CJFST.2017.9.1.05

The effect of processing parameters on the functional and pasting properties
of breadfruit (Artocarpus Altilis) “elubo” flour

A.O. Tijani^*1, H. A. Bakare², Joan Modupe Babajide³, Adebukunola MobolajiOmemu²

¹National Biotechnology Development Agency, OwodeYewa, Ogun state, P.M.B 5118, Wuse, Abuja, Nigeria
²Federal University of Agriculture, Abeokuta, Department of Hospitality and Tourism, P.M.B 2240, Nigeria
³Federal University of Agriculture, Department of Food Science and Technology, P.M.B 2240, Abeokuta, Nigeria

original scientific paper
DOI: 10.17508/CJFST.2017.9.1.05

Summary

Breadfruit (Artocarpus altilis) elubo was produced using various processing parameters. A second order Box-Benhken Response Surface Design was adopted in designing the experiment which generated 17 runs on selected process parameters, including parboiling temperature (30, 50 and 60 oC), parboiling time (90, 120 and 150 min), and steeping time (6, 12 and 18 hrs) on the functional and pasting properties (bulk density, water absorption capacity, swelling power, solubility, dispersibility, and pasting characteristics) of the elubo. At high parboiling temperature and time there was an increase in bulk density, water absorption, and swelling power of the BE, while the increase in parboiling temperature and steeping time led to a decrease in peak and final viscosity. The generated models were adequately explained as their adjusted regression coefficients (Adjusted R2) were between 0.56 and 0.99, this revealed that R2 gave a good (50<R2 >75%) explanation of the model. BE can be produced at an optimum condition of 60 °C, 133 min, and 10 hrs for parboiling temperature, time and steeping time, respectively, based on the desirability concept of 0.80.

Keywords: Breadfruit, elubo, optimization, response surface methodology