Determination of the Effects of Parboiling and Frying on the Dehulling Process of African Breadfruit Seeds (Treculia africana Decne)
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- African Breadfruit Seeds, Dehulling Process, Frying Time, Moisture Content
- S., Ozigbo Emmanuel; I., Bamgboye A.; M., Murphy Kayode
- This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/
- This work investigates the effect of moisture content and frying time on the dehulling processing of the African breadfruit seeds. The seeds were subjected to two different traditional processing methods; parboiling and frying. The parboiled and fried samples were processed at three different levels of moisture contents and frying time intervals of 10%, 15%, 20% and 20 mins, 30 mins, 40 mins respectively. Each of the parameter was tested using 5 different levels of the speed of operation 1300, 1400, 1500, 1600 and 1500 rpm of the breadfruit dehuller. The results obtained showed that both processing methods have significant effects on dehulling operation of the seeds at p ciency and 40 mins has 80% performance efficiency, 58.49% and 48.97% breakage efficiency. Therefore, the optimum frying time is 30 mins since it gives dehulling results. Hence, it can be concluded that processing methods of the seeds affect dehulling operation of the seeds.
Full text: IJRAS_311_Final.pdf