The traditional and medicinal use of African breadfruit (Treculia africana Decne): an underutilized ethnic food of the Ibo tribe of South East, Nigeria

African breadfruit is an underutilized food security crop which is a delicacy for the Ibo ethnic group of South East Nigeria. It is commonly found in West and Central Africa. It is an evergreen large tree that bears about 20–30 pods containing edible seeds, annually. The edible seeds are used as specialty dishes by the Ibo tribe of South East Nigeria. African breadfruit meals have high dietetic value. The pods, leaves and roots are use in traditional medicine. The leaves are particularly rich in carbohydrates, phytochemicals (flavonoids, phenols, cardiac glycosides and anthraquinones) and minerals. These constituents contribute to its antioxidant, antimicrobial and wound healing properties. The stem bark extract is used as a cough remedy and has antimicrobial properties. The water and ethanoic extracts of the root possess antihyperglycaemic properties and also discourage the development of secondary complications of type 2 diabetes. Many of the perceived medicinal and chemical properties have not been scientifically investigated. Although other members of the mulberry family (especially the Artocarpus species) have received some research attention, Treculia africana remains underutilized despite its great potentials as a food security and medicinal crop.

Evaluation of vegetable milk from milk blends of soybean (Glycine max.) and African breadfruit seeds (Treculia africana)

Breadfruit milk (BM) is an unpopular nutritive drink compared to soymilk and ia mostly consumed along with the seeds when boiled. Blending with soymilk will give a novel functional drink with enhanced nutritive value to prevent hidden hunger, enhance stability and may popularize the blend. Soymilk and BM from soaked and boiled dehulled African breadfruit were blended in 95:5%, 90:10% and 50:50% ratios, respectively, while 100% soymilk and 100% BM served as controls. Proximate, vitamin, mineral, anti-nutrient and physicochemical analyses were conducted on the milk blends using standard methods. Sensory properties were determined by subjective evaluation with semi-trained panellists. With increasing BM inclusion, proximate composition revealed increase in moisture content (93.60 to 94.05%) and carbohydrate (0.3 to 0.93%) while total solids (TS) (6.40 to 5.95%), ash (0.55 to 0.49%), fat (2.70 to1.85%) and protein (2.93 to 2.70%) decreased. Vitamin A (0.62 to 1.48 µg/100 mL) increased while vitamin B1 (0.12 to 0.08 mg/100 mL) and vitamin C (4.05 to 3.21 mg/100 mL) decreased. Calcium (0.59 to 0.53 mg/100 mL), phosphorus (8.05 to 7.33 mg/100 mL), zinc (0.75 to 0.63 mg/100 mL) and iron (0.59 to 0.54 mg/100 mL) decreased. Flavonoid (0.15 to 0.09 mg/100 mL), saponin (0.13 to 0.9 mg/100 mL), tannin (0.39 to o.29 mg/100 mL), phytate (0.23 to 0.17 mg/100 mL) and oxalate (0.27 to 0.19 mg/100 mL) decreased. Titratable acidity (TTA) (0.23 to 0.26) and visible coagulation time (VCT) (15 to 19 days) increased while pH (6.33 to 5.59), and viscosity (0.48 to 0.45 mPa) decreased. General acceptability (7.01 to 6.41) decreased. The nutrient contents of all the milk blends varied due to increasing concentration effects of the ash, but were acceptable to the panellists mostly at lower levels.

Storage Stability of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fruit (HABF) and rice syrup. Methodology: Three sets of Soy-HABF Yoghurt were formulated by supplementing soymilk with 4% HABF and the addition of enzyme hydrolyzed rice syrup. The formulations were inoculated separately with Bifidiobacterium bifidum and Lactobacillus acidophillus as mono- and co-cultures and fermented at 42 °C for 8 h. Using standard methods, the samples were analyzed after fermentation representing day 1 and on the 5th, 10th, 15th and 20th days of storage at 4⁰ C. Results: Culture type and the storage time had significant (P≤0.05) effect on physicochemical, probiotic count and sensory properties of the probiotic soy-HABF yoghurt. pH decreased significantly (P ≤ 0.05) with storage time from 4.36 - 4.06, 4.30 – 3.97 and 4.35 - 4.26 for B, L and BL (B. bifidum, L. acidophilus and the co-culture of B. bifidum, and L. acidophilus fermented samples). L. acidophilus had highest pH decrease. Titratable acidity, viscosity and syneresis index increased significantly (P≤0.05) with increase in storage time. Probiotic counts varied from 7.72-6.54 and 8.56 – 7.70 Log CFU/ml for B. bifidum and L. acidophilus respectively in the mono-culture samples B and L and from 7.66 – 5.65 and 7.90 – 6.57 Log CFU/ml for B.bifidum and L. acidophilus in sample BL. Assessors’ degree of likeness for the aroma, appearance, taste and texture of the probiotic soy-HABF yoghurt varied from neither like nor dislike to moderate likeness. The overall acceptability indicated that the L. acidophilus fermented product (sample L) was more acceptable to the assessors within the first 5 days of storage. Conclusion: This study have shown that B.bifidum and L.acidophillus retained a viability of > log 6 within 15 days of storage. The physicochemical and sensory characteristics of soy/HABF yoghurt were also at optimum within the first 5 days at 4⁰ C.

