Breadfruit

Evaluation of Nutritional Composition and Sensory Attributes of Breadfruit-Soybean Flour Blends for Complementary Foods

S. O. Arinola, T. P. Ojo, J. O. Akinmolayan & A. O. Kehinde · Asian Food Science Journal · 2020

The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ra...

Open access Research Article 10.9734/afsj/2020/v16i230168

Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds

K. T. Adegbehingbe, S. Fakoya & B. S. Adeleke · Microbiology Research Journal International · 2017

Aim: This study investigated the microbial contents, proximate compositions and the antinutrient contents of whole and ground fermented African breadfruit seeds. Methodology: The whole and ground samples were fermented for 72 hours. The microbial contents, pH, total titratable ac...

Open access Research Article 10.9734/MRJI/2017/34444