Optimizing Breadfruit Processing for Nutritional, Phytochemical and Antioxidant Properties: Enhancing Food Security in Nigeria

Abstract

Hunger is currently one of the leading concerns in Nigeria, with the current increase in insecurity, high fuel cost and transportation, food shortages are expected except huge increases in food production are accomplished. Breadfruit is a low-cost staple meal that can be grown in tropical areas where hunger is widespread. The aim of this study is optimizing breadfruit processing for nutritional, phytochemical and antioxidant properties: enhancing food security in Nigeria. The raw, boiled and toasted forms of breadfruit were used for this study. The vitamins, phytochemicals and antioxidants content were assayed using spectrophotometer while the minerals were determined using standard methods. The findings showed that the concentration (mg/100g) of vitamin A, D, E, and K were significantly higher for the raw form (1.04,0.59,11.58, and 0.05) in comparison to the boiled (0.61, 0.51, 8.68, and 0.02) and toasted (0.08, 0.26, 3.19, and 0.004) respectively. Potassium, zinc, selenium, and calcium contents were significantly higher in the order raw > boiled > toasted. Phytochemical analysis revealed that phenols and alkaloids were significantly higher in the raw (40.13 and 24.54mg/100g) in comparison to the boiled (19.56 and 17.59mg/100g) and toasted (10.35 and 4.48mg/100g). The antioxidant property showed that glutathione and polyphenol contents were significantly higher in the raw (36.67g/ml, 53.46mgGAE/100g) when compared with the boiled (11.24, 34.76) and toasted (3.57, 8.50).  The findings showed that the raw had more nutrients in comparison to boiled and toasted. Finally, processing methods influenced the nutritional, phytochemical, and antioxidant properties of breadfruit with the raw having better values.