ANTI NUTRIENT CONTENT AND HAEMAGGLUTININ ACTIVITY IN FOOD GRADE FLOUR OF ROASTED AFRICAN BREAD FRUIT SEEDS PRODUCED UNDER EXTREME CONDITIONS

Abstract

The Anti-nutrient composition of food grade flour produced from African breadfruit (Treculia africana) seeds under modulated roasting variable conditions was studied. The study was designed to test the relationship between treatment variables of roasting temperature, roasting time and feed quality and maximum detoxification of Anti nutrients. The concept of three factors – five levels Central composite Rotable Design, regression analysis and Response surface methodology was employed. Results showed decreased values of anti-nutrients, which were reflective of the significant effect of treatment variables. Regression model predicted minimum antinutrient values of Total phenol 0.61mg/100g, Tannin 0.24mg/100g, HCN 0.05mg/100g, Alkaloid 0.01mg/100g, Oxalate 0.44mg/100g and Phytate 0.52mg/100g at Optimum condition of Roasting Temperature 193.640C, at time of 39.57min and 386.17g feed quantity. The HCN output was below the lethal dose for humans. The haemagglutinin content and activity were severely reduced at temperature time combination of above 1800 c and 40mins.