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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9704

Title: Proximate and Mineral Composition of Artocarpus altilis Pulp Flour as Affected by Fermentation
Authors: Ellis, William Otto
Oduro, I.
Appiah, F.
Keywords: fermentation
mineral content
proximate composition
Artocarpus altilis
Issue Date: 2011
Publisher: Pakistan Journal of Nutrition
Citation: Pakistan Journal of Nutrition 10 (7): 653-657, 2011 ISSN 1680-5194 © Asian Network for Scientific Information, 2011
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.
Description: This Article was published by Pakistan Journal of Nutrition 10 (7): 653-657, 2011 ISSN 1680-5194 © Asian Network for Scientific Information, 2011
URI: http://hdl.handle.net/123456789/9704
Appears in Collections:College of Science

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