Journal of Food Technology

Year: 2005
Volume: 3
Issue: 4
Page No. 546 - 551

Nutritional Composition and Sensory Acceptance of Boiled Breadnut (Artocarpus camansis Blanco) Seeds

Authors : Kirk Williams and Neela Badrie

Abstract: Breadnut seeds (Artocarpus camansis Blanco) in some Caribbean countries are not consumed, but discarded. This study assessed the nutritional composition, utilization and sensory acceptance of boiled breadnut seeds by two groups of panellists. Two composite samples of fresh and boiled breadnut seeds were pooled from 6 vendors for nutrient analysis. There were significant (p<0.05) differences in nutritional composition between raw and boiled breadnut seeds. A serving of 30 g boiled breadnut seeds provided 202 kJ (50 kcal) of total energy based on an 837 kJ (2000 kcal) diet and based on daily reference values was a good source of dietary fiber. From the structured survey, all Trinidadian panelists were more acquainted with consumption of boiled breadnut seeds than panelists from other Caribbean islands. Boiling (90.2%) and currying (74.8%) were two popular methods of preparation for breadnut seeds by Trinidadians. The overall sensory acceptance of boiled breadnut seeds was significantly (p<0.01) higher (liked slightly to moderately) by Trinidadian panelists compared to other Caribbean panelists (neither liked nor disliked to slightly) due to familiarity. Both groups of panelists expressed high intent to purchase.

How to cite this article:

Kirk Williams and Neela Badrie , 2005. Nutritional Composition and Sensory Acceptance of Boiled Breadnut (Artocarpus camansis Blanco) Seeds . Journal of Food Technology, 3: 546-551.

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