camansi had the lowest (2.20 mg 100 g-1). The
results showed that the breadfruit species had good nutritional properties that
vindicate their use as a stop-gap food. Promoting the production and consumption of
breadfruits could help to meet the nutritional needs of consumers. |
Description: | This article was published in Acta Hortic. 1128. ISHS 2016. DOI 10.17660/ActaHortic.2016.1128.3
XXIX IHC - Proc. Int. Symp. on Horticulture in Developing Countries and
World Food Production
Eds.: A. Gracie, M. Taguchi and G. Rogers |
URI: | http://hdl.handle.net/123456789/10797 |
Appears in Collections: | College of Science
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