IMPACT OF SUN DRYING ON THE LONGEVITY AND SAFETY OF BREADFRUIT VARIETIES IN NIGERIA

Research on the nutrient quality and phyto-chemical properties of three species of sundried bread fruits was conducted in the Plant Pathology and Food Science and Technology Laboratories in the Rivers State University. Varying concentrations of moisture, ash, lipid, fibre, protein and carbohydrate were found in the three species of bread fruits stored for six months. Highest concentration of moisture (14.53±0.06), fibre (3.1±0.00), protein (21.2±0.00) and carbohydrate (6.1±0.00) were recorded for A. heterophyllus while T. africana had highest values of 11±0.00 for lipid. Ash content was highest (3.8±0.00) in A. camansi. Phyto-chemical screening further revealed the availability of several plant chemicals in the tested breadfruits stored for six months. Highest concentrations of phytate (1.08±0.00), saponin (3.9±0.00), tannin (3.8±0.00), carotenoid (31.4±0.00) and polyphenol (31.2±0.1) were recorded for A. heterophyllus than the other species. However, T. Africana had highest values for flavonoid (6.11±0.00) and lignan (6.8±0.00). In general, A. heterophyllus had highest nutrient quality and phytochemical contents during the storage period