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PROJECT ID : 22379
TYPE : Project
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PRICES : N3000 (12 USD)

 

 

DETERMINATION OF NUTRITIVE VALUE OF BREADFRIUT (TRECULIA AFRICANA)
()
Science Lab. Technology

ABSTRACT

This work was based on the proximate analysis of breadfruit. Two sets of the samples of the fruit were analyzed (Raw and Roasted, Treculia Africana). The fruit samples were analyzed for moisture content, crude fibre, fat and oils, crude protein, carbohydrate and minerals. The result obtained from analyses shows that roasted sample were higher in nutritional values in protein (19.98mg/kg), carbohydrate (63.45mg/kg) and fat and oil (5.60mg/kg). While the raw sample has higher nutritional values in Ash content (1.80mg/kg), fibre (2.53mg/kg), and moisture content (10.60mg/kg). breadfruit contents high percentage of minerals like (Raw sample has Ca 16.00mg/kg ,K363.0mg/kg, Mg180.0mg/kg and Fe1.50mg/kg. while Roasted sample has low minerals content in Ca 14.0mg/kg, K312.0mg/kg, Mg 165.omg/kg, Fe 1.45mg/kg Treculia Africana is a nutritious food. The ultimate goal is to stimulate interest in the use of breadfruit as a partial substitution for other nutritious food.

TABLE OF CONTENT

 

                                                                                            PAGES

Title Page           -         -        -         -         -       -         -          i

Certification     -        -         -          -         -       -         -           ii

Dedication         -         -        -          -         -        -        -                   iii

Acknowledgements                -          -          -       -          -                iv

Abstract   -         -        -        -           -         -        -         -                 vi

Table of Content         -        -          -          -        -         -                  vii

 CHAPTER ONE

1.0 Introduction -        -        -          -          -        -         -                1

1.1 Aims and Objectives       -          -          -         -        -                 2

1.2 Scope and Limitation     -          -          -         -         -                 3

1.3 Definition of Terms        -         -          -          -        -                  3

CHAPTER TWO

2.0 Literature Review-         -          -          -          -        -                5

2.1 Origin and Distribution oy Treculia Africana        - -        5

2.2 Ecological Distribution of Treculia Africana     -     -        6

2.3 Taxonomy of the Species -        -           -           -     -        7

2.4 Propagation Techniques -        -           -          -       -        -        8

2.5 Chemical Composition of Treculia Africana -      -  -        9

2.6 Economic Importance and Social Values        -         -                12

2.7 Nutritional and Dietary Importance of Breadfriut   -        13      

 12 2.8 Essential Nutrients -           -              -            -           14

2.9 Uses/Functions of Treculia Africana -            -                            24

CHAPTER THREE

3.0 Materials and Methods-       -               -            -         -  26

3.1 Sample Collection and Preparation     -            -               -        26

3.2 Chemical and Physical Analysis -          -            -   -        30

3.2.1 Ash Content Determination    -           -           -    -        30

3.2.2 Determination of Moisture Content -           -                           31

3.2.3 Determination of Oil Content -           -           -              31

3.2.4 Determination of crude Protein   -        -           -             32

3.2.5 Determination of Crude Fibre     -        -           -           34

3.2.6 Determination of Carbohydrate -        -           -                       34

CHAPTER FOUR

4.0 Results and Discussions -      -        -         -           -           35

4.1 Results -       -         -         -      -         -         -         -          -        35

4.2Discussions -         -          -      -         -         -          -          -        37

CHAPTER FIVE    

 5.0 Conclusion and Recommendation     -        -          -       38

5.1 Conclusion -         -          -           -         -         -         -      38

5.2 Recommendations -           -           -         -         -         -    38

References -          -          -            -         -         -         - -        40

CHAPTER ONE

1.1  Introduction

The Africana breadfruit (Treculia Africana) is one of the edible woody plants grown in compound farms near homesteads and outliving fields. It also grows wild in tropical rainforest. It is widely known on ecology of its large fruit heads which yield edible nutritious seeds.

In Nigeria, it is very common in the western and eastern states, especially Imo state, Abia state, Anambra state,Enugu state, Ebonyi state and Akwa Ibom State.

Treculia Africana is an unbuttressed  large tree between 24-40meter high with fluted bole up to 3 meters at approximately in girth. The bark of the tree is smooth and on slashing exudes abundant latex. On the trunk and larger branches are abundant fruit usually appears between February and March. Within these fruit are small ellipsoidal, brown seeds about 1.27cm long. The common forest tree is given many names by the various localities where it is found. For instance the Igbo’s call it “Ukwa”, Yoruba’s call it “Afon”, the Hausa’s call it “barafuta”, while the Efik Ibibio’s and Annang’s call it “Ediang”

1.2 AIMS AND OBJECTIVES 

The above aim and objectives will be achieved using the following objectives

(i) Evaluate the level of minerals element in the Treculia Africana.

(ii) Evaluate the level of fat and oils

(iii) Evaluate the level of nutrients to human body

(iv) Screen for the phytochemicals, Amino acid, polyphenol and the contents of chemicals that are present in its.

1.3 Scope and Limitation

This study entirely covers all the activities of nutrient present in African breadfruit and assays their chemicals contents, vitamin and minerals.

1.4 Definition of Terms

 (i) Metabolism: metabolism is a term that is used to describe all physical or chemical process in the body that convert or use energy such as, breathing.

It is a collection of chemical reaction that takes place in the body’s cell. Metabolism converts the fuel in the food we eat it into energy needed to power everything we do, from moving to thinking to growing.

(ii) Photosynthesis: The plant used this energy and molecules called chlorophyll (which gives plants their green color to build sugar from water and carbon dioxide. This process is call photosynthesis.

(iii)Polynesia: breadfruit is the pla0nt most often associated with the south pacific. The theme of a man turning himself into such a tree to save his family during famine often recurs in Polynesian legends the fruit of the now-seedless Polynesian Varity resembles bread.

(iv)  Dicotyledoues (Dicots): It is any member of the following plants, or angiosperms that has s pair of leaves, or cotyledons in the embryo of the seed.

(V) Heterogenoues: It is a mixture where the components of the mixture are not uniform or have localized regions with different properties. Different sample from the mixture are not identical to each other. There is always two or more phase in a heterogeneous mixture, where you can identify a region with properties that are distinct from those of another region, even if they are the same state of matter (e.g. liquid and solid).

 

INSTRUCTIONS: Please, sit back and study the above research material carefully. DO NOT copy word for word. Our aim of this research material is to reduce the stress of moving from one school library to another all in the name of searching for research materials. We are not encouraging any form of plagiarism. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works.

 

 

 

 
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