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|Title: ||Proximate and Mineral Composition of Artocarpus altilis Pulp Flour as Affected by Fermentation|
|Authors: ||Ellis, William Otto|
|Issue Date: ||2011|
|Publisher: ||Pakistan Journal of Nutrition|
|Citation: ||Pakistan Journal of Nutrition 10 (7): 653-657, 2011 ISSN 1680-5194 © Asian Network for Scientific Information, 2011|
|Abstract: ||A study was carried out on to assess the effect of fermentation on proximate composition of
Artocarpus altilis pulp flour with the aim of expanding its use. Flours of unfermented and fermented A. altilis
pulp were produced and standard procedures used to determine their proximate and mineral composition.
Fermentation resulted in marginal increase in crude protein (from 3.80-4.43%) and ash (from 2.37-2.38%)
content whereas, there was a marginal decrease in crude fibre (from 3.12-3.00%) and carbohydrate (from
79.24-76.71%) content. Fermentation resulted in significant decrease in calcium, iron, potassium, sodium
and phosphorus contents of A. altilis flour. However, magnesium content was not affected by fermentation.
This study shows that A. altilis pulp flour has good carbohydrate and mineral content and may therefore, be
used as staples, to provide the energy and mineral needs of consumers. They would be useful in ensuring
food security if promoted.|
|Description: ||This Article was published by Pakistan Journal of Nutrition 10 (7): 653-657, 2011 ISSN 1680-5194 © Asian Network for Scientific Information, 2011|
|Appears in Collections:||College of Science|
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