Process Variables Combination of Roasted African Breadfruit Seed Flour and the Essential Amino Acids Needs of Infants and Children

Umezuruike Azubuike C. and T. Ugochukwu Nwabueze
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Umezuruike Azubuike C.: Department of Food Science and Technology, College of Applied Food Sciences and Tourism. Michael Okpara University of Agriculture, Umudike, Nigeria
T. Ugochukwu Nwabueze: Department of Food Science and Technology, College of Applied Food Sciences and Tourism. Michael Okpara University of Agriculture, Umudike, Nigeria

Academic Journal of Life Sciences, 2018, vol. 4, issue 2, 9-14

Abstract: Infants and growing children require eight Essential amino acids for healthy growth and wellbeing. The amino acids must be at optimum values in order to satisfy their metabolic requirements. Breadfruit (v.Decne) seed is a widely consumed legume in tropics and subtropical regions of the world. In Nigeria it is staple and an important source of dietary nutrients for adult, infants and children. The study aimed to identify the roasting conditions of temperature and time at 500g seed quantity that would yield the optimum contents of eight essential amino acids in flour incorporated into the diets of infants and growing children for the alleviation of malnutrition among children. Experimental roasting used the factorial design. The essential amino acids content of bread fruit seed flour of different treatment condition were determined using Technicon sequential multi-sample acid analysis. Results showed that both raw and processed flour contained amino-acids essential for infants and growing children. Analysis of amino acids showed retention of the eight essential amino acid for infant and children. Roasting temperature and roasting time had significant (p

Keywords: Breadfruits; Roasting condition; Essential amino acids; Infant and children diets. (search for similar items in EconPapers)
Date: 2018
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