Effect of Traditional Processing Techniques on the Nutritional and Phytochemical Composition of African Bread-Fruit (Treculia africana) Seeds

The effects of three traditional processing methods on the phytochemical, nutrient and mineral composition of treculia africana seeds were evaluated. mean proximate contents of dehulled raw samples (g/100mg) were protein (18.32 ± 0.54), fat (1.31 ± 0.02), ash (1.62 ± 0.02), crude fibre (1.31 ± 0.01) and carbohydrate (77.44 ± 8.46). their phytochemical constituents yielded (g/100g) alkaloids (0.58 ± 0.08), phenols (0.82 ± 0.00), tannins (0.14 ± 0.00), flavonoids (1.30 ± 0.10), oxalate (11.37 ± 0.10), and saponins (0.37 ± 0.03). mean mineral contents (mg/100g) of these raw samples were calcium (5.34 ± 1.15), magnesium (2.00 ± 0.35), iron (8.00 ± 0.00), selenium (0.18 ± 2.89), copper (0.35 ± 0.00), iodine (0.30 ± 0.01) and chromium (0.04 ± 0.00); while the vitamin a level was 2.24 ± 0.22μg/100g. boiling and drying resulted in a significant increase in only the carbohydrate content. dehulling and roasting resulted in a significant decrease in selenium content and all the nutrients and phytochemicals estimated except for carbohydrates and flavonoids. roasting of undehulled samples resulted in a significant decrease only in protein, fat and carbohydrate contents, and all phytochemicals except phenolic contents; while it increased the mineral content except for selenium, significantly (p < 0.05). all forms of processing reduced the vitamin a content of the seeds significantly (p < 0.05). comparing the processing methods, boiling and drying resulted in less percentage decrease in nutrient and vitamin a composition but higher percentage loss in most phytochemicals. roasting of undehulled seeds preserved the mineral elements better than the other methods.