Amino Acid Profiling and Fatty Acid Composition of African Breadfruit (Treculia africana)

Background and Objective: African breadfruit is a fruit also known as Ukwa in the Igbo in Eastern Nigeria. It can be eaten as snacks, plain, or as flour in baking bread and other foods. It is a cheap source of nutrients; hence this study investigated the amino acid profiling and fatty acid composition of raw and processed breadfruit. Materials and Methods: Breadfruit was gotten in the raw form and processed into the boiled and fried form (that is the samples were in the raw, boiled and fried form). Standard methods were used to determine the amino acid profiling and fatty acid composition of the breadfruit. Statistical analysis was determined at p<0.05 using ANOVA of the SPSS tool. Results: The concentration of essential and non-essential amino acids as well as saturated fatty acids was highest in the raw form of breadfruit when compared to the boiled and fried. The unsaturated fatty acids had the fried form having the highest value. Conclusion: The breadfruit had some nutrients which can be affected by the cooking methods, particularly frying and boiling.