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Nutritional composition of
breadnut seeds (Artocarpus
camansi)
R. O. Adeleke and O. A. Abiodun*
Department of Food Science and Technology, Osun State
Polytechnic, Iree, PMB 301, Osun State.
*Corresponding author. E-mail:
funmiabiodun2003@yahoo.com
Accepted 20 May, 2010 |
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This work was carried out to determine the
nutritional composition of breadnut (Artocarpus camansi)
seeds. Matured breadnut seeds were obtained opened and the
seeds were removed for analysis. They were analyzed for
proximate mineral, amino acids, fatty acids and organic
acids composition. The results showed the values of the
proximate composition of the breadnut seeds as: protein
(4.87%), fat (3.48%) and carbohydrate (26.11%). Ash and
crude fiber were 3.43 and 1.20% respectively. The highest
mineral content value was in phosphorus 363 mg/kg followed
by potassium 325 mg/kg and sodium 248 mg/kg while the lowest
value was in iron 0.05 mg/kg and copper 0.12 mg/kg. The
predominant essential amino acids determined in the seeds
were leucine 392 mg/kg, phenylalamine 312 mg/kg, arginine
293 mg/kg, isoleucine 245 mg/kg and lysine 275 mg/kg. The
oil was rich in palmitic 21.4%, oleic 12.4 % and linolenic
acid 14.8%. Lactic and citric acids were the predominant
organic acid while malic, acetic and butyric acids were
present in trace amount. The breadnut seeds could be used as
composite flour and the oil could be a good source of edible
oil for human consumption.
Key words:
Breadnut, nutritional composition, proximate, mineral, amino
acid, fatty acids. |
