Nutritional composition of breadnut seeds (Artocarpus camansi).

Abstract

This work was carried out to determine the nutritional composition of breadnut (Artocarpus camansi) seeds. Matured breadnut seeds were obtained opened and the seeds were removed for analysis. They were analyzed for proximate mineral, amino acids, fatty acids and organic acids composition. The results showed the values of the proximate composition of the breadnut seeds as: protein (4.87%), fat (3.48%) and carbohydrate (26.11%). Ash and crude fiber were 3.43 and 1.20% respectively. The highest mineral content value was in phosphorus 363 mg/kg followed by potassium 325 mg/kg and sodium 248 mg/kg while the lowest value was in iron 0.05 mg/kg and copper 0.12 mg/kg. The predominant essential amino acids determined in the seeds were leucine 392 mg/kg, phenylalamine 312 mg/kg, arginine 293 mg/kg, isoleucine 245 mg/kg and lysine 275 mg/kg. The oil was rich in palmitic 21.4%, oleic 12.4 % and linolenic acid 14.8%. Lactic and citric acids were the predominant organic acid while malic, acetic and butyric acids were present in trace amount. The breadnut seeds could be used as composite flour and the oil could be a good source of edible oil for human consumption.   Key words: Breadnut, nutritional composition, proximate, mineral, amino acid, fatty acids.