Bio-deterioration of breadfruit (Artocarpus Communis) in storage and its effects on the nutrient composition

  • Amusa N
  • Kehinde I
  • Ashaye O
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Abstract

The bio-deterioration of breadfruit in storage and its effects on the nutrient composition of the fruit was investigated at Ibadan, Southwestern Nigeria. Freshly dropped fruits were stored under laboratory conditions for a period of 9 days. Aspergillus niger, Rhizopus stolonifer, Botryodiplodia theobromae, Mycovellosiella fulva, Penicillium sp. and Aspergillus flavus, were found associated with deteriorating breadfruit in storage The freshly harvested breadfruit has 70.2% carbohydrate which reduced to 59.4% within 9 days of storage under room temperature. The amount of fat content, protein and the energy of the breadfruit also reduced in fruit samples stored for 9 days, while there was an increase in the moisture content, crude fibre, and ash content of the breadfruits in storage. The mineral contents also increased during the period of storage.

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APA

Amusa, N. A., Kehinde, I. A., & Ashaye, O. A. (2015). Bio-deterioration of breadfruit (Artocarpus Communis) in storage and its effects on the nutrient composition. African Journal of Biotechnology, 1(2), 57–60. https://doi.org/10.5897/ajb2002.000-010

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