CO-FERMENTION OF MAIZE (Zea mays L.) AND AFRICAN BREAD FRUIT SEED (Treculia africana Dec'ne) FOR THE PRODUCTION OF IMPROVED PAP (OGI)

Cereals such as maize are generally having low essential amino acid contents which may cause protein malnutrition. The high essential amino acid in African breadfruit could make it suitable for supplementation of grains/cereals. The microbiological, sensory and nutritional evaluation of cofermented maize (70%) /African breadfruit seed (30%) was carried out. Characterization of isolates were by macroscopic, microscopic and biochemical tests. Standard Methods according to AOAC (1990) were used for proximate compositions and pH determination. Viscosity was measured using Rotational Viscometer. The pH of the co-fermented sample decreased from 6.2±0.01 to 4.2±0.01. Microbial isolates included Coryne bacterium spp., Lactobacillus spp., Escherichia coli, Staphylococcus aureus, Aspergillus niger and Saccharomyces cerevisae in fermenting samples. Escherichia coli was inhibited with increase in fermentation time. Higher microbial counts occurred in maize-African breadfruit ogi (MABO) than maize ogi (MOGI) during primary and secondary -1fermentations. The viscosity of the co-fermented sample was 1.990±0.12 pas . Proximate composition shows that MOGI had lower crude protein content (2.14±0.2) than MABO (9.83±0.3). In contrast, MOGI had higher crude carbohydrate (82.12±0.1 vs 72.59±0.2). Ash, moisture and lipid contents were not significantly different in both samples. Sensory evaluation revealed that MABO recorded higher scores (7±0.02 and 7±0.01) in taste and aroma as against (6±0.01 and 6±0.02) for MOGI. Although consumers accepted both samples, overall, MOGI was more acceptable. MABO oflour kept well and retained their original viscosity after 27 days of storage at (30±2C). MABO gave a dual advantage in that protein content was increased and enteropathogens were inhibited and is therefore recommended for consumption in areas where protein intake is inadequate and food safety is an issue.

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends

The objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0; MSF 0, B= WHF 77.5%:ABF 20%: MSF 2.5%, C=WHF 75%: ABF 20%: MSF 5.0%, D= WHF 72.5%: ABF 20%: MSF 7.5%. E = WHF 70%: ABF 20%: MSF 10%, F = WHF 90%: ABF 0: MSF 10%, G = WHF 80%: ABF 20%: MSF 0). The most predominant Amino Acid in ABF was glutamic (12.27 g/100 g) followed by Aspartic and lysine, with values of 8.96 g/100 g and 6.55 g/100 g, respectively. Glutamic Acid content of the biscuits ranged from 10.96 g/100 g – 12.96 g/100 g, with sample B giving significantly higher value. Substitution with MSF resulted in decreasing glutamic acid content levels in the formulated biscuits, while lysine, phenylalanine and Isoleucine improved with the addition of 10% Moringa seed flour. Amino acid Scores of the biscuits using Hen egg as standard showed that whole egg had a higher amino acid score except glycine (1.04 – 1.25). Percentage In-vitro protein digestibility ranged from 10.64% - 47.33%, showing that addition of moringa seed flour and African breadfruit flour improved digestibility values from 10.64% to 47.33% for sample E with the control sample (wheat flour biscuit) being significantly lower. Substitution with ABF and MSF improved protein digestibility of the produced biscuits. Also, the Amino acid scores of the formulated biscuits were higher than the FAO recommended daily dietary requirements for Amino acids.