S.F. Oulai
Laboratoire de Biocatalyse et Bioprocedes, UFR des Sciences et Technologie des Aliments,Universite Nangui Abrogoua (ex Universite d`Abobo-Adjame) 02 B.P. 801,Abidjan 02, Cote d`Ivoire
J.T. Gonnety
Laboratoire de Biocatalyse et Bioprocedes, UFR des Sciences et Technologie des Aliments,Universite Nangui Abrogoua (ex Universite d`Abobo-Adjame) 02 B.P. 801,Abidjan 02, Cote d`Ivoire
B.M. Faulet
Laboratoire de Biocatalyse et Bioprocedes, UFR des Sciences et Technologie des Aliments,Universite Nangui Abrogoua (ex Universite d`Abobo-Adjame) 02 B.P. 801,Abidjan 02, Cote d`Ivoire
K.M. Dje
Laboratoire de Biocatalyse et Bioprocedes, UFR des Sciences et Technologie des Aliments,Universite Nangui Abrogoua (ex Universite d`Abobo-Adjame) 02 B.P. 801,Abidjan 02, Cote d`Ivoire
J.D. Kouassi-Koffi
Laboratoire de Biocatalyse et Bioprocedes, UFR des Sciences et Technologie des Aliments,Universite Nangui Abrogoua (ex Universite d`Abobo-Adjame) 02 B.P. 801,Abidjan 02, Cote d`Ivoire
A.P. Ahi
Laboratoire de Biocatalyse et Bioprocedes, UFR des Sciences et Technologie des Aliments,Universite Nangui Abrogoua (ex Universite d`Abobo-Adjame) 02 B.P. 801,Abidjan 02, Cote d`Ivoire
L.P. Kouame
Laboratoire de Biocatalyse et Bioprocedes, UFR des Sciences et Technologie des Aliments,Universite Nangui Abrogoua (ex Universite d`Abobo-Adjame) 02 B.P. 801,Abidjan 02, Cote d`Ivoire
ABSTRACT
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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How to cite this article
S.F. Oulai, J.T. Gonnety, B.M. Faulet, K.M. Dje, J.D. Kouassi-Koffi, A.P. Ahi and L.P. Kouame, 2013. Effect of Cooking Time on the Proximate and Mineral Composition of Breadfruit (Artocarpus altilis) Grown in Abidjan, Côte Divoire. Pakistan Journal of Nutrition, 12: 768-774.
DOI: 10.3923/pjn.2013.768.774
URL: https://scialert.net/abstract/?doi=pjn.2013.768.774
DOI: 10.3923/pjn.2013.768.774
URL: https://scialert.net/abstract/?doi=pjn.2013.768.774
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