CHEMICAL COMPOSITIONS OF WHEAT, AFRICAN BREADFRUIT, SPROUTED SOYBEANS, UNRIPE PLANTAIN FLOURS, AND CARROT JUICE
DOI:
https://doi.org/10.5281/zenodo.16982699Keywords:
Composition, Flours, Sprouted, JuiceAbstract
Background: Chemical composition is the breakdown of consumable materials to their primary chemical components, essential for various bodily functions. Industrial processes determine these compositions through chemical reactions, with carbohydrates derived from other components.
Objective: The study evaluated the chemical compositions of wheat, African breadfruit, sprouted soybeans, unripe plantain flours, and carrot juice.
Materials and Methods: Wheat grain, African breadfruit, soybean, unripe plantain, and carrot were purchased from Umuahia main market, Abia State. Preparation of flour from processed unripe plantain and durum wheat were done using Kitchenseer method, preparation of African breadfruit flour was done using Priyanka et al. method, preparation of sprouted soybeans flour was done using Uzo-Peters and Akinola method, and preparation of carrot juice was done using Sharma et al. method. Chemical analysis for each food material was done using Association of Official Analtyical Chemist International (AOAC International) method and Statistical Package for Social Sciences (SPSS, Version 20.0) was used to analyze for significance of chemical analysis.
Results: The chemical content of durum wheat flour (DWF), African breadfruit (ABF), sprouted soybeans flour (SSF), unripe plantain flour (UPF), and carrot juice (CJ) were – Moisture content ranged from 6.40% in sprouted soybean flour (SSF) to 10.27% in durum wheat flour (DWF), there were significant difference (p<0.05) in the moisture content of the samples. Protein content of the samples ranged between 38.00% in sprouted soybeans flour (SSF) to 2.73% in unripe plantain flour (UPF). Calcium content were 1.06mg/100g in African breadfruit (ABF) to 69.40mg/100g in UPF (unripe plantain flour) (69.40mg/100g) was significantly higher (p<0.05) than the calcium content of the other samples. Iron content ranged from 0.59mg/100g in ABF to 2.04mg/100g in UPF. Carrot juice content phosphorous 52.01mg/100g, calcium 15.41mg/100g, magnesium32.07mg/100g and iron 1.43mg/100g. Beta carotene content of the flour samples ranged 2.89µg in DWF to 0.90µg in UPF. Thiamin content ranged from 5.10mg/100g in DWF to 0.19mg/100g in UPF. Riboflavin ranged from 3.90mg/100g in DWF to 1.89mg/100 in UPF. Vitamin contents of carrot juice were 13.26µg beta carotene, 20.10mg/100g vitamin C, 4.56mg/100g Niacin, 5.82mg/100g Riboflavin. Tannin content ranged from 0.87mg/100g in DWF (durum wheat flour) to 3.37mg/100g in SSF (sprouted soybean flour). Phytate ranged from 2.68mg/100g in DWF to 0.20mg/100g in SSF. Oxalate ranged from 7.02mg/100g in DWF to 1.03mg/100g in UPF. Carrot juice anti-nutrient content was tannin 2.12mg/100g, 0.51mg/100g of Phytate and 1.06mg/100g of Oxalate. Flavonoid content of the flour ranged from 1.72mg/100g in ABF to 0.85mg/100g in UPF. Polyphenol content ranged from 83.72mg/100g in DWF to 2.04mg/100g in ABF.
Conclusion: The flours and juice produced are of high quality as the nutritional value was affected following the production course. This research is of great benefit to food industries, as healthier and high quality flours and juice were produced and which will serve confectionaries and pastas productions.
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