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Obi, Okey Francis; Okechukwu, Michael Emeka. |
Abstract Parboiling is a pre-dehulling operation and, the effect on the physical properties of African breadfruit seed (var. africana) was investigated. Freshly extracted seeds were parboiled for 0 (control), 5, 10, 15, and 20 minutes, and their physical properties determined. It was observed that parboiling time had a significant effect (p<0.05) on all the physical properties of African breadfruit seeds investigated. The moisture content of the seed ranged from 32.92±0.23 to 50.78±0.19 % (w.b.) as the parboiling time increased. Generally, it was observed that the mean values observed for the physical dimensions (axial dimensions, mean diameters, sphericity, aspect ratio and surface area) increased from 0 to 10 min. parboiling time after which the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: African breadfruit; Parboiling time; Physical properties; Frictional properties. |
Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4918 |
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