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EFFECTS OF DRYING PROCESSES ON THE NUTRITIONAL ATTRIBUTES OF BREADFRUITS CHIPS BY

EFFECTS OF DRYING PROCESSES ON THE NUTRITIONAL ATTRIBUTES OF BREADFRUITS CHIPS BY ADEWOLU, YUSUF OLAYEMI 115356 SUPERVISOR: PROF. O. J. OYELADE. INTRODUCTION.

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EFFECTS OF DRYING PROCESSES ON THE NUTRITIONAL ATTRIBUTES OF BREADFRUITS CHIPS BY

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  1. EFFECTS OF DRYING PROCESSES ON THE NUTRITIONAL ATTRIBUTES OF BREADFRUITS CHIPS BY ADEWOLU, YUSUF OLAYEMI 115356 SUPERVISOR: PROF. O. J. OYELADE

  2. INTRODUCTION • The breadfruit belongs to the mulberry family- moraceae. The common name is almost universal in English but is called fruta de pan (fruit) and fruta de pan (seedless) in French. It is believed to be native to areas extending from Guinea through Indo-malayan Archipelago to western Micronesia. • It is reportedly to be widely spread in the pacific area by migrating Polynesians and Hawallans believed that it was brought from the Sawoan Lowland of upalu to Oahu in the 12th century A.D (Morton, 1987)

  3. INTRODUCTIONContd • There are three broad varieties: the seedless variety, represented by artocarpuscommunis, the large seeded variety (i.e. bread nuts) represented by Artocapusaltilis and the small seeded variety represented by Treculia Africana. • The bread fruit is an important food item that is cooked and eaten in many parts of the Southern Nigeria. • Apart from the variety of products that can be derived from the fruit and seed of bread fruit, the seed is also recognized by peasant farmers in these parts of the country for its soil improvement properties.

  4. INTRODUCTIONContd • In spite of market interest, there is little information about the ecological and economical aspect of harvesting and processing artocarpuscommunisfor bread making. • The bread fruit contains about 60.9% moisture, 26% carbohydrate, 2.1% fat, 4.3% dietary fibre and 1.5% protein. The brix is as low as 1% when it is not ripe and as high as 23% when it is ripe. Bread fruit is high in Vitamin C which is about 20mg as well as riboflavin which is about 60mg. It also has an appreciable measure of iron (Bridgeman, 2004).

  5. PROBLEM STATEMENT • The constraints faced by breadfruit utilization are: • Poor yield due to disease • Short shelf life • Inadequate method of processing • Huge method of processing

  6. JUSTIFICATION • The problem of adequate nutrition in Nigeria is not much different from those of other developing countries, especially with respects to protein and vitamins intake of the diet. . • The climate in Nigeria is suitable for producing a number of crops which if properly harnessed could provide adequate intake of protein and vitamins supplement for all age group.

  7. AIM OF THE STUDY • The aim of this research project work is to investigate the effect of drying process on the nutritional attributes of breadfruit to chips.

  8. OBJECTIVES The specific objectives are to determine: • The effects of drying method on breadfruit using solar, sun and cabinet drying (60, 70 and 80OC ); • The effect of different drying methods on the drying characteristics of breadfruit; • The thermophysical properties of breadfruit such as thermal diffusivity, thermal conductivity , bulk density and specific heat; and • The proximate composition such as ash, crude fiber, protein, moisture content of breadfruit chips.

  9. MATERIALS AND METHODS Materials • The materials to be used are; breadfruit, stainless steel knife, table sugar(sucrose), bowl, tray. The stainless steel knife, bowl, tray will be obtained from Owodunni Food Processing Laboratory, Ladoke Akintola University of Technology, Ogbomoso. The breadfruit will be obtained in Sabo Ogbomoso, Oyo state.

  10. METHODS The breadfruit will be subjected to operations such as: • Sorting: this will be done to remove extraneous materials and also, to separate bads from the good ones. • Washing: this will be done to remove contaminants such as soil materials etc. • Washed breadfruit will be peeled prior to drying process.

  11. METHODScontd. • Drying of the Bread Fruit Chips • Sun drying: direct sunlight with maximum daytime temperature until it is dried. • Solar drying: direct type of solar dryer will be used until breadfruits chips dries • Cabinet (hot-air) drying: a batch tray dryer will be used and the drying will be done at different drying temperatures from 50oC, 60oC and 70oC at 1hr interval

  12. METHODS Contd Drying Procedure • The drying experiments will be conducted in the open sun, in solar and in the cabinet dryer. The breadfruit will be spread on perforated trays and placed in the appropriate chambers of the dryers as well as in the sun. Cabinet drying will be carried out at temperature level of 50ºC, 60ºC and 70ºC. A change in weight of the breadfruit will be monitored at 1hr interval. The drying experiment will be continued and samples removed at intervals to record the weight loss until three constant consecutive weights are obtained.

  13. METHODS Contd Proximate Analysis • Determination of Moisture Content (AOAC 1990) • Determination of Ash Content (AOAC 1990) • Determination of Liquid/Fat Content (AOAC 1990) • Determination of Protein Content (AOAC 1990) • Determination of Crude Fibre Content (AOAC 1990) • Determination of Carbohydrate Content (AOAC 1990)

  14. METHODS Contd • ANTIOXIDANTS • Vitamin A (Zakaria et al, 1979) • Vitamin B2 (Okowuet al) • Vitamin C (Ayekyaw 1978) • MINERALS • Zinc (Biotech Engineering management co.uk) • Magnesium (Biotech Engineering management co.uk) • Phosphorus (Biotech Engineering management co.uk) • Calcium (Biotech Engineering management co.uk)

  15. METHODS Contd Thermophysical Properties These will be determined on cassava chips. • Specific Heat (Mohsenin, 1980) • Thermal Diffusivity(Tong et al., 1993) • Thermal Conductivity (Tong et al., 1993; Rapusas and Driscoll, 1995) • Bulk Density

  16. RESULTS AND DISCUSSION EFFECT OF DRYING PROCESS ON THE PROXIMATE COMPOSITION OF BREADFRUIT CHIPS Mean with different superscripts within the same Colum are significantly different from each other (p < 0.05).

  17. RESULTS AND DISCUSSION EFFECT OF DRYING PROCES ON THE VITAMIN CONTENT OF BREADFRUIT CHIPS • Vitamin A = total carotenoids Mean with different superscripts within the same Colum are significantly different from each other (p < 0.05)

  18. RESULTS AND DISCUSSION EFFECT OF DRYING PROCESS ON THE MINERAL COMPOSITIONS OF BREADFRUIT CHIPS P<0.05 Values with the same superscript are significantly the same with each other

  19. RESULTS AND DISCUSSION EFFECTS OF DRYING PROCESS ON THE THERMAL PROPERTIES OF BREADFRUIT CHIPS P<0.05 Values with the same superscript are not significantly the same with each other

  20. CONCLUSION AND RECOMMENDATION • CONCLUSION The moisture content decreases with all the drying methods, this shows the drying methods really played a key role in reducing the moisture content which determines the shelf life of the breadfruit chips. This will prevent spoilage and enhance the utilization of the crops in the developing countries. • RECOMMENDATION I hereby recommend that breadfruit be used for economic and industrious use. There must be awareness of the importance of breadfruit in the diet of people at large. Also more study should be embarked upon as regards availability of breadfruit all around as well as shell life study.

  21. THANK YOU FOR LISTENING

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